Best, Fast, Easy- Mediterranean Meatball

History

Thoughts

These meatballs have a middle eastern flair. They turn out great on the grill. I will serve them with seasoned rice or cous cous, various salads, grilled cabbage, hummus and/or pita.

Ingredients

  • 1 Lb. Ground beef, I like 90-10 because I add olive oil

  • 1 large egg

  • ⅔ cup panko bread crumbs

  • 1 tbs extra virgin olive oil

  • 2-3 cloves garlic, minced

  • 1 tsp salt

  • 1 tsp pepper

  • 3 finely chopped green onions

  • ½ finely chopped cup italian parsley leaves

  • 1 tsp dried oregano

  • 1 tsp Penzeys rogan josh spice blend

  • 1 tsp cumin

  • ½ tsp smoked paprika

  • Zest of half a lemon

Instructions

Preheat oven to 400. 

  1. Pull out a half sheet pan and line it  with parchment paper. 

  2. Heat the olive oil in a pan over medium low heat.  

  3. Add minced garlic and cook until soft.  STIR CONSTANTLY.  You do not want the garlic to burn and you just want to cook it through.  I don’t like raw garlic and it is bad in meatballs. This will take 3-5 minutes.  If the oil is too hot it will happen faster.  If it gets a little browned, that’s ok.  Get the pan off the heat and continue to stir to cool it.  If burns, meaning you see any black, start over.  Burned garlic is evil.  It can not be saved and will contaminate anything it touches.  

  4. Take the garlic off heat and let it cool. It will continue to cook after it is of the heat.  So, a little early is better than a little late.  HOw will you know when it is ready?  Taste it if the raw, spicy bitterness is gone it is or faint, it is ready.  Remember this is going into the meatballs and will cook more, under done is fine and burned garlic is evil.  Don’t wash the pan yet.  

  5. In a bowl or food processor combine bread crumbs, salt, pepper, chopped green onion, herbs, spices, zest and garlic and oil.  It should taste too salty.  Remember you can always add but never subtract salt.  Until you get the recipe dialed in for your preferences, wait to add salt until step 8.    Remember, this is where the salt for your meatballs comes from and you can’t taste the raw meat mixture.

  6. Add the egg and ground meat and combine thoroughly.   Look to break up the ground meat texture. The breadcrumbs will retain moisture so you don’t  need the same pockets to capture juice that you would want with a burger. I have a package of nitrile kitchen gloves for this and other tasks in my kitchen.  You should too.  It makes meatballing so much more pleasant.   If using the food processor, mix just to combine.  Over mixing will make your balls dense and tough.  

  7. If you are concerned with the level of seasoning (salt and pepper)  Make a small patty and cook it in the garlic pan.  Once it is cooked you can taste it.  Not salty enough?  Add salt.  

  8. Once you are satisfied with the seasoning, wrap tennis ball sized chunks of the mixture around wooden skewers. And coat in oil.   

Or. 

begin ballin.  Grab a chunk of the meatball mixture about the size of a loosely formed fist.  I scoop it like my hand is an ice cream scoop.  Then roll it gently between hands to for a ball.  It doesn’t need to be perfect but don’t squeeze it. The tighter it is packed the denser it will be. I make meatballs about the size of a golfball.  That is bigger than my mother-in-law and smaller than most restaurants.  Choose your own adventure. 

  1.  As you make them line them up on the sheet tray. 

  2. Heat your grill to medium-high.  When at 550, add the oiled skewers and turn down to medium low.  Cook for 5 minutes and then rotate for another 3.  Cook to 160 or to desired doneness.