Prep Time::25 mins
Cook Time::30 mins
Total Time::55 mins
Servings::4
Yield::2 1/2 dozen
Ingredients
4 slices white bread, torn into pieces
2 tablespoons milk
1 clove garlic
1 onion, quartered
4 teaspoons dried mint
1 teaspoon salt
ground black pepper to taste
½ pound ground beef
½ pound ground lamb
4 eggs
½ cup all-purpose flour for dredging
vegetable oil for frying
Directions
Moisten the bread pieces with the milk in a large bowl, and set aside.
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Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped.
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Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended.
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Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter.
Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away.
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Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes.
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Drain meatballs on a paper towel-lined plate. Repeat with remaining meatballs.