Who doesn’t love delicious balls of savory meat, especially when they are seasoned to Mediterranean perfection? These meatballs are amazing as an appetizer, atop pasta or polenta, or between a baguette as a sandwich. Easily make these gluten free by substituting ground almonds for the panko. Pairs perfectly with our Roasted Red Pepper Pesto.
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Preheat the oven to 375 degrees F.
Add the rub, garlic, cilantro, onion, eggs, and salt to a food processor and puree.
In a large bowl, combine the puree and meat. Gently fold in the Panko.
Make into meatballs and place on a lined sheet pan. Bake for 10-15 minutes, turning every 5 minutes.
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