Michael Symon's Keftedes

instructions Heat 2 teaspoons of olive oil in a medium saute pan or skillet over medium heat. Add the onion and a generous pinch of salt, and cook until the onion releases some moisture and begins to soften, about 1 to 2 minutes. Toss in the garlic and cook, stirring, until the onion is translucent and the garlic is softened, about 2 to 3 minutes. Transfer the onion and garlic to a plate and let cool.

instructions In a separate mixing bowl, combine the onion, garlic, and the meat. Then, add the egg. Return to the bowl of bread, and squeeze out the bread, discarding the milk. Add the bread along with the oregano, coriander, cumin, cinnamon, nutmeg and a good teaspoon of pepper to the mixing bowl of onion, garlic, and the meat. Mix the ingredients with your hands until they are all evenly distributed throughout the mixture. Cover with plastic wrap and refrigerate until ready to use (up to 1 day).

instructions In a large shallow pan, add enough canola oil to come up to about a third of the height of a keftede and heat over medium heat until hot. Pan-fry the keftedes, turning once, just until cooked through, but still moist inside and with a nice crust outside, about 5 minutes. Remove the meatballs from the pan, and transfer to a paper towel-lined plate to drain.