Chef Michael Symon (of Lola, Lolita, Bar Symon, The B Spot and Roast) cooks Lamb Meatballs at the 2011 Food & Wine classic in Aspen.

[FOREIGN] is a Greek word for fritter. And essentially depending on where in Greece you are, what island you're own, they change all over the place. I'm using ground lamb. The shoulder works very well with this. You can just cube it up. I add ground coriander, toasted first. Ground cumin, toasted first. Cinnamon, Greeks use tons of cinnamon. A little bit of nutmeg. And when I say toast it first, what I mean is when you buy spices, buy them in whole seed. And then as you need them, toast a little bit and grind them. Nice big pinch of kosher salt. An egg, the whole thing. This is one of my mom's great tricks. She takes day old bread, and then she'd soak it in milk to make it soft. And then she adds that to her meatballs. What that does is it helps the meatball stay moist, because the release in the milk as their cooking. And also keeps them a little bit lighter. Also to this, I need to add a little bit of onion and garlic. I just have a little saute pan I'm gonna put a little bit of oil in it and we're just gonna sweat the onions and the garlic. So I put the onions in first, once it starts, we had the garlic. [BLANK_AUDIO] All those go in too. All right. Meatballs are mixed. I have some already mixed here. So you could fry in blended olive oils, canola oils. At home I save you know bacon fat, goose fat, duck fat any fat's and I cook in animal fat's a lot at home. The thing that I love about these is like when my Mom made'em when we were kids she'd set'em out they'd start hot, they'd go to warm, then they'd be cold and people would still nosh on them the whole time. There delicious every way. Give them a flip. They're getting nice and golden brown. I'm gonna take them out. We sprinkle this with a little bit of salt a little bit of the mint. I squeeze some lemon on top. [APPLAUSE] [BLANK_AUDIO]