Meatballs

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
1 tbsp extra-virgin olive oil, plus 60ml
12 lemon wedges
Plain flour, for dusting
Salt and freshly ground black pepper
Grated zest of 1 lemon
Pinch nutmeg
1/8 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp ground coriander
1 tsp fresh oregano
1 egg
450g beef or lamb mince
50g diced day-old bread, soaked in milk
1 clove garlic, finely chopped
60g grated onion
Mint leaves
1) Heat 1 tbsp of olive oil in a frying pan set over medium heat.

2) Cook the onion and garlic until softened but not browned. Let cool and transfer to a large mixing bowl. Squeeze the excess milk from the bread and add the bread to the bowl. Add the beef.

3) Heat the remaining 60ml oil in a large frying pan over medium heat.

4) Dust the meatballs in flour and shallow-fry them until golden brown. Transfer to paper towels to drain.

5) To serve: Place on a platter and garnish with torn herbs.

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.

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