Mediterranean Meatballs, Hummus & Pickled Radishes Lunch
Servings: 4
Ingredients
For the Meatballs:
- 1 pound ground beef
- 4 garlic cloves minced
- 1/2 yellow onion finely chopped
- 1/2 cup panko breadcrumbs
- 1 large egg beaten
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- Olive oil for cooking
Options for Serving:
- Pickled radishes or pickled vegetables of choice, recipe below
- Hummus
- Cooked rice
- Lemon wedges
- Chopped parsley
- Roasted sweet potatoes
- Arugula side salad
For the Pickled Radishes:
- Radishes thinly sliced
- 1 part white vinegar to 1 part water or up the vinegar for more salty punch!
- Generous pinch of salt
- Generous spoonful of sugar
- Pink peppercorns
- Bay leaf or star anise
- Fennel seeds and/or coriander
Instructions
To Make the Meatballs:
- Preheat oven to 400F. Line a small baking pan with parchment paper and drizzle generously with olive oil. Set aside.
- In a large bowl, combine all meatball ingredients and mix just until combined. Shape into 10 to 12 medium-sized meatballs, about 3 to 4 tablespoons meat mixture per meatballs. Place on the prepared pan.
- Drizzle once more generously with olive oil.
- Bake on the middle rack for 18 to 20 minutes, until browned on top and internal temp reaches 165F. The larger the meatballs, the closer to 20 minutes it'll be.
To Make the Pickled Radishes:
- Add the thinly sliced radishes (or vegetable of choice) into a wide mouth glass jar. Add the aromatics (salt, sugar, pink peppercorns, fennel seeds, coriander, bay leaf and/or star anise). Cover half with white vinegar (or up to two-thirds for a more salty punch!) then the remainder with water. Cover tightly with the jar lid and place in the fridge for at least 2 hours (best overnight).
- If you want to quick pickle, add the vinegar and water to a small saucepan. Heat up until hot, then pour over the vegetables. Let sit at room temperature for 15 to 20 minutes. The fridge will provide the classic pickled "crunch" so place in there once the liquids have reached room temp.
To Serve:
- Enjoy the meatballs while warm over your pick of either hummus, rice, or sweet potatoes with the pickled radishes, chopped parsley, and lemon wedges.
