Description
Traditional Greek flavorful, round meatballs that are pan-fried in extra virgin olive oil. They’re tender on the inside & crispy on the outside. Serve as an appetizer or as part of your main dish.
Ingredients
7 tablespoons extra virgin olive oil
1 cup flour
1 cup milk (see notes*)
1.5 lbs. lean ground beef
1 yellow onion, chopped
4 cloves garlic, minced
2 large eggs (1 with yolk only), divided
2 slices whole wheat bread, toasted
2 lemons, juiced
1 1/2 cup chicken stock
1/3 cup fresh mint leaves, chopped
2 tablespoons fresh oregano leaves, chopped & rounded
1 tablespoon fresh dill, chopped & rounded
1 tablespoon ground coriander
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
water
salt
black pepper
Instructions
- Place toasted whole wheat bread in a small bowl and cover it with milk. Set aside.
- Add flower to medium mixing bowl and set aside. This will be used for dredging meatballs.
- In a separate small mixing bowl, add a bit of room temperature water and set aside. This will be used for rolling meatballs.
- In a large skillet, heat 2 tablepsoons EVOO over medium heat until shimmering, but not smoking. Add onion and cook for 4 minutes, stirring regularly. Add garlic and cook for 1 additional minute. Transfer cooked onions and garlic to large mixing bowl and set aside to cool. Set skillet aside for later.
- Once bread has absorbed milk and becomes soft, squeeze the remaining liquid out of the bread and add to large mixing bowl with onions & garlic. Stir to combine. Discard remaining milk from small mixing bowl.
- Add lean ground beef, 1 whole egg, chopped fresh mint, coriander, cinnamon, cumin, nutmeg, fresh chopped oregano, fresh chopped dill, salt, & pepper to large mixing bowl. Mix thoroughly with hands.
- Round small clumps of lean ground beef mixture into golfball-sized balls and lightly roll each in flour to coat. Place on tray or cutting board as you roll. Dip hands in bowl of water as needed to keep meat from sticking to palms. Discard flour when finished.
- Heat 5 tablespoons EVOO in large skillet set aside from earlier until shimmering, but not smoking. Turn heat up to medium and add meatballs to skillet. Do so in batches if skillet is not large enough to place them all at same time. Cook meatballs for 10 minutes, turning occasionally to ensure they’re cooked thoroughly. Meatballs should be crusted on all sides.
- Remove meatballs as they become done with slotted spoon. Place on plate or tray with paper towels to absorb excess fat. Discard fat from skillet, leaving about 2 tablespoons for finishing touches. Return skillet to heat.
- In second small mixing bowl, combine lemon juice, 1 egg yolk, & chicken stock. Whisk together until yolk is beaten and thoroughly combined. Keep heat at medium and add mixture to skillet. Add cooked meatballs to skillet and cook for 5 minutes. Allow lemon sauce to thicken.
- Serve directly from skillet with lemon sauce drizzled on top. Prepare as an appetizer, lunch meal, or as a main course along with your favorite side.
Notes
water can be used as a substitute for milk if you’re lactose intolerant or don’t wish to use it.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Lunch
- Method: Stovetop
- Cuisine: Greek
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