Recipe courtesy of Michael Symon
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Total:
50 min
Prep:
35 min
Inactive:
5 min
Cook:
10 min
Yield:
20 meatballs
Level:
Easy

Ingredients

Directions

In a medium skillet, sweat onion and garlic in 2 tablespoons of olive oil over medium heat until translucent, about 2 minutes. Let cool and set aside.

Wring the excess milk out of the soaked bread cubes.

Place all ingredients, except flour and garnishes, in a large mixing bowl and combine by hand until fully incorporated. Form into little meatballs (about 1-ounce each).

In a large skillet, heat remaining oil over medium heat. Dredge, or roll the meatballs in flour, and fry in the skillet until golden brown, about 5 minutes. Remove from the pan and place on paper towels to drain the excess fat.

Place on platter and garnish with lemon wedges and torn mint leaves.

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