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

Instructions

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.