Author Notes
I think meatballs might be at the top of my favorite food list. Now that I've got a fridge full of them I'll be one happy lady the rest of the week. This recipe could easily be served as hors d'oeuvres, as a meal if you're feeling carb conscious, or as a cold snack at a picnic or BBQ. —Brussels Sprouts for Breakfast
Ingredients
- for the meatballs:
-
1/2 pound
ground beef
-
1/2 pound
ground pork (or sub 1 lb. ground lamb to replace pork and beef)
-
1/2
yellow onion (finely diced)
-
3
cloves garlic (minced)
-
2
eggs (lightly beaten)
-
3/4 cup
panko bread crumbs
-
2 tablespoons
olive oil
-
2 tablespoons
harissa spice blend
-
1/4 cup
sundried tomatoes (minced) or 2 tbsp dried fire roasted tomatoes
-
1 teaspoon
crushed red pepper flakes
-
1.5 teaspoons
kosher salt
-
1 teaspoon
black pepper
- for the cilantro yogurt sauce:
-
3/4 cup
plain Greek yogurt
-
1/2 cup
fresh cilantro (rough chop)
-
1/4
lemon (juice)
-
1 teaspoon
harissa spice blend
-
pinch of salt
Directions
-
Pre-heat oven to 400 degrees. Line a baking sheet with foil.
-
In a large mixing bowl combine all ingredients. Get your hands in there and mix until everything is one cohesive mass. If the mixture seems really wet, add some extra bread crumbs. If it seems too dry, drizzle in some extra olive oil.
-
Form golf ball size meatballs. Roll the meatball around in your hand until it feels like it will hold together. Drop the meatballs onto the foil lined sheet. Continue until all meatballs are formed. Pop into the oven for 15 minutes.
-
As the meatballs cook, make the yogurt sauce. Mix together yogurt, chopped cilantro, lemon juice, spices and salt
-
Serve the cooked meatballs either hot or cold with the dipping sauce.
See what other Food52ers are saying.