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

These delicious meatballs are a quick option for weeknight meals.

Course: Appetizer, Main Course
Cuisine: California, Middle Eastern, Turkish
Servings: 20 meatballs
Author: Aliye Aydin
  • ½ large onion
  • 1-2 cloves garlic
  • 2 sprigs Italian parsley
  • 2 sprigs mint
  • 1 pound ground beef or lamb, or a mixture
  • 1 large egg
  • 2 Tablespoons all-purpose flour or bread crumbs, rice flour may also be used for gluten free
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground cumin
  • black pepper, Freshly ground, 2-3 grinds
Parsley and Onion Salad
  • 1 yellow onion
  • 1 cup Italian parsley leaves
  • 1 Tablespoon extra virgin
  • 1/2 lemon, juiced
  • pinch fine sea salt
  • pinch Sumac
  1. Grate onion and garlic.* Chop 1 Tablespoon each parsley and mint.

  2. Preheat oven to 400°F.

  3. Mix together all ingredients with hands in bowl. Form into meatballs, about golf ball size, makes 15-20. Place on baking sheet.

  4. Bake at 400°F for 30 minutes.

Parsley and Onion Salad
  1. Thinly slice 1/8 cup onion. (I used a mandolin)

  2. Combine all ingredients in a bowl and toss lightly. Serve on a platter next to meatballs, and garnish with sprinkled sumac.

Recipe Notes

*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.