Greek meatballs with lemon rice

Ingredients

• 1 1/2 cups long-grain white rice
• 2 slices sandwich bread
• 1/4 cup water
• 1 1/2 lb ground beef
• 1 small yellow onion, grated
• 2 cloves garlic, minced
• 1 large egg
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• 1 tsp dried oregano
• 1/2 cup all-purpose flour
• 1/2 cup olive oil, for frying
• 2 tomatoes
• 1 cucumber
• 1 lemon
• Salt and black pepper

Steps

1. Cook the rice according to the package directions.
2. Soak the bread in the water for 2 minutes. Squeeze it out and crumble it into a large bowl.
3. Add the beef, onion, garlic, egg, mint, parsley, oregano, 1 1/2 tsp salt and some pepper. Mix with your hands.
4. Shape the mixture into 20 walnut-size balls, flatten them a little and roll them in the flour. Wash your hands.
5. Heat the oil in a large skillet over medium heat. Fry the meatballs in batches for 8 to 10 minutes, turning, until browned and cooked through (160 °F inside).
6. Chop the tomatoes and cucumber and toss them with a squeeze of lemon and a pinch of salt.
7. Serve the meatballs with the rice, the salad and lemon wedges.