Juicy, light delicious Greek meatballs, called keftedes are bathed in a beautiful lemon sauce. 

1 medium onion, finely diced
1 tbsp Garlic olive oil
1/2 cup extra virgin olive oil (for frying)
3/4 cup panko bread crumbs, unseasoned
1 to 1-1/2 lb lean ground beef
1 large egg 
1 large egg yolk separated from white
1/4 cup fresh mint leaves, finely chopped (or parsley leaves)
1 tbsp dried ground coriander
1 tsp dried oregano
1 tsp dried ground cumin 
1/2  tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
2 tbsp Sicilian white balsamic 
1 tbsp Lemon olive oil
Flour for dredging
1 cup chicken broth

    In a large skillet like this one, heat 2 tbsp olive oil and Garlic olive oil. Add onions and cook until translucent. Transfer to large mixing bowl, with pan drippings. Move pan aside for frying. Add meat, panko, one whole egg, mint, spices, salt, pepper and Lemon olive oil. Blend by hand until the mixture is fully combined. Try not to overwork since this will toughen the meat. Form mixture into 2-inch balls by rolling in palms. Place flour in a wide bowl or rimmed plate. Gently roll each meatball in flour to create a light covering. Place on large tray and set aside.

    In the large pan you used earlier, add remaining olive oil. Heat on medium-high, then reduce to medium, adding the meatballs to cook, in batches as necessary. Cook for 10 minutes, turning occasionally until golden brown on all sides. Remove meatballs from pan with a slotted spoon and place on paper towels to drain excess fat. Discard any remaining fat from skillet and set aside. In a medium bowl whisk egg yolk, chicken broth and Lemon white balsamic.
    Place skillet on medium heat, then add mixture and cook for 2 minutes. Place meatballs in skillet and continue to cook on medium heat until sauce thickens. 

    Serve with Greek Salad.