Lemony Greek Meatballs

1. 1

   Finely chop the onion. Mince the garlic.

2. 2

   Line a rimmed baking sheet with foil and spray the foil with vegetable oil spray.

3. 3

   Heat oil in a small skillet to medium-high. Saute onion and garlic for about 3 minutes or until onion is translucent.

4. 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. 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. 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. 7

   Place the cooked meatballs in a shallow bowl and pour the wine mixture over them. Toss gently to coat well. Serve immediately.

* Per serving · 4 servings · Values may vary.