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), stems removed if woody

1 large egg

¼ cup feta cheese

2 tsp fresh lemon zest

1 tsp kosher salt

½ tsp Aleppo pepper

2 Tbsp olive oil

Cook Mode Prevent your screen from going dark

Add onion, garlic, and herbs to a food processor and pulse until finely chopped.
In a large bowl, combine ground beef, ground lamb, herb mixture, egg, feta, lemon zest, salt, and Aleppo pepper.
Mix gently with hands until just combined, without overworking.
Shape into 1½-inch meatballs (about 20–24 total).
Heat olive oil in a large skillet over medium heat.
Cook meatballs in batches, 8–10 minutes, turning occasionally until browned and cooked through.
Transfer to a paper towel–lined plate to drain excess oil before serving.

Can substitute all beef or all lamb if preferred.

Optional spices: add cumin or coriander for earthy flavor.

For a lighter method, bake at 400°F (200°C) for 20–25 minutes instead of pan-frying.

Freeze cooked or raw meatballs for later use.

Pairs well with tzatziki, hummus, pita, rice, or salad.