1/2 Cup diced (small) onion
1 Slice of white bread with the crust cut off
1 tablespoon milk
.25 Cup chopped flat leaf parsley
6 sprigs mint chopped
Fresh ground pepper
oregano
thyme
salt
cinnamon pinch
1 lb ground lamb
1/2 lb ground beef
1 egg
Olive oil for frying
Flower for dredging
Penzey's Greek Seasoning

Melt 1 tablespoon butter in a pan with some 1 tablespoon olive oil and cook onion until translucent. Put the bread in a dish and add the milk - set aside.
Chop the parsley and mint. Add the lamb, beef, herbs, salt & pepper, and bread and mix well. Add in the onion and incorporate throughly. Add the egg and mix. Cover and refrigerate for 30 minutes.
Roll into golf ball sized rounds. Add 1 cup of flower to a plate and add 1 tablespoon of the Greek seasoning and mix in.
Roll the balls in the flour and add to a pan with about .25 inch of olive oil. Fry in batches over medium low heat until cooked through

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