Fried Meat Balls

500 g lean beef or veal, minced
1 medium-sized onion, finely chopped
1 garlic clove, crushed
2 slices bread, crusts removed, soaked in water and squeezed dry
1 egg, lightly beaten
3 tablespoons chopped freshly parsley
2 sprigs fresh mint, chopped
½ teaspoon ground allspice, cinnamon or coriander
1 tablespoon dry red wine
2 or 3 tablespoons water, if necessary
Salt and freshly ground pepper
Flour
Vegetable oil

In a mixing bowl, combine the meat with the onion, garlic, bread, egg, parsley, mint, spice, and wine, then knead for 2 minutes. The mixture should be soft; add water if necessary. Season with salt and pepper to taste, then cover and refrigerate for at least 1 hour. Pinch off small portions the size of walnuts or smaller and roll into balls between your palms, then dredge lightly in flour. Pour oil into a frying pan to a depth of 1 cm and heat the oil until it reaches the smoking point. Slip the meat balls and fry until crisp, turning constantly with tongs. Remove with a slotted spoon and drain on absorbent paper.