Instructions

1. Grate 1 small yellow onion on the large holes of a box grater (about 1/3 cup) into a large bowl. Finely grate the zest of 1 medium lemon until you have 1 teaspoon and add to the bowl; cut the zested lemon into wedges and reserve for serving.
2. Add 1/2 cup panko breadcrumbs, 1/3 cup finely chopped fresh parsley leaves, 2 tablespoons finely chopped fresh mint leaves, 3 finely grated garlic cloves, 1 large egg, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon freshly ground nutmeg to the bowl. Stir to combine.
3. Add 1 pound lean ground beef and mix until evenly combined; do not overmix, or the meatballs will be tough. Place 1/4 cup all-purpose flour in a shallow bowl. Scoop out the beef mixture in heaping 2-tablespoon portions (about 20) and roll between damp hands until a smooth ball forms. Roll the meatballs in the flour to coat, then place on a large plate.
4. Heat 1/4 cup olive oil in a large cast iron or high-sided skillet over medium heat until shimmering. Line a baking sheet with a wire rack and/or paper towels. Add half of the meatballs to the skillet and cook, turning occasionally, until browned all over and cooked through, about 10 minutes per batch. Transfer to the wire rack. Repeat cooking the remaining meatballs.
5. If using, spread a serving platter with tzatziki, whipped feta cheese, hummus, or Greek yogurt, then top with the meatballs. Garnish with more finely chopped parsley if desired and serve with the reserved lemon wedges.