Mediterranean Meatballs
Meatballs make a weekly occurrence on our family menus for good reason. They’re endlessly versatile and well suited to adapt to any rogue pickiness amongst our family members. They can be served with all the fixings or plopped on a plate with some ketchup, sliced salted cucumbers, and a big spoonful of rice for those will less adventurous palates. These are just seasoned enough to be exciting for adults, and just gentle enough to go well with ketchup!
Ingredients:
Makes 8 servings
2 pounds ground meat (we love ground turkey or beef here)
½ cup bread crumbs (I blend up stale leftover sourdough bread until fine crumbs!)
2 eggs
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon dried oregano
½ teaspoon ground coriander
2 teaspoons salt
Directions:
Preheat your oven to 400 degrees F and line a large baking sheet with parchment. In a large bowl, whisk the eggs. Add the bread crumbs and all seasonings and give it a good stir. Add the ground meat and use a wooden spoon to knead the mixture together until it’s well combined. Although I’m usually a big advocate of using our hands in cooking, I find the the warmth of my hands results in tougher meatballs so I stick with a spoon. Use a scoop (or a spoon) to make balls and gently roll them smooth before placing on the lined baking sheet. Bake for about 20-25 minutes, until just turning golden. An over baked meatball is a tough meatball! Enjoy!
