Lemony Greek Meatballs

These tender meatballs feature the classic Greek flavor combination of lemon, garlic, and oregano. Beef and lamb are combined with a simple red wine sauce; if you change the meats used to chicken and/or turkey, just use white wine instead of red. From "The Meatball Cookbook Bible"...

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1⁄2 small red onion
• 3  garlic cloves
• 1  egg
• 2  tablespoons milk
• 1⁄2 cup  seasoned  breadcrumbs
• 1⁄4 cup  chopped fresh parsley
• 2  tablespoons  chopped fresh oregano (or 2 t dried)
• 3⁄4 lb ground lamb
• 1⁄2 lb ground beef
• 1  cup dry red wine
• 2  tablespoons lemon juice (fresh is best)
•  vegetable  cooking spray
•  salt and pepper

Directions

1. Finely chop the onion. Mince the garlic.
2. Line a rimmed baking sheet with foil and spray the foil with vegetable oil spray.
3. Heat oil in a small skillet to medium-high. Saute onion and garlic for about 3 minutes or until onion is translucent.
4. In a large bowl blend egg and milk. Add breadcrumbs, 2T parsley, and oregano and mix well. Add half of the sauteed onion mixture, the lamb, and the beef to the bowl; season with salt and pepper and mix well.
5. Form the mixture into 1 1/2 inch meatballs and put them on the prepared pan. Spray the tops of the meatballs with vegetable oil spray. Bake meatballs at 450 degrees for 12-15 minutes.
6. While meatballs are baking, add the wine to the skillet with the remaining onion mixture and bring to a boil. Cook until liquid is reduced by half. Add lemon juice and remaining 2T parsley and cook an additional 2 minutes. Season with salt and pepper.
7. Place the cooked meatballs in a shallow bowl and pour the wine mixture over them. Toss gently to coat well. Serve immediately.