Lebanese Meatballs

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 

adapted from The view from Great Island Lebanese 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.