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Mom’s Meatball Recipe with Parsley and Onion Salad

Mom’s Meatball Recipe with Parsley and Onion Salad

This meatball recipe is a terrific way to get a nutritious and delicious meal on the table in under an hour. The addition of fresh parsley and mint adds a zesty kick, and they can easily be made gluten-free by using rice flour instead of wheat flour in the recipe.

Meatball Recipe: A Quick Kid-Friendly Weeknight Dinner

This recipe formed in my head from years of recipe reading and the need for a simple, quick, and nutritious dinner that is kid-approved. My 8-year old daughter does a happy dance every time I tell her these are for dinner. In an attempt to get her more involved in the kitchen, one night I asked, “can you make them?”, and she said “sure”, so we wrote down the recipe with me reciting the recipe from memory. Hence our family’s “Mom’s Meatballs” were named. I help her out with the onion and garlic grating, but otherwise she can make these herself.

Eating a Balanced Life

I have an unnatural love affair with vegetables, and I also love eating responsibly-raised meat. The decision to eat meat is a very personal one, and requires contemplation, compassion, and these days, some research. I have discovered over the years that I feel best when I eat mostly vegetables, with small amounts of meat included. My passion really is for responsible farming, the kind which will sustain our children and children’s children for generations to come.

Serving Suggestions

These meatballs make a great appetizer or main dish. The parsley and onion salad recipe included uses the tart spice sumac, and is a light and refreshing side for any meat dish. Serve this meatball recipe with Roasted Sweet Potato Fries with Sweet Coriander-Onion Dip and Massaged Kale Salad.

Mom’s Meatballs with Parsley and Onion Salad
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

Course: Appetizer, Main Course
Cuisine: California
Servings: 16 -20 meatballs
  • 1 pound ground beef or lamb, or a mixture
  • ½ large onion, grated
  • 1-2 cloves garlic, grated
  • 1 Tablespoon freshly chopped parsley
  • 1 Tablespoon freshly chopped mint
  • 1 large egg
  • 2 Tablespoons all-purpose flour or bread crumbs, rice flour may also be used for gluten free
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • Freshly ground black pepper, 2-3 grinds
Parsley and Onion Salad
  • 1 cup Italian Parsley leaves
  • cup yellow or white onion, very thinly sliced
  • 1 tbsp olive oil
  • Juice of ½ lemon
  • Pinch salt
  • Pinch sumac
  1. Preheat oven to 400 degrees F.
  2. Mix together all ingredients with hands in bowl.
  3. Form into meatballs, about golf ball size, makes 15-20. Place on baking sheet.
  4. Bake at 400F for 30 minutes.
Parsley and Onion Salad
  1. Combine all ingredients in a bowl and toss lightly. Serve on a platter next to meatballs, and garnish with sprinkled sumac.

Recipe Notes
Note: I like to grate the onion and garlic rather than chop them, as it makes for a smoother meatball, without chunks of onion and garlic. Grating the onion also releases it juices, which makes a nice moist meatball. I use a box grater for grating the onion, and a microplane for the garlic.

2 thoughts on “Mom’s Meatball Recipe with Parsley and Onion Salad”

  • This salad seems like one portion, but the meatballs are many. Would you make a larger salad for the family? What else would you serve the meatballs with? Thank you!

    • Hi Olga,
      Thank you for the read and comment. Yes, I would make a larger portion of the parsley and onion for the family. I would say the meatball recipe feeds 3-4, depending on how big appetites are. The Massaged Kale Salad is a great pairing, which is linked at the top of the recipe. Also the Turkish Style braised leeks or Marinated Carrot Salad, all of which are found on the blog. Also the Sweet Potato Fries would go great to!

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