Greek Meatballs
- Level: Easy
- Yield: 20 meatballs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 172
- Total Fat
- 16
- Saturated Fat
- 3
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 24
- Sodium
- 126
- Total: 50 min
- Prep: 35 min
- Inactive: 5 min
- Cook: 10 min
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.