I have been making these meatballs for years but kind of forgot about them. I originally got this recipe from the North Dakota State Fair and the “Beef – It’s Whats for Dinner” booth. I love most Mediterranean flavors but this is definitely an Americanized version. Easy to put together for a weeknight meal. I prefer these served in a wrap with a healthy dollop of hummus and a side of veggies.
I wanted to mention these carrots in particular. I found them at my local grocer, Krause’s Market, I believe. They are a little spendy for frozen veggies. However, they are super convenient, steam in the bag. I do have a spiralizer and you can certainly spiralize your own large carrots and make them – but convenience won on this night. They were really good and a perfect side dish. We even added a few right on to our wrap with the meatballs.
Mediterranean Beef Meatballs, serves 4, adapted from Beef, It’s Whats for Dinner (this site has lots of recipes and nutritional info also)
- 1 pound Ground Beef (93% lean or leaner)
- 2 egg whites or 1 whole egg
- 2 teaspoons dried parsley flakes
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- salt and pepper to taste
- 4 flatbreads (such as naan, lavash, tortilla or pita bread)
- Chopped tomatoes, chopped cucumber, chopped red or green onion, chopped fresh cilantro or parsley, Tzatziki sauce or hummus.
- Heat oven to 400°F. Combine ground beef, egg, parsley, garlic, cumin, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into sixteen 1-1/4-inch meatballs.
- Place in a sprayed 9×13 pan and then place in the oven for 18 to 20 minutes.
- Remove meatballs from oven. Serve in flatbreads. Garnish with toppings, as desired.
I like this recipe as it is a little different from the usual meatballs or ground beef recipes but probably tame enough for the whole family to agree upon. Enjoy!