Once again this is one of those recipes that relies more on ratios than exact measurements. It began with approximately 1.5 pounds of ground beef and ended with a dozen golf ball sized meatballs.
- Ground beef
- Egg 1 whole
- Lemon zest 1T
- Red onion 1/4c minced
- Green garlic 1/4c small dice
Roughly chop the herbs. You should have 1/2 a cup total. Mince the red onion. Small dice the green garlic. Zesting one lemon will result in roughly the amount of zest necessary to give the dish a light, zesty kick.
Combine all the ingredients in a large bowl. The egg will act as a binder. Incorporate this well. Season liberally. A small piece can be cooked quickly in the waiting pan to test the seasoning. Portion out the mix into golf ball sized pieces. Sear and then roast at 350˚F for 5-7 minutes. It will not take long to finish the cooking.
Serve with salad, hummus, and nice crisp beer.