Ingredients
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1 lb grass fed ground beef (or lamb)
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2 -3 garlic cloves, peeled and finely minced
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1 teaspoon salt (reduced from 2 teaspoons)
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1/2 teaspoon fresh ground black pepper
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1/2 cup fresh parsley, minced
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1/3 cup dried apricot, cut up into very small pieces
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1/3 cup raisins
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1/3 cup pine nuts, toasted
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1/4 cup plain yogurt
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Instructions
- Combine meatballs mixture in a large mixing bowl and stir *just* until combined.
- Cover and refrigerate until mixture is firm. (I do this first thing in the morning.).
- Preheat oven to 350 degrees.
- Form into 1 1/2" balls and place on a parchment-lined baking sheet.
- Bake about 20 minutes or until browned and no longer pink in the center.
- If desired, serve with plain yogurt that has been drained or tahini.
- Delicious served over quinoa accompanied by a fresh salad with seasonal ingredients or steamed veggies in the cooler months.
- Yield: 18-22 meatballs.