Lunch: Greek Meatballs

These baked meatballs are prepared with a combination of beef and lamb, a touch of mint, and some feta cheese. Offer some Tzatziki, alongside, if you like.

Ingredients

1 lb. ground beef chuck
1 lb. lean ground lamb
1 c. fresh bread crumbs
2 large eggs
4 oz. feta cheese
3 bunch green onions
1/4 c. chopped fresh flat-leaf parsley
2 clove garlic
1 tbsp. dried mint
2 tbsp. olive oil
2 tsp. vegetable oil
1 tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 c. chopped fresh cilantro

Instructions

Preheat oven to 425 degree F. In large bowl, combine ground beef, ground lamb, bread crumbs, eggs, feta, green onions, parsley, garlic, mint, oil, vinegar, salt, and pepper just until well blended but not overmixed.
Shape mixture into scant 1/4-cup meatballs, handling meat as little as possible. Place 1 inch apart in two jelly-roll pans. Bake until cooked through, 20 to 25 minutes. Makes 8 main-dish servings. Nutritional information is based on one serving.

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