Weeknight Mediterranean Meatballs
- 24 Jul, 2024
- Posted by: clare o'donnell
Weeknight Mediterranean Meatballs
Rated 5.0 stars by 1 users
Category
Entree
Servings
Serves 4, with leftovers
This simple spin on meatballs offers a little Mediterranean flair thanks to the addition of cumin, oregano, and feta cheese. Full of flavor and incredibly juicy, the prep work only takes 15 minutes, and you can easily make a pot of rice and a simple salad while the meatballs bake.
Leslie Thomas
Ingredients
2 pounds ground beef (90/10)
½ cup panko breadcrumbs or your favorite bread pulsed in the food processor
2 eggs
1 small yellow onion
½ cup feta cheese crumbles
4-5 cloves garlic, minced
2 teaspoons cumin
2 teaspoon oregano
2 teaspoon salt
Fresh ground pepper, to taste
Terrapin Ridge Farms Lemon Garlic Aioli
Directions
Preheat your oven to 400 degrees. Line your largest baking sheet with parchment paper. If needed, use 2 baking sheets.
Add onion to your food processor. Pulse until smooth. Add to a large bowl.
To the onion, add the ground beef, breadcrumbs, egg, feta cheese, minced garlic, cumin, oregano, salt, and pepper. Mix with your hands (wear gloves if desired), being careful not to overmix.
Roll the meat into golf ball sized meatballs and place on your prepared baking sheet(s).
Bake for 20-25 minutes, or until no longer pink on the inside.
Drizzle meatballs with Terrapin Ridge Farms Lemon Garlic Aioli.
Serve over turmeric rice or in a warmed pita along with a simple cucumber and tomato salad.
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