Middle Eastern Inspired Meatballs

This recipe makes approximately 4 dozen meatballs. We have a big family so I don’t always have a ton of leftovers from them (thankfully this is something my kids will eat!) BUT, if half the recipe will feed your family or you choose to double this recipe throwing these in the freezer for another night is a great idea! You can use these in spaghetti (the warmth is DELICIOUS), over the top of a quick stir fry of kale, sweet potatoes, and onion (and you know it…) garlic, or make a bowl out of them with a quick cucumber salad (also on the blog!), hummus, rice and spinach. They’re so versatile, FULL OF FLAVOR, and liked by…most! 

Ingredients needed: 2 lbs of ground pork (or beef). 1 small onion, diced. 8 cloves garlic, minced. 2 tbs worcestershire sauce, 2 eggs, 1 tbs tumeric, 1 tbs paprika, 1 tsp cinnamon, 1 tsp corriander, 1/2 tsp curry powder, 1 tsp salt, 1/2 tsp pepper.

Instructions: WITH YOUR HANDS (sorry, but it’s the best way to do this) mix all ingredients together until “the flavor” is evenly distributed. If you can let it sit for a little bit even better. Make into 2 inch balls and broil for 6-8 minutes on high until slightly charred on top.