Ingredients
Equipment
Method
Make the Meatballs
- Preheat your oven to 400°F (200°C) and position a rack in the center. Line two large sheet pans with parchment paper for easy cleanup.
- Grate the medium yellow onion on the large holes of a box grater. Place the grated onion in a clean kitchen towel or a fine-mesh sieve and squeeze out as much liquid as you can over the sink. This step concentrates the onion's flavor and prevents the mixture from becoming too wet.
- In a large bowl, add the ground beef, the drained grated onion, minced garlic, eggs, parsley, and panko breadcrumbs. Sprinkle in the ground cumin, dried oregano, ground cinnamon, kosher salt, and black pepper. Finally, add the crumbled feta cheese and toasted pine nuts. Using your hands, gently mix all the ingredients until they are just combined, being careful not to overmix.
- To ensure even cooking, use a medium cookie scoop (about 2 tablespoons) to portion the meatballs. Lightly wet your hands with water to prevent sticking, and roll each portion into a smooth, golf ball-sized ball. Place the meatballs in a single layer on the prepared sheet pans, leaving a little space between each one.
- Place the sheet pans in the preheated oven. Bake for about 20 minutes, rotating the pans halfway through for even browning. The meatballs are done when golden brown and a meat thermometer registers an internal temperature of 160°F (71°C).
To Serve
- Remove the meatballs from the oven. Garnish with a sprinkle of fresh flat-leaf parsley and serve them warm with a generous side of Tzatziki Sauce for dipping.
Easy Homemade Tzatziki Sauce
- Simply combine the Greek yogurt, grated and squeezed cucumber, lemon juice, minced garlic, and fresh dill in a small bowl.
- Stir until everything is well mixed. Season with a pinch of kosher salt to taste.
- Let it sit in the fridge for at least 15 minutes for the flavors to meld.
Nutrition
Notes
Ground Meat: While 90/10 ground beef is preferred for its balance of flavor and juiciness, ground lamb offers a richer, more traditional alternative. If using leaner meats like ground turkey or chicken, add a tablespoon of olive oil to the mixture to maintain moisture.
The Spices: Don't be concerned about the cinnamon; a small amount is classic in savory Mediterranean dishes, adding warmth and complexity without making the meatballs taste sweet.
Panko Breadcrumbs: For a gluten-free version, simply substitute with gluten-free panko breadcrumbs.
Onion Prep: Grating the yellow onion and squeezing out excess liquid is a crucial step. This technique concentrates flavor and prevents the meatball mixture from becoming too wet and falling apart.
Pro Tips: Use a cookie scoop for uniform size to ensure even cooking. Always grate the onion and squeeze out all liquid for better texture. Do not overmix the meat mixture, combine gently for tender meatballs. Wet your hands before rolling to prevent sticking. Always toast pine nuts beforehand to deepen their nutty flavor.
Common Mistakes to Avoid: Overmixing leads to tough meatballs. Using ground beef with higher than 90/10 fat can result in greasy meatballs. Meatballs may fall apart if onion liquid isn't squeezed or binder ratio is off. Uneven cooking occurs if meatballs are not uniformly sized.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.