Shawarma Meatballs
Posted: | Categories: Recipes | Tags:add me to a bowl Easy dinner
Shawarma Meatballs
Melissa Ben-Ishay
After so many trials, I finally mastered a shawarma recipe. These meatballs are juicy and packed with flavor thanks to heaping spoonfuls of the shawarma spice blend. They’re great in a bowl with slaw or salad, or stuffed in a pita with your favorite dips. Add a squeeze of lemon to brighten, and you’ll have the perfect bite to take you right to the streets of Israel.
Ingredients
½ pound ground beef
½ pound ground lamb
1 teaspoon salt
Black pepper
¼ teaspoon baking soda
1 egg
¼ cup panko
2 tablespoons shawarma seasoning
¼ cup bone broth
3 garlic cloves, grated
Juice of 1 lemon cheek
Directions
- In a large bowl, combine the beef, lamb, salt, a few turns of black pepper, baking soda, egg, panko breadcrumbs, shawarma seasoning, bone broth, garlic, and lemon juice. Use your hands to mix everything together, then set aside for 30 minutes so it comes to room temperature.
- Roll the mixture into 1-inch balls and heat a large nonstick pan over medium heat.
- Place the meatballs on the pan and cook for 3-5 minutes on each side until golden brown all around. If you’re using a meat thermometer, cook until the internal temperature reaches 160°F.
- Serve the meatballs with tzatziki or hummus (or your favorite spread) on a tortilla or pita, then add slaw. This is also great in a bowl with you favorite dips, a grain, and sliced cucumbers and tomatoes.
