Lebanese Meatballs
User Reviews
3.6
Lebanese Meatballs
Description
Lebanese Meatballs feature a mixture of ground beef and lamb seasoned with aromatic spices including cumin, coriander, cinnamon, and allspice. Chopped onions and fresh herbs such as parsley and mint contribute moisture and flavor, while bread crumbs and eggs hold the mixture together. The meatballs are gently mixed to preserve tenderness, then portioned and browned in olive oil to develop a flavorful crust. Baking them at 350°F finishes cooking evenly without drying them out. The optional yogurt sauce, incorporating tahini, lemon juice, and garlic, adds a creamy, tangy contrast. Toasted pine nuts sprinkled atop provide texture and a subtle nutty taste.
The dish works well as an appetizer or part of a main meal paired with rice or flatbreads. The blend of spices and herbs delivers a warm, complex flavor typical of Lebanese cuisine, balancing richness from the meats and freshness from the garnishes.
Toast pine nuts in a skillet with a little olive oil over medium heat, stirring constantly until golden. Cooking the meatballs gently and avoiding overmixing helps keep them tender. Using a meat thermometer to confirm an internal temperature of about 160°F ensures safety without overcooking. The yogurt sauce can be served alongside for dipping or drizzling.
Ingredients
- 1 lb ground beef
- 1 lb lamb ground
- 2 large egg 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 onion finely chopped
- 1/2 cup parsley finely chopped
- 1/4 cup mint finely chopped
- 2 tsp cumin ground
- 2 tsp Coriander
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 2 tsp salt coarse
- 1 tsp black pepper fresh cracked
- 2 Tbsp olive oil for browning
Garnish
- pine nuts toasted
Yogurt Sauce, optional
- 1 cup yogurt
- 1/8 cup tahini
- lemon juice of half
- 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.
Notes
- Toast pine nuts in olive oil over medium heat, stirring frequently until golden brown for best flavor.
- Handle the meatball mixture gently and avoid overmixing to maintain tender meatballs.
- Use a cooking thermometer to check that meatballs reach an internal temperature of approximately 160°F for proper doneness.
- The optional yogurt-tahini sauce adds a creamy, tangy element that complements the meatballs well.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
3.6
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