INGREDIENTS

You just need a few simple ingredients to make these Greek style lamb meatballs.

1 pound Ground Lamb- Ground lamb is full of flavor but if you’re not a fan of lamb, you can easily substitute ground beef, ground turkey or ground chicken.

1/2 Red Onion, chopped- If you don’t have red onion, yellow onion will also work.

4-6 Garlic cloves- minced

1 Egg- The egg helps to bind the meatballs together.

1/4 cup Feta Cheese, crumbled- Do not skip feta cheese!

1/4 cup Breadcrumbs

Fresh Dill, chopped

1 tsp Oregano

Salt & black pepper

How to Make Greek Lamb Meatballs

Preheat the oven to 425°F and line a baking sheet with parchment paper. The paper helps with easy cleaning.

Add all of the ingredients to a medium bowl, and mix until fully combined, but be careful not to overwork the meat

Form the meat into golf ball sized balls. Place the meatballs two inches apart on the baking sheet. You should end up with roughly 20 lamb meatballs.

Bake for 15-20 minutes or until the lamb meatballs are browned and reach an internal temperature of 160°F.

If you want to cook on the stove: heat 2 tablespoons of olive oil over medium-high heat in a large skillet or cast iron. Add the meatballs and turn every couple of minutes until all sides are browned and meatballs are cooked through. It will take no more than 10 minutes for the meatballs to cook.

If you want to watch the video of me making the meatballs, check out the post on Instagram.

Before I even start, I’ll just say it! This isn’t authentic by any means! It is just an easy way to make koobideh at home.

Beef Koobideh is made from ground lamb or beef or mix of both. If you’ve ever gone to a Persian restaurant, then you have definitely seen this dish on the menu. It is typically inexpensive and a filling dish to order. It is served with rice, grilled tomatoes and peppers. Most importantly, you can’t forget sumac and bread.

Traditional way of making koobideh is on skewers and the hardest part is cooking them without falling off of the skewers. I personally have never attempted to cook them this way, because it is hard! Everyone has their own secret of making them without falling off of the skewers. If you have any secrets, let us know in the comment section.

If you’re brave enough, you can also barbecue these if you have a BBQ. They are barbecued on an open flame, no grill plate, or else it will stick and ruin the shape. Just make sure they don’t fall off of the skewer.

Ingredients

• 1 lb. 80/20 ground beef

• 1 onion, grated

• 2 tbsp ground kabob seasoning (you can find this at any Middle Eastern market)

Instructions

1. Add ground beef to a bowl, ground kabob seasoning, and grated onion (along with the onion juice).

2. Mix well and let it marinate for at least 30 minutes.

3. Add the beef mixture to baking pan. Flatten it and bake at 400 degrees F for 20-25 minutes.

4. Serve over basmati rice, add sumac and enjoy! I added barberry to the rice along with red onion. You can also add saffron to your rice!

If you’re bored of chicken, then you HAVE to try this Pomegranate Chicken with Barberry Rice (Zereshk Polo). I promise, you will love it! It’s simple, you only need few simple ingredients and you have yourself a delicious dinner.

Pomegranate molasses is popular in Middle Eastern recipes. It’s sour and tangy. I have been able to find pomegranate molasses at Middle Eastern grocery store and Italian grocery stores. Don’t mistaken pomegranate molasses with pomegranate concentrate.

Makes 2-3 servings | Prep Time: 10 minutes | Marinate Time: at least 2 hours | Cook Time: 45 minutes

Ingredients

Pomegranate Chicken

• Bone in chicken thigh or drumsticks

• 1/4 cup pomegranate molasses

• 2 tbsp olive oil

• 1-2 tbsp honey

• 6 garlic cloves

• 1 lemon

• 1/2 tsp salt

Barberry Rice

• 2 cups long grain basmati rice

• Barberry

• 2 tbsp butter for rice and 2 tbsp for barberry

• 1 tsp salt

Instructions

1. First you’ll start with marinating the chicken. Pad try the chicken with paper towels, season with salt, pomegranate molasses, olive oil, and honey. Add garlic cloves, cover marinate for at least 2 hours or overnight.

2. Preheat oven to 400 degrees F. While oven is preheating, remove chicken from refrigerator and allow it to come to room temperature, about 15 minutes.

3. Add lemon slices, drizzle olive oil, cover with foil and roast at 400 for 40-45 minutes. At round 35 minutes, remove the foil and continue roasting. The internal temperature of the chicken should come to 165 °F.

4. To make the barberry, rinse the barberry first then add 2 tbsp butter to small saucepan, add barberry and cook for 2-3 minutes. You can add 1 tsp of sugar, but that’s optional!

5. Serve the chicken over cooked basmati rice, topped with barberry and enjoy!

I know Christmas is over, but there is no rule on when you can make cinnamon rolls!

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