Imported from the web
Berbere Meatballs
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.
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Ingredients
- 1 lb ground beef
- 0.5 cup white onion (finely diced)
- 5 garlic cloves (minced)
- 0.5 cup panko bread crumbs
- 0.33 cup milk
- 0.25 cup cilantro leaves (finely chopped)
- 2 large eggs
- 2 tbsp olive oil
- 3 tbsp grated Parmesan
- 1 tbsp berbere spice mix
- 1 tsp fine sea salt
Steps
- 1
Heat the oven to 400°F and line a sheet pan with parchment paper.
- 2
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.
- 3
Shape the mixture into 24 meatballs and arrange them on the prepared sheet pan.
- 4
Once the oven has preheated, bake the meatballs for 10 minutes.
- 5
Flip the meatballs and continue baking for another 5 minutes, until they are cooked through and browned on both sides (15 minutes total).
- 6
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 per serving
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