Mediterranean Meatballs


  • 1.5-2 lbs. of ground lamb, goat or beef (it's good from all three, or a mix or them)
  • 1 large (and I mean LARGE) yellow onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 T fresh parsley, finely chopped
  • 2 T fresh cilantro, finely chopped
  • 2 T fresh mint, finely chopped
  • ½ t hot paprika
  • 1 t sweet paprika
  • 1 t red pepper flake
  • 1/4 t ground cinnamon
  • 1 t ground cumin
  • ½ t ground ginger
  • 1 t sea salt
  • 1 t freshly ground black pepper


Mix all ingredients in large mixing bowl with your hands. Mix long, until it is uniform. Cover the bowl with plasticwrap, and place in refrigerator for at least an hour, for longer if you can: overnight produces excellent results.

Pour 2 tbsp olive oil into heavy skillet, heat over medium high heat until hot. Form either finger-size kebobs or little meatballs (about 1-1.5 inches diameter) and fry in oil for about 5 minutes each side, turning & checking after the first 5 minutes.


Preparation time: up to 24 hours
Cooking time: 20 minutes