Ingredients
Meatball Mixture
- 1 lb ground beef (90/10)
- 1 lb ground lamb
- 1 small red onion, quartered
- 3 cloves garlic, peeled
- ½ cup fresh herbs (dill, mint, parsley; remove mint stems, soft stems can remain)
- 1 large egg
- ¼ cup feta cheese
- 2 tsp fresh lemon zest
- 1 tsp kosher salt
- ½ tsp Aleppo pepper
For Cooking
- 2 Tbsp olive oil
Instructions
- Chop aromatics: Place the quartered red onion, garlic cloves, and fresh herbs in the bowl of a food processor fitted with a blade attachment. Pulse until very finely chopped, scraping down the sides as needed to ensure uniform texture.
- Make the meatball mixture: In a large mixing bowl, combine the ground beef, ground lamb, the finely chopped onion mixture, egg, feta cheese, lemon zest, kosher salt, and Aleppo pepper. Mix thoroughly by hand, being careful not to overwork the meat. Stop mixing as soon as all ingredients are combined.
- Portion the meatballs: Use a 2-tablespoon cookie scoop to portion out equal-sized meatballs onto a rimmed baking sheet. With your hands, gently roll each portion into uniform balls to ensure even cooking.
- Cook the meatballs: Heat olive oil in a large skillet over medium to medium-high heat. When the oil is hot, add the meatballs in batches to avoid overcrowding. Pan-fry the meatballs, turning them to brown on all sides, about 2 minutes per side. Continue cooking until they reach an internal temperature of 155-160°F (68-71°C) indicating they are done. Serve immediately with your choice of pasta, potatoes, or rice.
Notes
- Use disposable kitchen gloves to mix the meatball mixture comfortably and hygienically.
- Do not overwork the meat mixture to keep meatballs tender.
- Cooking in batches prevents steaming and helps achieve a golden brown crust.
- Check internal temperature with a meat thermometer for perfect doneness and food safety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
