Greek Meatballs (Michael Symon) |
|
 |
Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 20 |
|
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:
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.
|
|