Preparation

• Soak the bread. Add the bread to a small bowl and cover with the milk. Set aside for 5 minutes.
• Meanwhile, saute the onions and garlic. In a large skillet, heat 2 tablespoons of the olive oil over medium. Add the onions and garlic and cook until golden and translucent, stirring regularly. Transfer to a large mixing bowl and allow to cool. Set the skillet aside for later.
• Make the meatball mixture. Squeeze out the excess milk out of the soaked bread and add to the bowl with the onions and garlic. Add the ground beef and lamb (or pork), whole egg, fresh mint, spices, 1 tablespoon of the lemon zest, and a good pinch or two of salt and pepper. Mix by hand until mixture is fully incorporated.
• Shape the meatballs. Form the meat mixture into balls (each the size of a heaping tablespoon.) Roll meatballs into the flour to lightly coat and place them on a large tray for now.
• Fry the Greek meatballs. In the large skillet you used earlier, heat the remaining ¼ cup olive oil over medium-high. When the oil shimmers, turn the heat to medium and add the meatballs. Cook, turning occasionally, until fully cooked and well-crusted on all sides, about 10 minutes. (Do this in batches if necessary to avoid overcrowding.)
• Make the lemony sauce. Use a slotted spoon to transfer the meatballs to paper towels to drain. Whisk the egg yolk with chicken broth, lemon juice, and remaining lemon zest. Carefully discard most of the cooking fat and return the skillet to medium heat. Add the lemon mixture to the skillet, then add the meatballs back in. Cook over medium heat for another 5 minutes until the lemon sauce thickens.
• Finish and serve. Serve hot in bowls with pita bread, Greek salad and Tzatziki sauce. Or serve in pita pockets as sandwiches, or over rice, if you prefer.