Michael Symon's Keftedes
- 2 teaspoons Olive Oil
- 1/2 cup minced or grated Onion
- Salt and freshly cracked Black Pepper
- 1 Garlic clove (smashed and coarsely chopped)
- 1/2 cup diced day-old Bread
- 1/2 cup Whole Milk
- 1 pound Ground Beef
- 1 large Egg
- 1 teaspoon torn fresh Oregano Leaves
- 1/4 teaspoon ground Coriander
- 1/4 teaspoon ground Cumin
- 1/8 teaspoon ground Cinnamon
- pinch of grated Nutmeg
- Canola Oil
- Fresh Mint (handful for garnish)
- 2 Lemons (cut into wedges)
- Extra Virgin Olive Oil
- Heat 2 teaspoons of olive oil in a medium saute pan or skillet over medium heat. Add the onion and a generous pinch of salt, and cook until the onion releases some moisture and begins to soften, about 1 to 2 minutes. Toss in the garlic and cook, stirring, until the onion is translucent and the garlic is softened, about 2 to 3 minutes. Transfer the onion and garlic to a plate and let cool.
- Meanwhile, put the diced bread in a small bowl and pour in the milk.
- In a separate mixing bowl, combine the onion, garlic, and the meat. Then, add the egg. Return to the bowl of bread, and squeeze out the bread, discarding the milk. Add the bread along with the oregano, coriander, cumin, cinnamon, nutmeg and a good teaspoon of pepper to the mixing bowl of onion, garlic, and the meat. Mix the ingredients with your hands until they are all evenly distributed throughout the mixture. Cover with plastic wrap and refrigerate until ready to use (up to 1 day).
- Form the mixture into balls, a little smaller than golf balls. You should have about 20. Roll them in flour, shaking off excess.
- In a large shallow pan, add enough canola oil to come up to about a third of the height of a keftede and heat over medium heat until hot. Pan-fry the keftedes, turning once, just until cooked through, but still moist inside and with a nice crust outside, about 5 minutes. Remove the meatballs from the pan, and transfer to a paper towel-lined plate to drain.
- To serve, arrange the keftedes on a platter. Garnish with freshly cracked black pepper, mint leaves, the zest from the whole lemons, a drizzle of extra virgin olive oil, and a sprinkle of salt. Serve the lemon wedges on the side.