coarse fresh breadcrumbs
garlic cloves, minced
chopped fresh flat-leaf parsley, plus more for garnish
chopped fresh mint, plus more for garnish
grated lemon zest, plus more for garnish
freshly ground black pepper
These tasty little meatballs are so flavorful, they can stand alone—or you can drench them in marinara, or serve them with pita, salad, and hummus or yogurt (on a plate or all stuffed into the pita). And they’re baked, which is a lot easier and less messy than frying batches of meatballs.
- Combine the breadcrumbs and milk in a small bowl and set aside. Line a baking sheet with parchment or foil (for easy cleanup). Preheat the oven to 450°F.
- In a large bowl, combine the next 9 ingredients (egg through salt). Add the ground chuck and the breadcrumb mixture and combine thoroughly with your hands.
- Roll the meat mixture into 20 meatballs, and place them on the prepared baking sheet. Bake until browned, about 15 to 18 minutes. Sprinkle with more chopped parsley, mint, and lemon zest, and serve.
Recipe by Tara Tuckwiller