My big sister is a great cook. I love hanging out at her house because my niece is there, but also because I know she'll feed me delicious things. Oh yeah, I also enjoy her and her husband's company ;] The last time I went home, she whipped these babies up, and I just had to make them again a few days later.
I love meatballs because you can really change up the flavor profile. Classic Italian meatballs are lovely, but you could even do Asian inspired, or in this case, put a Middle Eastern spin on them. This meatball recipe incorporates tons and tons of herbs, which I love. I used half beef / half lamb, but these are also really nice with just beef (a bit cheaper, too!).
Serving suggestions: naan, hummus,
yogurt sauce, cucumber and tomato salad
Lebanese Beef and Lamb Meatballs
(serves 8; make and freeze half if only serving 4)
:: 1 pound ground beef (I used 85/15)
:: 1 pound ground lamb
:: 2 eggs, beaten
:: 1/2 cup bread crumbs
:: 1 cup crumbled feta cheese
:: 1 cup finely chopped scallions
:: 1/2 cup chopped parsley
:: 1/2 cup chopped mint
:: 2 tsp ground cumin
:: 2 tsp ground cinnamon
:: 1 tsp ground cardamom, optional (if you use cardamom, just use 1 tsp cinnamon)
:: 2 tsp ground allspice
:: s & p
:: olive oil, for browning meatballs
Pre-heat oven to 350 degrees F.
Combine all ingredients together with as little mixing as possible (a fork is a good utensil for this).
Form meatballs, I made mine about 1-inch in diameter. Heat a pan over medium-high heat.
Brown the meatballs in a few batches, rotating each meatball a few times. Transfer meatballs to a baking dish and let bake for about 10-15 minutes to finish cooking.