Ingredients
- 2 Lbs Ground Beef (80/20)
- 1 Large Onion
- 4 Garlic Cloves
- 1/2 Cup Parsley (about 1/4 of a bunch)
- 1/4 Cup Fresh Mint
- 2 Tbs Dried Oregano
- 1 Tbs Dill – finely chopped
- 1 Tbs White Wine Vinegar
- 2 Tsp Dried Rosemary
- 2 Tsp Salt
- 2 Tsp Ground Black Pepper
- 2 Eggs
- 1 Cup Breadcrumbs
- 1 Tsp Ground Cumin
- Tzatziki
- Greek “Pico de Gallo”
Directions
- In a food processor pulse together the: onion, garlic, parsley, mint, and rosemary. Pulse until finely chopped.
- In a large bowl, add the meat and the onion mixture. Continue to add the remaining ingredients.
- Combine all of the ingredients and mix well until all of the ingredients have been mixed thoroughly.
- Cover the bowl and let meatball mix sit in the refrigerator for 30 minutes.
- Pre-heat your oven to Broil-Hi and move your rack to the highest level. Place parchment paper on a baking pan and spray with cooking spray.
- Remove the bowl from the refrigerator and using a spoon, place about 2 ounces of the mixture into your hands and roll them into a ball. This mixture will make around 40-50 meatballs depending on size.
- Place the meatballs on the baking pan. You will need two pans. Once the meatballs have been rolled and placed on the pan, spray the tops of the meatballs with the cooking spray.
- Cook the meatballs, one pan at a time, centered on the highest rack. Total time will be between 12-15 minutes, depending on your oven. I suggest taking one out around the 12 minute mark to give it a nice taste test!
- Place the meatballs in a pita, on rice, or by themselves and cover them with the tzatziki and Greek “Pico de Gallo”.
