Recipe courtesy of Michael Symon
Total:
40 min
Active:
20 min
Yield:
About 20 meatballs
Level:
Easy
Total:
40 min
Active:
20 min
Yield:
About 20 meatballs
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Heat 1 tablespoon of olive oil in a skillet set over medium heat. Cook the onion and garlic until softened but not browned. Let cool and transfer to a large mixing bowl. Squeeze the excess milk from the bread and add the bread to the bowl. Add the beef, egg, oregano, coriander, cumin, cinnamon, nutmeg, lemon zest, salt, and pepper. Mix by hand until smooth. Form into little meatballs, about 1 ounce each.

Heat the remaining 1/4 cup oil in a large skillet over medium heat. Dust the meatballs in flour and shallow-fry them until golden brown. Transfer to paper towels to drain.

To serve: Place on a platter and garnish with lemon wedges and torn mint leaves.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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