These meatballs are the perfect addition to your next appetizer party or pasta dish! They’re filled with fresh herbs, simple pantry seasonings, and come together effortlessly!
ingredients
- 1.5 lb extra lean ground beef
- 2 shallots, peeled and finely chopped
- ½ cup fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 teaspoons dijon mustard
- 2 cloves garlic, peeled and minced
- 1 egg
- ¼ teaspoon ground black pepper
- ¼ teaspoon Himalayan pink salt (optional)
- 1 tablespoon olive oil (for cooking)
(Optional) Avocado Tzatziki Crema:
- 2 large avocados, remove pit and skin
- ¼ cup cilantro, roughly chopped
- ½ cup Greek plain yogurt
- 1 large lime, juiced
- 2 garlic cloves, peeled
- ½ teaspoon Himalayan pink salt (optional)
directions
- Place all the meatball ingredients into a large mixing bowl. Mix thoroughly with your hands or a spatula.
- Using an ice-cream-scoop size of the mixture, with a light amount of olive oil on your hands, squeeze together and form into a meatball shape. Continue until all the meatballs are prepared.
- Using a stove-top frying pan and a tablespoon of olive oil, cook meatballs on each side for 7-8 minutes each on medium heat or until fully cooked. If you’d rather use the oven, bake at 350 degrees for 15-20 minutes until fully cooked.
directions (optional)
- Thoroughly rinse and dry all produce.
- Add all ingredients into a food processor and blend until smooth, thick, and creamy. Use a spatula to scrape down the sides if necessary to finish blending.
- If using crema, serve with the meatballs as a dip.
