Berbere Meatballs
Ifrah F. Ahmed published this recipe on nl.nytimes.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Johan Pordon on SeeMeCook
These meatballs, enhanced with both Parmesan and berbere seasoning, the fenugreek-and-chile-laced spice mix at the heart of Ethiopian and Eritrean cuisines, are neither Italian nor Ethiopian, but indisputably delicious. The addition of fresh cilantro offers a unique taste that pairs well with the heat of the berbere and the umami of the Parmesan.
- Time
- 25 minutes
- Equipment
- Oven
- Good for
- Lunch, dinner, or snacks
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 80 g
- 15 g
- 30 g
- 80 g
- 4 g
- 100 g
- 25 g
- 15 g
- 6 g
- 6 g
Weights are estimates. Together, the ingredients weigh about 820 g before cooking, which is about 205 g per serving.
Steps
Heat the oven to 400°F (200 °C) and line a sheet pan with parchment paper.
In a large bowl, combine the ground beef, diced white onion, minced garlic, panko bread crumbs, milk, chopped cilantro, eggs, olive oil, grated Parmesan, berbere spice mix, and sea salt.
Shape the mixture into 24 meatballs and arrange them on the prepared sheet pan.
Once the oven has preheated, bake the meatballs for 10 minutes.
Flip the meatballs and continue baking for another 5 minutes, until they are cooked through and browned on both sides (15 minutes total).
Serve with rice or salad, or in flatbread as a wrap.
Notes
Freezing instructions: Meatballs can be frozen raw and kept in the freezer for several months. If cooking from frozen, bake at 400°F for about 20 minutes until cooked through. Berbere is a versatile spice mix rich with cinnamon, fenugreek, coriander, and chile.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 453
- Protein
- 37 g
- Carbs
- 11 g
- Fat
- 30 g
- Fiber
- 1 g
Where the calories come from
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