Rachael Ray: Michael Symon
Michael Symon shared his own mother’s recipe for Mom’s Little Meatballs, also known as Keftedes, as part of a Rachael Ray episode featuring classic family recipes. More contributions included Potato Chip Chicken and Beef Stroganoff.
Adding a pinch of Cinnamon is a Greek tradition when it comes to savory dishes, according to Michael Symon. “The reason I loved these so much as a kid is I knew when they were cooking…that my mom was about to have a party,” Michael said.
Though you’re wringing the milk out of the bread, you can leave a little behind to make sure your balls come out moist. “You can mix relatively aggressively” for this recipe, as opposed to hamburgers, Symon said.
Rachael Ray: Michael Symon’s Mom’s Little Meatballs Recipe Ingredients
- 1/2 cup diced day-old Bread
- 1 quart Canola Oil
- 1 clove smashed Garlic
- 1 Egg
- 1/4 tsp ground Coriander
- 1/4 tsp ground Cumin
- 1 pinch grated Nutmeg
- 1/2 cup Whole Milk
- 1/2 cup minced Onion
- 1 lb ground Beef (or use Lamb)
- 1 tsp torn Oregano leaves
- 1/2 cup Flour
- 2 Lemons (cut one of them into wedges)
- 1 handful torn Mint leaves
- 1/4 cup Extra-Virgin Olive Oil
- Salt & Pepper
Rachael Ray: Michael Symon’s Mom’s Little Meatballs Recipe Directions
- Put the bread and milk together in a small bowl; reserve.
- Heat 2 tsp canola oil on medium heat in a skillet. Add onion with a pinch of salt. Stir and cook for a couple minutes.
- Next, add garlic, cooking with onion for two to three minutes. Transfer to a bowl for cooling.
- Once the onion mix is cooled, add the meat with coriander, cinnamon, egg, oregano, cumin, and nutmeg; salt and pepper.
- Squeeze bread to get out extra milk. Discard the milk but mix the bread into the meat mixture.
- Once the meat mixture is evenly combined, form it into about 20 balls, making them just under golf ball-sized.
- Set the flour in a bowl and roll meatballs through the flour to coat them.
- Fill a shallow skillet 1/3” deep with canola oil. Heat to medium and cook the meatballs, turning now and then, for about six minutes, until browned and fully cooked.
- Drain meatballs on a paper towel-lined plate.
- Season with fresh pepper, mint leaves, and lemon zest. Drizzle with olive oil and salt once more.
- Offer lemon wedges for serving.