1 medium yellow onion, grated
3 garlic cloves, minced
Greek Extra Virgin Olive Oil
1 slice, day old bread, cubed, soaked in milk (may also use pita bread)
1 lb lean ground beef
1/2 lb ground lamb or pork
1 large egg PLUS 1 egg yolk, divided
1/4 cup chopped fresh mint leaves
1 tbsp organic ground coriander
1 tsp dried oregano, preferably Greek
1 tsp organic ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Salt and pepper
3 lemons, zest and juiced
Flour for dredging
1-1/4 cup chicken broth
In a large skillet heat 2 tbsp olive oil over medium heat. Add onions and garlic and cook until golden and translucent, stirring regularly. Transfer the onions and garlic mixture to a large mixing bowl to cool. Set skillet aside for later.
Wring excess milk from soaked bread and add to the mixing bowl.
Add the ground beef and lamb (or pork), 1 egg, fresh mint, spices, salt and pepper, and 1 tbsp lemon zest. Mix by hand until mixture is fully incorporated.
Form the meat mixture into balls (each about the size of a heaping tablespoon). Roll meatballs into flour to lightly coat and place on a large tray.
In the large skillet used earlier, add 1/4 cup olive oil. Heat over medium/high then turn heat to medium and add the meatballs to cook for 10 minutes or so, turning occasionally, until fully cooked and well-crusted on all sides.
With a slotted spoon, remove meatballs from skillet onto paper towels to drain and carefully discard most of the cooking fat from skillet. Return skillet to stove-top over medium heat.
Whisk the 1 egg yolk with the chicken broth and lemon juice. Add to cooking skillet with the remaining lemon zest, then add the meatballs. Cook over medium heat for another 5 minutes until the lemon sauce thickens.
Serve hot in bowls with pita bread, Greek salad and tatziki sauce or, if preferred, serve as sandwiches in pita pockets.
Keftedes - Greek Meatballs With a Lemony Sauce
"Tender meatballs with a crispy crust and a lemony sauce, with spices and flavors - can be served as a meal or an appetizer". Tony