Name: Greek Meatballs
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 20 meatballs
Cuisine: european
Ingredients: 1 cup grated onion; 1 garlic clove, minced; 1 cup olive oil; 1 cup day old bread, small diced and soaked in milk; 1 pound ground beef or lamb; 1 egg; 1 tablespoon chopped fresh oregano leaves; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1/2 teaspoon ground cinnamon; Pinch nutmeg; 1 lemon, zested; Salt and freshly ground black pepper; Flour, for dredging; 12 lemon wedges, for garnish; Mint leaves, for garnish

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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Greek Meatballs

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