Mediterranean-inspired Meatballs

30 mins Prep Time

20 mins Cook Time

Written By

Nadia Boachie

These were a result of a weeknight experiment and because I had a lot of ground beef thawing in the fridge. When I made these, I used 2 1/2 pounds of ground beef, so I had to scale down the recipe below. These meatballs are Mediterranean-inspired based on the ingredients and even perhaps more specifically Middle Eastern-inspired because of the strong notes of cinnamon, cumin and coriander in these meatballs. They are absolutely delicious on their own, in a pita with hummus or tahini, with rice, or perhaps with some labneh for dipping. They are finished with honey and then broiled to get a bit of colour and to add the little bit of sweetness I thought was missing from the mix-ins. In addition to honey, you could perhaps add finely chopped, dried fruit like apricots or sultana raisins to include another element of texture and flavour to these incredible meatballs. They are perfect for dinner, lunch or snack and easy to make, so check this recipe out!

Ingredients

Meatballs

1 1/2 pounds ground beef (or mixture of beef and lamb)
1 large or two small onions, grated
3 cloves garlic, finely minced
1/2 cup bread crumbs
1/3 cup parsley, finely chopped
1/4 cup almonds, finely chopped
1/4 cup sunflower seeds (or pine nuts)
1/3 cup roasted red pepper, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne (optional)
1/4 teaspoon cinnamon
1/3 cup apricots, finely chopped (optional)
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 egg
1/3 cup whole milk

To Bake

1/2 onion, thinly sliced

To Finish

1/4 cup honey
1 tablespoon sesame seeds

Directions

Mediterranean-inspired Meatballs

11 Steps

Step 1

In a large bowl, mix all of your ingredients for your meatballs together.
Step 2

You can use gloves to mix your ingredients or washed, clean hands. Mix until everything is combined evenly but do not over mix.
Step 3

Take a tiny piece of your your seasoned meat, about a teaspoon amount, place on a small plate and microwave for 20 seconds, until cooked. Taste and adjust for salt if necessary.
Step 4

Use a cookie scoop or a tablespoon or portion out your seasoned meat and use your hand to form into a ball.
Step 5

Arrange your raw meatballs on parchment paper until you are ready to cook. You should get anywhere from 20 to 35 meatballs. I like to make my meatballs on the bigger side.
Step 6

Preheat oven to 425°F.
Step 7

When ready to bake, spread your sliced onion on the bottom of a cast iron pan and arrange meatballs tightly in your cast iron pan. You should be able to fit all of the meatballs but if there are extra, they can be baked on a baking sheet.
Step 8

Bake for about 18-20 minutes until mostly cooked through.
Step 9

Take your meatballs out of the oven, brush with honey and place back in the oven to broil for about 2 more minutes. While broiling watch closely so meatballs do not burn.
Step 10

Sprinkle with sesame seeds.
Step 11

Take out and enjoy with flatbread, rice, with tahini, labneh or on their own.