In a large bowl, add the minced meat with the white vinegar. Mix until well blended.
Add the breadcrumbs, onion, egg, herbs, salt, and fresh ground pepper.
Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
Refrigerate for 1 hour. This makes the keftedes easier to roll and helps retain round shape when cooking.
Measure out even amounts of minced meat, then roll into round meatballs.
Heat the sunflower oil in a large, deep frying skillet pan. Use enough oil to cover the surface of the pan.
Dredge meatballs lightly in flour, shaking off if excess. Then place in the skillet. Cook in batches, for 3-4 minutes, rolling over, until beautifully browned on both sides.
Remove from pan and transfer on a plate lined with paper to absorb excess oil.
Serve in a meze platter while still warm.