Middle Eastern Meatballs

Clock Icon 55 minutes |
Servings: 18-20 meatballs |
Prep: 30 minutes |
Cook: 25 minutes

Ingredients

  • 1 lb. (0.5 kg) lean ground pork
  • ¾ cup (175 mL) grated Peak of the Market zucchini
  • ⅓ cup (75 mL) finely chopped Peak of the Market red onion
  • ¼ cup (50 mL) chopped fresh parsley
  • 2 cloves garlic, minced
  • ¼ cup (50 mL) fine unseasoned breadcrumbs
  • 1 tsp (5 mL) ground cumin
  • ½ tsp (2 mL) EACH ground coriander and ground cinnamon
  • ¼ tsp (1 mL) EACH ground allspice, chili powder, salt and ground black pepper
  • Cooking spray

Method

  1. Preheat oven to 400°F (200°C).
  2. In large bowl, gently combine all ingredients; do not over mix. Form mixture into 1 ½-inch balls.
  3. Line rimmed baking sheet with foil; spray lightly with cooking spray.
  4. Arrange meatballs on baking sheet, about 1-inch apart. Bake uncovered 10-12 minutes.
  5. Turn and bake 8-10 minutes more or until instant-read thermometer registers 160°F (70°C) .

Tips

For a complete meal, serve with a refreshing quinoa or bulgur salad or prepared couscous.

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