Recipe by COOKGIRl
Local recipe-switched from pan fried to baked. Interesting that the recipe does not call for any onions but if you want to add say, 1/3-1/2 cup finely minced yellow onion that would be okay with me! (I didn't add onion.)
Top Review by loof
Loved these exotic meatballs! Great and unusual combination of flavors and textures. I especially loved the pine nuts in this. Served with your recipe #142472 and it was a very nice pairing. Thanks for sharing a great recipe! Made for the Best of 2011 event, recommended by flower7
- 1 lb grass fed ground beef (or lamb)
- 2 -3 garlic cloves, peeled and finely minced
- 1 teaspoon salt (reduced from 2 teaspoons)
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 cup fresh parsley, minced
- 1⁄3 cup dried apricot, cut up into very small pieces
- 1⁄3 cup raisins
- 1⁄3 cup pine nuts, toasted
- 1⁄4 cup plain yogurt
- plain yogurt or tahini
Directions See How It's Made
- Combine meatballs mixture in a large mixing bowl and stir *just* until combined.
- Cover and refrigerate until mixture is firm. (I do this first thing in the morning.).
- Preheat oven to 350 degrees.
- Form into 1 1/2" balls and place on a parchment-lined baking sheet.
- Bake about 20 minutes or until browned and no longer pink in the center.
- If desired, serve with plain yogurt that has been drained or tahini.
- Delicious served over quinoa accompanied by a fresh salad with seasonal ingredients or steamed veggies in the cooler months.
- Yield: 18-22 meatballs.