Meatballs

Name: Meatballs
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 20
Cuisine: Global
Ingredients: 118 milliliters diced day-old bread, soaked in milk; 1 egg; 1 clove garlic, minced; 454 grams ground beef or lamb; 0 teaspoons ground cinnamon; 0 teaspoons ground coriander; 0 teaspoons ground cumin; 12 lemon wedges; 1 Grated zest of lemon; 1 leave Mint; 1 pinch Pinch nutmeg; 1 Tbsp extra-virgin olive oil, plus 1/4 cup; 118 milliliters grated onion; 1 teaspoon fresh oregano; 20 servings Salt and freshly ground black pepper

This recipe serves 20. If 55 cents per serving falls in your budget, Meatballs might be an excellent dairy free recipe to try. One serving contains 90 calories, 5g of protein, and 6g of fat. If you have olive oil, egg, ground coriander, and From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Watch how to make this recipe.

Heat 1 tablespoon of olive oil in a skillet set over medium heat. Cook the onion and garlic until softened but not browned.

Ingredients you will need

Olive Oil

Garlic

Onion

Equipment you will use

Frying Pan

Let cool and transfer to a large mixing bowl. Squeeze the excess milk from the bread and add the bread to the bowl.

Ingredients you will need

Bread

Milk

Equipment you will use

Mixing Bowl

Add the beef, egg, oregano, coriander, cumin, cinnamon, nutmeg, lemon zest, salt, and pepper.

Ingredients you will need

Lemon Zest

Coriander

Cinnamon

Oregano

Nutmeg

Pepper

Cumin

Beef

Salt

Egg

Mix by hand until smooth. Form into little meatballs, about 1 ounce each.

Ingredients you will need

Meatballs

Heat the remaining 1/4 cup oil in a large skillet over medium heat. Dust the meatballs in flour and shallow-fry them until golden brown.

Ingredients you will need

Meatballs

All Purpose Flour

Cooking Oil

Equipment you will use

Frying Pan

Transfer to paper towels to drain.

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Paper Towels

Place on a platter and garnish with lemon wedges and torn mint leaves.

Ingredients you will need

Lemon Wedge

Mint

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.