Recipe courtesy of Michael Symon

Greek Meatballs

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  • Level: Easy
  • Total: 50 min
  • Prep: 35 min
  • Inactive: 5 min
  • Cook: 10 min
  • Yield: 20 meatballs
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  1. 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.
  2. Wring the excess milk out of the soaked bread cubes.
  3. 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).
  4. 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.
  5. Place on platter and garnish with lemon wedges and torn mint leaves.
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