Mint and Parsley Meatballs


1/2 pound ground beef
1/4 pound ground lamb
1 teaspoon fresh oregano, chopped
1 teaspoon fresh rosemary, chopped
1 tablespoon soy sauce
2 cloves garlic, minced
1/2 small red onion, diced
1/8 cup fresh mint leaves, chopped
Zest of 1 lemon
1/4 teaspoon kosher salt
1/2 bunch fresh parsley, minced
Olive oil


Place the chopped parsley into a flat dish or on a plate. Set aside.
Combine all of the ingredients, except the parsley. Use your hands to incorporate until just combined, but try not to over mix. Shape into sixteen 1″ balls.
Drizzle a bit of olive oil into a wide, shallow pan. When hot, add the meatballs and cook 1-3 minutes per side, or until browned. Remove the meatballs from the pan and carefully roll in the plate of parsley until covered.


This is no rack of lamb, but there’s lamb hidden inside those little meatballs. Ground beef and lamb mixed with a handful of fresh herbs, then rolled in even more fresh herbs. Oh, and the lemon zest nestled inside each round adds to the brightness that wakes up each bite. Over a bed of spinach with a little feta tzatziki on the side, and it’s a nice week night meal.




Friday, March 5, 2010 - 8:02pm


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