Begin by soaking about a piece of hardened bread in lukewarm water or milk for about 5 minutes, allowing it to soften.

Finely chop the green onions, green garlic, and fresh herbs like parsley and dill. In a large mixing bowl, combine these chopped ingredients with ground pork, a good pinch of salt, and freshly ground black pepper.

After soaking the bread, squeeze out any excess liquid. Crumble the soaked bread into the meat mixture and combine thoroughly.

On a clean, floured surface, take about a tablespoon of your meat mixture and roll it into a ball, then gently flatten it slightly. Coat each formed meatball with flour.

In a large frying pan, pour in enough vegetable oil to cover the bottom, about 1/4 inch deep. Heat the oil over medium-high heat until it shimmers.

Carefully add the meatballs to the hot oil in batches, frying each side for about 3-4 minutes until golden brown.

Once cooked, transfer the fried meatballs to a platter lined with paper towels to absorb excess oil.