Ingredients
Scale
- 1 slice day-old or toasted bread, cubed
- 1/3 cup whole milk
- 2 tablespoons extra virgin olive oil, plus 1/4 cup for frying the meatballs
- 1 yellow onion, grated
- 3 garlic cloves, minced
- 1 pound lean ground beef
- 1/2 pound ground lamb or pork
- 1 whole egg
- 1 egg yolk
- 1/4 cup chopped fresh mint leaves
- 1 tablespoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 lemons, zested and juiced
- Kosher salt
- Black pepper
- All purpose flour, for dredging
- 1 1/4 cups chicken broth
Instructions
- Soak the bread in milk for 5 minutes.
- Sauté onions and garlic in olive oil until golden, then transfer to a bowl.
- Mix soaked bread, ground meats, egg, mint, spices, lemon zest, salt, and pepper.
- Shape into meatballs, coat lightly with flour.
- Fry meatballs in olive oil until cooked and crusted, about 10 minutes.
- Whisk egg yolk, chicken broth, lemon juice, and zest. Drain excess fat from skillet, add lemon mixture and meatballs back in.
- Cook for 5 minutes until sauce thickens.
- Serve with pita bread, Greek salad, or tzatziki.
Notes
- Use fresh mint for best flavor.
- Can substitute lamb with pork if preferred.
- Meatballs can be frozen before frying for later use.
- Adjust lemon zest and juice to taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Greek
- Diet: Kosher
Nutrition
- Serving Size: 4 meatballs
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 120mg