Prepare the Meatball Mixture:

In a large mixing bowl, combine the ground meat, grated onion, minced garlic, breadcrumbs, milk, beaten egg, parsley, mint, oregano, cumin, cinnamon, salt, and pepper. Mix well until all ingredients are thoroughly combined.

Shape the Meatballs:

With wet hands, take small portions of the mixture and roll them into 1-inch balls. Place the meatballs on a baking sheet or plate.

Dust with Flour:

Lightly dust each meatball with flour, shaking off any excess. This helps create a nice crust when frying.

Fry the Meatballs:

In a large skillet, heat enough olive oil to cover the bottom of the pan over medium-high heat.
Add the meatballs in batches, being careful not to overcrowd the pan. Fry them until they are golden brown and cooked through, turning occasionally to ensure even cooking. This should take about 8-10 minutes per batch.

Drain and Serve:

Once cooked, transfer the meatballs to a plate lined with paper towels to drain any excess oil.
Serve the Keftedes warm, garnished with lemon wedges for squeezing over the top.