Lebanese-Style Spiced Meatballs
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.)
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READY IN: 35mins
YIELD: 18-22 meatballs
UNITS: US
INGREDIENTS
Nutrition- 1
- 2 -3
- 1
- 1⁄2teaspoon fresh ground black pepper
- 1⁄2
- 1⁄3cup dried apricot, cut up into very small pieces
- 1⁄3cup raisins
- 1⁄3
- 1⁄4cup plain yogurt
Garnish
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DIRECTIONS
- 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.
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