1 cup grated onion
1 cup olive oil
1 garlic clove, minced
1 cup day old bread, small diced and soaked in milk
1 pound ground beef or lamb
3 Tbsp Greek Wisdom
1 lemon, zested
Salt and freshly ground black pepper
Flour, for dredging
In a medium skillet, saute onion and garlic in 2 tablespoons of olive oil over medium heat until translucent, about 2 minutes. Let cool and set aside.
Wring the excess milk out of the soaked bread cubes.
Place all ingredients, except flour, in a large mixing bowl and mix by hand until fully mixed. Form into little meatballs.
In a large skillet, heat remaining oil over medium heat. Roll the meatballs in flour, and fry in the skillet until golden brown, about 5 minutes. Remove from the pan and place on paper towels to drain the excess fat.
Place on platter and garnish with lemon wedges and mint leaves.