BEEF KEFTEDES / a delectable Greek appetizer
PREP Sweat onions in bit oil. Add good sprinkle of salt; cook couple min (onion is translucent); add garlic; saute 2-3 min. Cool on plate.
METHOD combine onion, garlic, meat and egg. Add squeezed milk-soaked bread (discard milk), spices, good tsp pepper. Mix evenly.
CAN DO AHEAD TO HERE refrigerate a day til needed.
ASSEMBLY Form balls a little smaller than golf balls. Then squeeze gently into long oval shapes. Roll in flour and shake off any excess. Saute hot on medium heatin oil 1/ up sides of balls (keftedes should sizzle immediately upon hitting the oil); turning once, just cook through but still moist inside and with a nice crust outside, about five min. Remove to p/towel-lined plate to drain.
SERVE Arrange on server. Grind some fresh pepper over, torn mint leaves and lemon zest; then drizzle w/ evo and a sprinkle of salt. Add lemon wedges on the side for squeezing on top.
Ingredients ◦Canola oil, for sauteing and pan-frying ◦½ cup minced or grated onion ◦kosher salt, ◦1 garlic clove smashed beneath the flat side of a knife and coarsely chopped ◦½ cup diced day old bread ◦½ cup whole milk ◦1 pound ground beef or lamb ◦1 large egg ◦1 generous tablespoon torn fresh oregano leaves, ◦1 tsp. ground coriander ◦1 tsp. ground cumin ◦⅛ tsp. ground cinnamon ◦a really generous pinch of grated nutmeg ◦freshly ground pepper (lots) ◦all-purpose flour, for dusting, ◦handful of fresh mint leaves, for serving ◦3 lemons, first zested (for garnish) then cut into wedges ◦¼ cup extra-virgin olive oil