Soak the crumb of white bread in warm milk.

Peel the apple and remove the pit core. Grate it coarsely.

Peel your onion and chop it into tiny pieces (you can even grate on a coarse grater).

Wash the parsley, dry with a paper towel, and chop finely.

Grind fresh or dried mint with a sharp green knife.

In a deep bowl, place all the prepared ingredients and minced meat. Add pepper and salt.

Leave in a covered bowl for a few hours to soak. It is better if the stuffing is left in a cool place the whole night.

After wetting your hands in water (vegetable oil), roll small balls of minced meat. The size of the cutlet should be no larger than a large plum.

Heat the oil in a skillet or large deep frying pan and fry the meatballs until golden brown crust forms.

Reduce heat and cover the pan with a lid. Continue to cook keftedes for a few more minutes until ready.

Put the finished meatballs on a paper towel to absorb excess fat.

Serve keftedes hot.