Meatballs Libanaise
photo by Lavender Lynn
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
18 meatballs
ingredients
- 1⁄2 lb ground beef
- 1⁄2 lb ground lamb
- 1⁄2 yellow onion, finely minced
- 1 1⁄2 tablespoons fresh dill, minced
- 1⁄2 teaspoon ground cardamom
- 1 teaspoon ground cumin
- 1 garlic clove, peeled and finely minced
- 1⁄2 cup finely ground breadcrumbs
- 1 egg, lightly whisked
- salt (I use about one half teaspoon)
directions
- Preheat oven to 350 degrees.
- In a large mixing bowl combine all ingredients and refrigerate until chilled. (Chilling the meat makes it much easier to form into meatballs.).
- Shape into 18 meatballs and arrange on a parchment lined (not foiled lined or the meatballs will stick-trust me!).
- Bake for about 15-20 minutes or until browned and no longer pink inside.
- Serve with your favorite yogurt dip.
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Reviews
-
I cut everything down and rather then meatballs had a mini burger. I only had ground beef but would love to try it with the lamb too. The cumin is a nice touch, though the dill seemed like an odd flavor addition. Since I wasn't making meat balls I left out the egg and crumbs and everything still held together just fine. After pan frying I had this bunless on a plate with some grilled onions. This was a nice change from my usual lunch, thanks cookgirl for sharing. Made for ZWT 6 for the Unrulies Under the Influence.
RECIPE SUBMITTED BY
COOKGIRl
United States