Michael Symon's Greek Meatballs

Michael Symon's Greek Meatballs
  • Cook Time
  • Prep Time
  • 8Servings


  • 1/2 cup diced day-old bread
  • 1/2 cup whole milk
  • About 1 qt. canola oil, for sauteing and panfrying
  • 1/2 cup minced or grated onion
  • 1 clove garlic, smashed and chopped
  • 1 pound ground lamb or beef
  • 1 large egg
  • 1 teaspoon chopped fresh oregano leaves
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • A pinch grated nutmeg
  • 1/2 cup flour, for dusting
  • Handful fresh mint leaves, torn, for serving
  • 2 lemons, 1 cut into wedges
  • 1/4 cup EVOO


In a small bowl, combine the bread and milk; set aside. In a medium skillet, heat 2 tsp. canola oil over medium. Add the onion and a large pinch of salt and cook, stirring often, until the onion softens, 1 to 2 minutes. Add the garlic and cook, stirring often, until the onion is translucent and the garlic softens, 2 to 3 minutes. Transfer to a large bowl and let cool.

Add the lamb, egg, oregano, coriander, cumin, cinnamon, nutmeg, 1 tsp. pepper and 1/2 tsp. salt to the onion mixture. Squeeze excess milk from the bread (discard the milk) and add the bread to the bowl. Using your hands, gently combine the meat mixture. Form into about 20 small balls.

Place the flour in a medium bowl. Roll the meatballs in the flour, shaking off any excess. Transfer to a plate.

In a large, shallow skillet, heat 1/3 inch canola oil over medium. Add the meatballs and cook, turning occasionally, until browned and barely pink in the center, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain.

Arrange the meatballs on a platter. Season with pepper and sprinkle with the mint. Grate the zest from the whole lemon over the meatballs. Drizzle with the EVOO and sprinkle with salt. Serve with the lemon wedges.