Mediterranean Beef Meatballs with Farofa + Greek Yogurt
Tender Mediterranean-spiced beef meatballs made with Greek yogurt and farofa to keep lean 93/7 ground beef moist. Serves about 20-22 medium meatballs, best served with hummus, Greek salad, and warm pita.
Ingredients
Binder
Finishing
Cooking
Instructions
- 1
In a large bowl, combine onion, garlic, egg, farofa, Greek yogurt, olive oil, herbs, spices, and lemon zest, mixing thoroughly and letting sit for about 5 minutes to allow the farofa to hydrate.
- 2
Add the ground beef and gently mix everything together with your hands until the mixture is reasonably uniform, being careful not to overwork the lean beef.
- 3
Form the mixture into approximately 1½-inch golf-ball-sized meatballs, aiming for about 20–22 total, rolling gently without packing them tightly.
- 4
Refrigerate the meatballs for 15–30 minutes if convenient before cooking.
- 5
Heat a large oven-safe skillet over medium-high heat, add about 1 tbsp olive oil, and once hot, add the meatballs without crowding the pan (working in batches if necessary).
- 6
Brown the meatballs for approximately 5–6 minutes, turning every minute or two to develop a dark crust on several sides.
- 7
Transfer the meatballs to a 400°F oven and cook for approximately 5–8 minutes, pulling them once the centers reach 158–160°F (they will carry over slightly while resting).
- 8
Let the meatballs rest for about 3–5 minutes.
- 9
Right before serving, squeeze fresh lemon juice over the meatballs, sprinkle with chopped parsley or mint, add sumac if available, and optionally drizzle with good olive oil.