Lebanese Meatballs
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3.6
396 reviews
Good
Lebanese Meatballs
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Lebanese meatballs made with ground beef and lamb, fresh herbs, and aromatic spices, served with a creamy yogurt tahini sauce!
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Ingredients
- 1 lb ground beef
- 1 lb ground lamb
- 2 large eggs whisked
- 1 cup fresh bread crumbs grind some fresh in your mini processor if you have any bread lying around, or use prepared crumbs
- 1 cup finely chopped onion
- 1/2 cup finely chopped parsley
- 1/4 cup finely chopped mint
- 2 tsp ground cumin
- 2 tsp Coriander
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 2 tsp coarse salt
- 1 tsp fresh cracked black pepper
- 2 Tbsp Olive oil for browning
Garnish
- toasted pine nuts*
Yogurt Sauce, optional
- 1 cup yogurt
- 1/8 cup Tahini
- Juice of 1/2 lemon
- 1 clove garlic minced
- salt to taste
Instructions
- Preheat oven to 350F
- For the meatballs: Put everything except the olive oil into a large bowl. Make sure your egg is pre-beaten. With as little manipulation as possible, combine all the ingredients thoroughly together. The less you work the mixture the more tender your meatballs will be. I like to do this in my stand mixer, low speed, paddle attachment.
- Use a 1/3 cup measure to portion out the meat and roll into balls. If you want to do this part ahead, you can, just cover with plastic wrap and refrigerate till you're ready to cook.
- Heat a couple of tablespoons of olive oil in a skillet and brown the meatballs, in batches, for several minutes, turning them once or twice in the pan until golden.
- Transfer the meatballs to a baking sheet and bake for about 20 minutes, or until done through. The time will depend on the size of your meatballs, I like to use my cooking thermometer to check one; it should read about 160 degrees. They will continue to cook a bit after they're out.
- For the sauce mix up all the ingredients and thin with a little water if it seems too thick. This can be made ahead.
- Serve the meatballs with the sauce and a few pine nuts for garnish.
Equipments used:
Notes
- *Toast pine nuts in a skillet with a little olive oil over medium heat, stirring constantly until golden.
- This recipe was first published in 2012 and has been updated and rephotographed in 2024.
Nutrition Information
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Serving
1meatball
Calories
134kcal
(7%)
Carbohydrates
5g
(2%)
Protein
9g
(18%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
46mg
(15%)
Sodium
281mg
(12%)
Potassium
152mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
165IU
(3%)
Vitamin C
3mg
(3%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 22meatballs
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 1meatball | |
| Calories | 134kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 46mg | 15% |
| Sodium | 281mg | 12% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.6
396 reviews
Good
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