Middle Eastern Style Meatballs
Middle Eastern style meatballs – These juicy flavor-packed meatballs are made in 30 minutes and are great with a side of rice, made into delicious sandwiches, or a great protein on your salads. I seasoned the meatballs with warm spices, added pine nuts for some crunch, and baked them on a bed of onion sumac.
Serves: 4 (20 meatballs)
Effort: Easy
Prep: 15 mins
Cook: 18 mins
Gluten free option
Ingredients
500g beef mince
1 egg
1/2 cup panko bread crumbs - see hints & tips for GF
1/4 cup pine nuts
1/2 red onion, diced finely
1/4 cup parsley, chopped
4 tbsp olive oil
2 tsp salt
2 garlic gloves, minced
2 tsp ground cumin
1 tsp chilli flakes
3 tbsp sumac, divided
1 large white onion, thinly sliced
Instructions
Preheat oven 220c / 200c fan.
In a large bowl, add the beef mince, onion, garlic, cumin, 2 tbsp sumac, egg, bread crumbs, pine nuts, parsley and olive oil. Using your clean hands, mix everything together really well.
In a large baking dish or cast iron pan, drizzle some olive oil and spread the sliced onion in the bottom. Sprinkle the sumac all over the onions and toss through.
Using a spoon, shape the meat balls and place on top of the onion.
Place the pan on the middle rack of the oven and bake for about 18 minutes or until meat is cooked through.
Hints & tips
Make gluten free - To make this recipe gluten free use GF breadcrumbs. Our favourite brands Woolworths or Kook a Krumb
Mince - Beef mince is used in this recipe. Lamb or chicken mince would also be ok to use.
Serving suggestion - Serve over a bed of salad leaf with garlic yoghurt & hummus with some toasted pita or flat bread. Lemon wedges and fresh herbs such as mint and coriander are well placed here.
Make it a bigger meal by adding rice or cous cous.
Portion size - Serves 4 or 2 with leftovers. It will easily double.
Storage - Store leftovers in the fridge for 3 days. These meatballs are suitable for freezing either raw or cooked.
