Wild Thyme Meatballs

Recipe By: Susan Kowalski

Photo By: Heather Scholten | Spiceology

Ingredients

Meatballs: 

1/3 pound Niman Ranch ground beef

1/3 pound Niman  Ranch ground pork 

1/3 pound Niman  Ranch ground lamb 

 1 small yellow onion (finely diced)

4 cloves garlic (minced)

2 eggs (lightly beaten)

3/4 cup panko bread crumbs

5 ounces frozen spinach, thawed and drained thoroughly

2 tablespoons olive oil

2 tablespoon milk (optional) 

2 tablespoons Spiceology Harissa

2 tablespoon Spiceology Mexican Hot Chocolate

2 tablespoon Spiceology Italian Crushed Seasoning

1 teaspoon Spiceology Thai Red Curry Powder 

1.5 teaspoons Spiceology Espresso Salt

1 teaspoon Spiceology Pepper, Black 16 Mesh

 

Mint and Yogurt Sauce

Makes about 1 ½ cups sauce

3/4 cup plain Greek yogurt

1/2 cup fresh mint, lightly chopped

 ¼ cup lemon juice

1 teaspoon Spiceology Harissa 

1 teaspoon Spiceology Mexican Hot Chocolate 

pinch of salt Spiceology Espresso Salt

Cooking Instructions

Meatballs:

  1. Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper
  2. In a large mixing bowl combine all ingredients. If the mixture seems really wet, add some extra bread crumbs. If it seems too dry, drizzle in some extra olive oil. Mix thoroughly but do not over mix
  3. Form meat into 1 ½ inch balls. Roll the meatball until bound. Drop the meatballs onto the parchment lined baking sheet. Continue until all meatballs are formed. Bake meatballs for 8 minutes, then flip and cook for an additional 8-10 minutes.
  4. Serve meatballs hot. Can be served with dipping sauce (see below). 

Sauce: 

  1. In a medium size bowl, mix all ingredients together and chill for approximately one hour before serving with meatballs.

Tip:  I like to make individual (appetizer)  servings with a dollop of sauce on an Asian spoon with the meatball on top.

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