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Mediterranean Meatballs

5 from 1 vote
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Ingredients
  

  • 1 lb ground beef
  • 1 lb ground lamb or pork
  • 2 tbsp garlic cloves minced
  • 1/2 tsp salt
  • 2.5 tsp oregano dried
  • 1/2 cup fresh parsley minced
  • 1 cup red onion minced
  • 1/4 cup arrowroot powder

Instructions
 

  • Heat oven to 400° F
  • Place all ingredients into a bowl and using your hands, mix until fully incorporated
  • Form the mixture into approximately 25 golf ball sized meatballs
  • Place two oven safe skillets on the stove and turn the heat to high
  • Add one tablespoon of cooking oil (I've used both olive oil and duck fat) to each pan to melt. Pan is ready when you add a drop of water to it and it quickly sizzles
  • Carefully place 12 meatballs in each skillet to brown, approximately 2 minutes/side
  • Remove the skillets from the stove and place them in the oven uncovered on the middle rack for 15 minutes or until their internal temperature reads 155-165° F (cooking time will vary by oven)
  • Remove from oven, let cool, and serve on a bed of romaine lettuce with tziki sauce (see notes)

Notes

If you want this process to go faster, skip browning the meatballs and simply bake them in the oven for 25-30 minutes. Personally, I wouldn't skip the browning because they become slightly crispy and more delicious! 
Pair these with my 5 Ingredient AIP Tzatziki Sauce.