Middle Eastern Meatballs
2 pounds lean ground beef or ground lamb
½ white onion, very finely chopped
8 cloves garlic, peeled and chopped finely
3 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh mint leaves
2 tablespoons finely chopped fresh cilantro
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon ground coriander
¼ teaspoon ground cardamom
½ teaspoon celery seed
1 teaspoon dry mustard
1 teaspoon ground paprika
½ teaspoon ground cayenne pepper
½ teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground ginger
2 tablespoons tomato paste
1 large egg, beaten
½ cup bread crumbs
Preheat oven to 350 degrees Fahrenheit.
Mix the onion and garlic into the lamb (or beef) along with the fresh parsley, mint, cilantro and all the dry spices. Mix thoroughly.
Add tomato paste, beaten egg and bread crumbs to the meat and herb mixture. Mix thoroughly.
Form the mixture into 28 balls, or about 8 patties. Place on cookie sheet.
Bake in preheated oven for 30 minutes, or to desired texture and doneness.