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1
Combine the ground pork and onion in a mixing bowl.
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2
Add the tomato, mint, salt, and pepper, and knead well for 3 minutes to combine.
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3
Pour in the milk and continue kneading until the liquid is completely absorbed.
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4
If the mixture is so loose that the keftedes do not retain their shape, add a few tablespoonfuls of plain fine bread crumb.
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5
Cover the mixing bowl and refrigerate the mixture for at least 1 hour or up to 6 hours, so that the flavors meld.
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6
To form, season the flour with salt and pepper, and spread out on a large plate.
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7
Have a second, clean plate ready.
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8
Take a tablespoonful at a time of the meat mixture and form into a small ball, about 1 1/2 inches in diameter.
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9
Roll in the flour and shake in the palm of your hand to remove the excess flour.
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10
Place the dredged meatball on the clean plate.
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11
Continue with the remaining mixture until all the meatballs are shaped.
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12
To fry, heat about 1-inch of olive oil or other oil in a large, heavy skillet over medium heat.
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13
Using a tablespoon or small spatula, gently place as many meatballs as will fit in the pan without crowding.
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14
Fry them, turning once or twice so that all sides are browned.
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15
Remove, drain slightly on paper towels, and serve, either hot or at room temperature.
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16
The meatballs may be made several hours ahead and stored, covered, at room temperature.
