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Main Dish
6
10 minutes
15 minutes
Olivelle
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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4 Cloves Garlic, minced
4 Tbsp Cilantro or Parsley
1 Small Yellow Onion, minced
3 Eggs
2 lbs Ground Pork, Beef, or Chicken
1 1/4 Cups Panko Bread Crumbs
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.
Serve with Greek Party Dip or Roasted Red Pepper Pesto.
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