Mediterranean Meatballs

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
  • Cilantro
  • Mint
  • Parsley
  • Basil
  • 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.

 

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