Also known as Kefta Kebobs. Makes 2 dozen meatballs
- 2 pounds ground beef or lamb (grass-fed is preferable)
- 1 onion, diced very fine
- 2 tablespoons dried parsley
- 1/2 tablespoon dried mint
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Mix all ingredients together well. Form into 2 dozen 1-1/2 inch balls or football shapes. Brown all sides and cook thoroughly in a frying pan. Or, bake in the oven for about 30 minutes at 375 degrees. Eat as is, in a pocket bread sandwich, or incorporate into sauce.
A sauce Idea:
Put all meatballs in a 4 to 6 quart stockpot. Add:
- 1 28-ounce can diced tomatoes
- 1/2 tablespoon dried mint
- 1 tablespoon dried parsley
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Let simmer for 10 to 20 minutes. Serve over warm brown rice.
© Copyright 2006 by Wardeh Harmon
My friend Lori served the meatballs over noodles and said her family enjoyed it. Thanks for giving it a try, Lori!
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Wow – my girls just love you Miss Wardeh with all your scrumptious recipes.
Thank you for posting yet another delicous-looking one!
These were a BIG hit in our house! And like Wardeh said, we served them over whole wheat linguine noodles…YUMMM! They served 6 of us for dinner, and 5 of us for lunch the following day (I cooked up 2 pounds of ww linguine).
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We had these tonight and they were very good. The problem was, I over cooked them, so they were a little dry. I’ll do better the next time we have them.
Hubby said they had a nice flavor. 
Thanks Wardeh!!
Wardeh,
Your recipe inspired to make lamb meatballs tonight, only I used fresh parsley and rosemary. Turned out great.
Had some lamb grease left. Do you know if it’s good to use-like you would beef tallow or seasoning like bacon grease?
Thanks for all you do. Love your e-courses and web site.
Pearl
OOOH…I love mint. I’m going to have to try these with some goat meat.