I am not sure where Sarah got the recipe for these (she may have made it up herself) but they are simple and tasty, much simpler than my go-to Italian meatballs. For these we were going for something Mediterranean/Middle Eastern inspired to serve with hummus and salad. They were part of the menu for Tea Party Vol. 3. You can change up the herbs and spices for a different flavor profile.
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RECIPE:
Spiced Beef Meatballs
Makes about 36
1 1/2 lb (24 oz) ground beef
1 medium onion, finely chopped
3 tbsp fresh flat leaf parsley, finely chopped
1 tsp cinnamon
½ tsp ground ginger
1 tsp ground cumin
Salt and pepper to taste
Pinch of ground chili pepper, to taste
Preheat oven to 400 F. Place all ingredients in a large bowl and mix with your hands until just blended (do not over-handle). Using your hands, shape mixture into 1-inch diameter balls and place on a baking sheet lined with foil. Bake for approximately 10-12 minutes or until cooked through. Serve warm. Leftovers can be stored covered in the refrigerator for up to 4 days.
Note 7/9/22: Made these with Impossible meat with good success.
