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

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.