Marinated lamb meatballs

Another way of doing "keftedakia" but with the same delicious result. The fact that the meatballs are just lightly fried and mainly baked makes this dish lighter. They can be served as a meze or even as a main meal along with fries and salad

Ingredients (for 4 people):
2 cups of stale white bread, cubed and the crust trimmed off
3/4 cup of water (or milk)
550gr. of lean ground lamb
6 tbsp of flat-leaf parsley, finely chopped
2 tbsp of mint, finely chopped
1 tsp of ground coriander seeds
1 small onion, grated
2 large garlic cloves, mashed
salt
black pepper
olive oil, as needed

Method:
In a medium bowl, soak the bread in the water thoroughly. Squeeze the excess water out between your hands.

In a large bowl, put together the bread, the mince, the parsley, the mint, the coriander, the onion, the garlic and season with salt and pepper. Cover the bowl with cling film and leave in the fridge overnight to marinate.

The following day, preheat the oven to 190˚C.

Shape the mince mixture into medium size meatballs while wetting your hands with cold water to avoid sticking.

In a heavy bottomed frying pan, warm a few tablespoons of olive oil over medium high heat. Gently fry the meatballs (in batches), turning around with a wooden spoon to give them the chance to get lightly coloured.

Place the meatballs on a baking sheet (lined with baking paper) and bake for about 8-10 minutes until they are no longer pink in the middle.

Serve the meatballs immediately along with tzatziki and Greek salad.