Get ready to elevate your meatball game with these Mediterranean Herbed Meatballs. With a fragrant blend of spices and fresh herbs, these meatballs are perfect for a flavorful family dinner or a sophisticated party appetizer.
Ground beef and ground lamb are the main proteins here, offering a balanced flavor profile with a hint of richness from the lamb. The breadcrumbs help bind everything together, ensuring the meatballs hold their shape. Fresh parsley and mint provide a burst of herbal freshness, while garlic infuses the mixture with its unmistakable pungency. The spices—cumin, coriander, and cinnamon—create a warm and aromatic base that makes these meatballs stand out. A touch of salt and black pepper season the meatballs perfectly. The egg acts as a binder, ensuring the texture is just right. A drizzle of olive oil is used for browning, adding subtle richness and flavor. Finally, feta cheese is crumbled on top for a tangy, creamy finish.
Mediterranean Herbed Meatballs are incredibly versatile. Serve them over a bed of couscous or with a side of roasted vegetables for a complete meal. They're also fantastic wrapped in pita with a drizzle of tzatziki sauce. For a lighter option, pair them with a crisp Greek salad.
Start by preheating your oven to 375°F (190°C). You'll want it ready to go once the meatballs are browned. Grab a large mixing bowl and combine the ground beef and lamb with the breadcrumbs, parsley, mint, garlic, and all the spices. Use your hands—it’s the best tool here—to mix everything until it's just combined.
Next, crack the egg into the bowl and mix again until the egg is fully incorporated. This step is crucial for binding the meatballs, so make sure it’s well mixed. Now, shape the mix into small balls, about 1 inch in diameter. Aim for consistency in size to ensure even cooking.
Heat the olive oil in a large skillet over medium-high heat. Once hot, brown the meatballs in batches to avoid overcrowding the pan—this helps them get a nice color on the outside. Cook them for about 2-3 minutes on each side until they have a good sear.
As you finish browning each batch, transfer the meatballs to a baking sheet lined with parchment paper. Sprinkle the crumbled feta cheese generously over the top. This will melt slightly in the oven, adding a deliciously creamy touch.
Pop the baking sheet into the preheated oven and let the meatballs bake for 15-20 minutes. They should be cooked through and the cheese just starting to color. Serve them warm, with a sprinkle of additional parsley for a fresh pop of color.
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