Middle Eastern Meatballs

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Our end-of-the-week recipe comes from Dana Jacobi, author of several cookbooks, including 12 Best Foods Cookbook, The Joy of Soy and The Best of Clay Pot Cooking. She also creates recipes for the American Institute for Cancer Research.


Because you’re dedicated to organic living, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavor, while minimizing your risk of exposure to pesticides, chemicals and preservatives.

Middle Eastern Meatballs

Makes 4 servings

    1 cup low-fat plain yogurt

    1–2 teaspoons finely chopped garlic

    1 teaspoon crushed dried mint

    Salt to taste

    3/4 lb. 93% lean ground beef

    1/2 cup cooked brown rice

    1/3 cup finely chopped onion

    1/4 cup packed cilantro, chopped

    1/4 cup packed flat-leaf parsley, chopped

    1/2 teaspoon ground cinnamon

    1/4 teaspoon ground cumin

    1/8 teaspoon red pepper flakes

    1/8 teaspoon ground black pepper

    1/2 teaspoon salt
  1. In a small bowl, whisk together the yogurt, garlic and mint. Season to taste with salt.
  2. Set the broiler rack 5 inches from the heat. Preheat the boiler.
  3. In a mixing bowl, combine the meat, rice, onion, cilantro, parsley, cinnamon, cumin, red and black peppers, plus 1/2 teaspoon salt, stirring the mixture with a fork until it is well blended. With your hands, form the mixture into 1½-inch meatballs. As you make them, place the meatballs on a baking sheet that fits under the broiler.
  4. Broil the meatballs until they are well browned on top, 4 to 5 minutes. Using tongs, turn and cook until the meatballs are browned outside and no longer pink in the center, 3 to 4 minutes. Transfer them to a serving plate and serve warm, passing the yogurt sauce in a bowl.

Per serving: 171 calories, 4 g total fat (2 g saturated fat), 12 g carbohydrate, 21 g protein, less than 1 g dietary fiber, 391 mg sodium

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