Minced blend of beef and pork seasoned with fresh green onions, garlic, mint and spiced with za’atar, cumin, coriander and oregano
FEATURED STANDOUTS
Pork & Beef
Pork and beef make an excellent combination for meatballs. The pork is sweeter and leaner so it makes for a lighter meatball. The beef is beefier and makes the meatball more tender and juicy. The combination creates a meatball that is light and tender.
Goat horn Peppers
Goat horn peppers are a sweet and spicy red pepper. They add a little sweet heat to the meatballs so use them sparingly. Alternative peppers include calabrian chilis if you like a little more heat or sweet red peppers if you want to remove the heat and focus on the sweet completely.
Fresh Greens
Fresh greens are an easy way to pack a lot of freshness into your meatball. This recipe features mint, green onions, cilantro and garlic to be blended together and mixed directly into the meatballs. This fine minced paste explodes with flavor once cooked into the meat.
Spice
Za’atar, cumin, or crushed red pepper, garlic and coriander are featured in this recipe. All the spices play off one another. Za’atar features a savory blend of oregano thyme, marjoram, sesame seeds and a hint of citrus.
TIPS & TRICKS FOR THE BEST Za’atar Spiced Meatballs
mincing the veggies
the best way to break down these vegetables is to puree them in the blender or food processor. Blending them makes sure each bites has allot of that herbaceous flavor. Finely mincing the vegetables also works if the a food processor isn’t available.
preparing the meatballs
When preparing the meatballs select your ideal fat to meat ratio. Blend the fresh herbs to make sure it’s incorporated entirely into the meat. Season the meat generously on the inside, Make sure salt is lightly incorporated on the inside to help boost the added flavor. but don’t season too much where you cant add salt to the outside of the meatball to help it form a nice golden crust.
roasting
roast the meatballs to make large batch cooking easier and more consistent. for crispy browned meatballs make sure the meatballs are placed into a preheated oven. keep the meatballs spaced so that they can get all around browning and make sure that you salt the outside to help achieve a deeper brown.
serving:
serve the meatballs hot or warm, they make an excellent addition on a pita sandwich or wrap. serve over olive tapenade or hummus so added flavor.
SIMILAR INGREDIENTS TO
GRILLED RIBEYE & ALLEPO & SHALLOT CHIMICHURRI
GARLIC BEEF TIPS & ONIONS
CAST IRON RIBEYE + BLUE CHEESE BUTTER
ENJOY THIS RECIPE WITH
AVOCADO WASABI PASTA SALAD
SUPREME SALAD
SPRING SALAD + CARROT & SAFFLOWER VINAIGRETTE
INGREDIENTS
- 1lb Pork, ground
- 1.5lb Beef, ground
- 2Tb Olive Oil
- 3 Green Onions
- 6 Garlic Cloves
- 1/4c Pickled Goathorn Peppers, or sweet peppers
- 4 Mint sprigs
- 2Tb Cilantro, fresh
- 2tsp Zaatar
- 1tsp Crushed Red Pepper Flakes
- 1/2tsp Cumin
- 1/2tsp Coriander
- 1tsp Garlic Powder
- 2tsp Salt
INSTRUCTIONS
- Combine green onions, olive oil, peppers, garlic, mint and cilantro in the food processor.
- Blend till the green onions are finely broken down.
- Season the meat with the crushed red peppers, cumin, crushed red pepper flakes, coriander, garlic, and salt.
- Work the seasoning and blended herbs thoroughly into the meat. Portion the meatballs into two ounce balls.
- Lightly coat a baking sheet with olive oil, place the meatballs onto the baking sheet ang lightly season with a sprinkle of salt and pepper.
- Roast at 365F for 25-30 minutes.
- Serve over tapenade, with hummus or on a sandwich!
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