Prep 15 mins
Cook 20 mins
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.)
- 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
- 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.
Loved these exotic meatballs! Great and unusual combination of flavors and textures. I especially loved the pine nuts in this. Served with your Za'atar Bread Rolls (Manaiesh Bi Za'atar) and it was a very nice pairing. Thanks for sharing a great recipe! Made for the Best of 2011 event, recommended by flower7
Made this with lamb and added fresh coriander and served with a mint yoghurt sauce absoloutely delicious
These are excellent! And my apartment smells amazing. I've also never mixed ground meat with fruit but the combo was super! I used lamb rather than beef and Greek yogurt. Served with rice (Greek Lemon Pilaf) and a bit more Greek yogurt. Thanks so much for the recipe CG!