Greek Meatballs
Many of my favorite ingredients are in this meatball
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3x5
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4x6
Beef, oregano and a squeeze of lemon belong together
Ingredients
1 cup minced onion, cooked in olive oil then cooled
1 garlic clove, minced
1 cup olive oil for cooking
1 cup day old bread, small diced tossed in ¼ cup milk
1 pound ground beef or lamb
1 egg
1 tablespoon chopped fresh oregano leaves
1 tablespoon ground coriander
2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Pinch nutmeg
1 lemon, zested
Salt and freshly ground black pepper
Flour, for dredging
Preparation
Combine all the ingredients except the olive oil and flour for dredging. Refrigerate for 1 hour. Form meatballs into 1 inch size balls. Dredge in flour.
Heat a large sauté pan to medium-high heat. Add enough olive oil to coat the bottom. Brown the meatballs in batches until brown and fully cooked 5-7 minutes. Blot on paper towels the serve with lemon wedges.