Light and tender Greek keftedes

1. In a large bowl, spread out the ground meat and pour the vinegar and ouzo over it.
2. Grate the onion and tomato directly into the meat.
3. Add the breadcrumbs, egg, herbs, salt and pepper, mixing well.
4. Knead the mixture thoroughly so it comes together.
5. Add 2 tablespoons of flour to the mixture itself, rather than dusting the meatballs with flour before frying.
6. Cover and let rest in the refrigerator for 30 minutes.
7. Shape into large meatballs and flatten them slightly with your palms.
8. Fry for 3 minutes on each side over medium heat in olive oil.
9. Transfer the meatballs to paper towels to drain.

What texture should the meat mixture have for the fluffiest meatballs?
The meat mixture should be light and airy when you knead it. Liquids like vinegar, grated onion and grated tomato soften the meat fibers, giving a very fluffy result.

Load the mixture with aroma!
A blend of herbs, plus plenty of fresh and dried mint, adds a lot of aroma. Herbs you can add to the mixture include oregano, basil and savory (thrompi).

What bread should I use for fluffy meatballs?
Stale bread, sourdough if possible, gives the meatballs perfect flavor and makes them very fluffy, since the bread soaks up all the liquid in the mixture and fluffs it up.

Why add vinegar to the meat mixture?
Because it makes the meatballs very fluffy, and the vinegar breaks down the fibers of the meat.

Why rest the meat mixture?
Resting the meatball mixture for at least 30 minutes, covered, in the refrigerator results in perfect flavor, since it lets the flavors of the ingredients come through.

How do I stop the meat mixture from sticking to my hands?
Dip your hands in a little ouzo diluted with water whenever the meat sticks to your hands.