These Lebanese meatballs made of beef or lamb are usually formed around skewers and grilled, but for weeknight ease we’re forming them into oblong patties and pan frying them. If you own a grill you can totes grill them for 4-6 minutes per side and they’ll be just as delicious! You can see the prep video here.
If you want to make the sauce in the picture I literally just stuck 2 heads worth of garlic cloves into a food processor with 1/2 a tsp of salt, a squeeze of lemon juice, and 2 Tbsp of olive oil. I blended it up until it was smooth and drizzled over. Was it note worthy? Not really lol, but it was satisfying!
- 1 lb ground beef or lamb
- ¼ yellow onion (finely chopped)
- 1 head garlic cloves (finely chopped)
- 2 tsp ground cumin
- 1 Tbsp ground coriander
- ¼ tsp ground cinnamon
- ¼ tsp ground clove
- ¼ tsp ground allspice
- 1 tsp Allepo pepper (can sub ½ tsp cayenne pepper or equal parts ground ancho pepper. )
- 1 Tbsp dried parsley
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 Tbsp avocado oil (or high heat oil of your choice. )
- The Night Before Dinner:
- Combine all ingredients into a large bowl and mix well to combine.
- Form into 8 oval shaped patties about ½ inch thick.
- Place the patties on a plate or baking tray and allow to rest overnight or at least one hour minimum.
- When Ready To Cook:
- Warm a pan over medium-high heat and when warm add you oil.
- Add the patties to the pan and cook for 4-6 minutes per side or until the outside is nicely crusted and the meat is cooked.
- Remove from the pan and serve hot. Enjoy drizzled with the sauce in the description if you're a garlic fiend like me!
Did you make this recipe? I'd love to see it!@FlavorSlut #FlavorSlut @flavorslutofficial #FlavorSlut http://facebook.com/flavorslut