Mediterranean-ish Meatball Bowls

Written By Bailey Brennan

Here’s a recipe we’ve been making on repeat lately. It’s really easy, uses a bunch of things we have coming out of the garden right now, and is one of those meals where the leftovers are better the next day.

The meatballs are warmly spiced with cumin, coriander and oregano, with a big handful of fresh herbs mixed in. Then we pile everything over rice with cucumbers, tomatoes, feta and a generous drizzle of Farm Sauce.

This isn't a particularly fussy recipe. Use beef or lamb. Use mint, basil or both. Add more vegetables if you have them. And definitely don’t skimp on the sauce.

Mediterranean-ish Meatballs

Ingredients

  • 2 lbs ground beef (lamb would also be delicious)

  • 1 egg

  • 1/2 cup breadcrumbs

  • 3 garlic cloves, minced

  • 2 tsp salt

  • 1 tsp black pepper

  • 2 tsp dried oregano

  • 1 tsp cumin

  • 1/2 tsp coriander

  • 1 cup chopped fresh basil and/or mint

To make them:

Heat the oven to 425°F.

Put everything in a large bowl and mix until just combined. Shape into meatballs a couple inches in diameter and arrange on a sheet pan.

Bake for about 15 minutes, or until the centers reach 150°F. Turn on the broiler and cook for another few minutes, just until the outsides get browned and a little crispy.

Make it a bowl

Serve the meatballs over rice with:

  • Chopped cucumber

  • Chopped fresh tomatoes

  • Crumbled feta

  • Plenty of Farm Sauce, made with extra mint and basil

That's it.

You get the warm, crispy, herby meatballs; cool tomatoes and cucumbers; salty feta; and creamy, tangy Farm Sauce over rice to catch all of it.

It's especially good this time of year, when the tomatoes, cucumbers and basil are all abundant and dinner can basically be: put everything the garden is giving you into a bowl and call it a meal.

Which, around here, is usually a pretty good strategy.

Bailey Brennan
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