Greek Meatballs (Keftethes)
"When you lightly coat these meatballs with flour and fry them, they have a different flavor than when you grill them in a meatball grill basket, as the Tsipianitis family does. They use a stainless-steel model available at Williams-Sonoma. Make Ahead: Itâ??s preferable to let the uncooked meatball mixture rest in the refrigerator for a few hours or up to 1 day, to let the flavors meld. The uncooked meatballs can be frozen for up to 2 weeks...."
INGREDIENTS
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1 pound (80/20) ground beef
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1 pound lean ground lamb
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4 large eggs, at room temperature
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2 medium onion, minced (about 2 cups)
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Leaves from 1/2 bunch (about 1 1/2 ounces) flat-leaf parsley, finely chopped (about 1/2 cup)
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1 teaspoon kosher salt, plus more for sprinkling
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1 teaspoon freshly ground black pepper
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2 teaspoons dried Greek oregano
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3/4 to 1 cup Italian-style dried bread crumbs
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Freshly squeezed juice from 2 lemons (1/3 to 1/2 cup)
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Extra-virgin olive oil, for the meatball grill basket or for frying
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1/2 cup flour, for dusting the fried meatballs (optional)
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Lemon wedges
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