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Cozy, savory, and melt-in-your-mouth tender, Mississippi pot roast is one of my all-time favorite comfort foods. However, this version is made totally from scratch! ♡

Instead of using the traditional au jus and ranch seasoning packets (which often include extra preservatives and artificial flavorings), this recipe relies on a simple blend of beef stock, pepperoncini, butter, and basic seasonings. It only takes a minute or two more to measure everything out, and the flavor is every bit as rich, tangy, and buttery as the original.

Best of all, your slow cooker (or Instant Pot or Dutch oven) does nearly all of the work here. Just add everything in, let it simmer low and slow until the beef is fall-apart tender, then shred it back into that irresistibly flavorful gravy. Serve it over mashed potatoes, polenta, rice, noodles or layered in sandwich rolls for a comforting meal that is guaranteed to be a crowd-pleaser. Let’s make some!!

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It’s hard to beat a really good smash burger. ♡

Crispy-edged, juicy in the middle, perfectly seasoned, and piled high with all the fixings — this recipe checks all the boxes. Best of all, they’re super-easy to make with just a handful of simple ingredients and can be ready to go in less than 15 minutes!

We usually cook ours on a cast iron skillet or griddle indoors, but they’re just as fun to make on a Blackstone (or your favorite outdoor griddle) when the weather’s nice. The magic, of course, is all in the “smash” — pressing the patties quickly and firmly onto a hot surface to create those irresistible sizzling, golden, caramelized edges while keeping the centers tender and juicy. (Highly recommend adding a burger press to your cart, if you don’t own one already!)

From there, you can go classic with melty cheese, crisp lettuce, fresh tomatoes, and tangy pickles — or mix things up with whatever toppings you love most. I’ve also included a recipe for my favorite zesty burger sauce that always gets rave reviews.

However you top them, these smash burgers never disappoint. So fire up the skillet tonight and let’s smash some burgers!

Smash Burger Tips

Detailed step-by-step ingredients are included in the recipe below, but here are a few tips to ensure that your smash burgers turn out perfectly every time:

• Use 80/20 ground beef for the juiciest flavor. The higher fat content gives the burgers that classic juicy, rich flavor everyone loves. Leaner beef can work too, but the burgers won’t be quite as tender.
• Make loose meatballs, not compact patties. This keeps the burgers more tender and helps them smash more easily on the skillet.
• Smash just once. Avoid pressing the patties down again after the first smash, so that you don’t accidentally squeeze out more of the juices.
• Toast the buns. Buttering and toasting the buns is a small step that’s worth the extra time and adds big flavor.
• Cover to melt the cheese. If your cheese isn’t melting quickly, place a lid over the skillet for a few seconds. The steam will trap in the heat and give you perfectly melty cheese every time.

Recipe Variations

Here are a few more recipe variations that you’re welcome to try with these smash burgers:

• Try a double smash. Smash burgers are thin by design, so stack two patties together if you’re extra hungry.
• Swap the cheese. American cheese is classic and melts beautifully on smash burgers, but cheddar, Swiss, provolone, or pepper jack all work well too.
• Serve with a different sauce. Mix things up by adding on some BBQ sauce, chipotle mayo, or even a drizzle of ranch.
• Add some heat. Top your burger with sliced jalapeños, spicy pickles, chili crunch, or add a pinch of cayenne to the beef.
• Make it vegetarian. Use a plant-based ground “beef” substitute and cook it the same way for a meatless option.

FAQ

Can I make the patties ahead of time? Sure! You can shape the patties a few hours in advance, stack them between layers of parchment paper, store in a sealed container, and refrigerate until ready to cook. Just be sure to keep them cold so they stay juicy once they hit the hot griddle.

Can I freeze smash burger patties? Absolutely. Stack raw patties with parchment sheets in between, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before cooking as directed.

How do I reheat leftover burgers? For best results, reheat the patties quickly in a hot skillet or on the griddle to help the edges crisp back up. (The microwave works in a pinch, but the texture won’t be quite the same.)

How do I make Oklahoma onion smash burgers? I personally love these oniony smash burgers. Simply pile a thin layer of paper-thin sliced onions (I recommend using a mandoline) on top of each beef ball before smashing, pressing the onions directly into the patty as it cooks so they caramelize into the burger. So good!!!

Do I really need a burger press? You can use a sturdy spatula to smash, but a burger press will give you more even edges and consistent caramelization. I’m generally not into single-use kitchen gadgets, but a press is definitely worth it if you make these often!

Smash Burgers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Ali
• Prep Time: 10 mins
• Cook Time: 5 mins
• Total Time: 15 mins
• Yield: 4 servings 1x

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Description

Learn how to make the best juicy, crispy-edged homemade smash burgers with this quick and easy recipe.

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Ingredients

Smash Burger Ingredients:

• 1 pound ground beef (80/20 for best flavor and juiciness)
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• fine sea salt and freshly-ground black pepper
• 4 slices American cheese (or your favorite melt-friendly cheese)
• 4 burger buns, buttered and toasted
• toppings: crisp lettuce leaves, pickles, thinly-sliced onions, tomato slices,  etc.

Favorite Burger Sauce Ingredients:

• 1/2 cup mayo
• 1 tablespoon each: Dijon mustard, ketchup, pickle juice
• 1/2 teaspoon smoked paprika

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Instructions

1. Prep the beef. In a large mixing bowl, gently combine the ground beef, Worcestershire sauce, garlic powder and smoked paprika. Try not to overmix, so that the patties stay tender. Divide into 4 equal portions (about 4 ounces each) and roll into loose balls. Transfer to the refrigerator until just before cooking.
2. Preheat your griddle or skillet. Heat a cast iron skillet or flat-top griddle over medium-high heat until very hot — you want instant sizzle when the meat hits the surface.
3. Smash the burgers. Season the top of each beef ball with salt and pepper. Place 1–2 balls in the hot skillet, seasoned-side down, leaving enough room so they won’t touch after smashing (you may need to work with just one at a time). Immediately lay a piece of parchment paper on top of each and use a burger press or flat metal spatula to firmly smash them down to about ¼-inch thick. Remove the parchment, then let the patties cook undisturbed for 1½–2 minutes, until the edges are deeply browned and crispy.
4. Flip and add cheese. Use a sturdy spatula to flip each patty, firmly scraping the bottom of the pan to keep the crust intact. Immediately top each with a slice of cheese. Cook for another 45–60 seconds until cheese is melted and the burger is cooked through.
5. Assemble & serve. Place patties on toasted buns, add your favorite toppings, and serve immediately while nice and hot.

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Equipment

Burger Press

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9-Inch Cast Iron Skillet

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Potato leek soup will forever and always be a favorite. ♡

It’s classic French comfort food made with the simplest of ingredients — tender potatoes, sweet leeks, a hint of garlic, and a splash of cream. I’ll admit I’m often tempted to toss some extra herbs or spices in too. But then I remember that this soup really shines in its simplicity — brightened with a squeeze of lemon, finished with a sprinkle of Parmesan, and topped with fresh chives.

It’s humble, it’s comforting, and it’s one of those soups our family finds itself coming back to back to again and again. Pair it with a crisp green salad and some crusty bread, and you’ve got a lovely meal that feels timeless and so satisfying. So bring home some potatoes and leeks and let’s make some soup!

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This cozy chicken chili is on the menu at our house for the big game! ♡

I loaded up this batch with extra protein from tender shredded chicken, hearty beans, rich bone broth and a (hidden!) cup of cottage cheese blended into the broth to make it perfectly creamy. Everything is then simmered together in a richly-seasoned broth with fire-roasted tomatoes, green chiles and veggies until it’s thick, flavorful and downright irresistible. And with over 32 grams of protein per serving, this chili is guaranteed to keep you fueled up for whatever the day has ahead. It’s a total winner!

To keep things quick and easy, I recommend shredding a rotisserie chicken, but you also cook your own however you prefer. (I usually use this recipe.) Once your ingredients are all prepped, this recipe comes together with just 20 minutes of cook time. And of course, don’t forget to pile each bowl high with all of your favorite toppings — my favorite part of chili night!

However you serve it, this chicken chili is sure to be a hit. Let’s make some!

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Say hello to my go-to beer cheese dip! ♡

This simple dip is quick and easy to make and pretty much guaranteed to steal the spotlight at any gathering. Nothing quite beats serving it up fresh off the stove with a hot batch of buttery soft pretzel bites. But it’s just as amazing paired with crunchy chips, crusty bread, veggie sticks, apple slices and beyond.

I’m partial to this specific beer cheese dip recipe because you can whip it up in just 15 minutes with whatever combination of beer and cheese that you love best. (Feel free to opt for a non-alcoholic beer if you prefer!) And if you feel like jazzing things up a bit, you can play around with adding in some Ro*Tel for a zesty kick, hot sauce for some heat, or bacon, scallions or caramelized onions for extra layers of savory flavor. There are so many ways to enjoy this beer cheese dip.

So the next time you have a cheesy craving, grab a bottle of beer and let’s cook up a quick batch of this dip!

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So many of you have made and loved my homemade pretzel recipe over the years. But as much as I love traditionally-shaped pretzels, I have to say that these cute little pretzel bites are what I tend to make most often in my kitchen! ♡

This bite-sized version of the recipe is even quicker and easier to make, with all of the same, buttery, crispy goodness in each bite. They have the perfect ratio of crispy golden exterior to soft and chewy center. They’re perfect for sharing and snacking. And best of all, this recipe comes together easily in about an hour with basic pantry staples — no stand mixer required!

Here in our house, we’re partial to traditional buttery pretzels sprinkled with chunky pretzel salt and paired with my favorite beer cheese dip, but feel free to customize your batch however you’d like! You could top the pretzels with everything from cinnamon sugar to everything bagel seasoning, asiago cheese or herbs. You could dip them in everything from ranch dip to honey mustard, white queso, marinara or garlic butter. There are endless ways to enjoy these pretzel bites, so have fun experimenting with your favorite combinations!

So whether you’re planning a game day spread, need an easy party appetizer, or you’re just craving a fun homemade snack, these buttery soft pretzel bites are guaranteed to hit the spot. Let’s start baking!

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Who’s ready for a big bowl of Swedish meatballs served over buttery mashed potatoes with a generous ladle of creamy gravy on top? ♡

I don’t know about you, but this classic is always one of my favorite comfort foods this time of year. I actually had the good fortune of being able to visit Stockholm a few times while we were living in Europe, and always loved sampling the various takes on traditional meatballs and gravy around town (in between eating a million kanelbular). My favorite meatballs were always those that were more generously-seasoned with spices such as nutmeg and ginger and allspice, those that were browned until caramelized and slightly crispy on the outsides, and of course, those served up with creamy potatoes and gravy and a spoonful of lingonberry sauce on the side. The Swedes definitely have this classic combo dialed in — those savory, creamy, sweet flavors are just impossible to beat!

Now that we’re back in the States, I’ve been working on fine-tuning my own favorite Swedish meatball recipe to make here at home. I’ve aimed for it to be as traditional as possible (although from what I’ve read, there are a number of different ways that this classic is actually prepared in Sweden, so please take my interpretation with a grain of salt). The meatball recipe is a riff on my tried-and-true classic meatball recipe, but browned on the stovetop with some different seasonings mixed in and then topped with a classic creamy gravy. I highly recommend whipping up a batch of my favorite mashed potatoes to serve here, or you can opt for wide egg noodles instead. And if lingonberry sauce isn’t available where you are (we admittedly pick up ours from IKEA or Amazon), a dollop of cranberry sauce on each plate is always a delicious substitute too.

Let’s make some Swedish meatballs!

Swedish Meatballs Recipe | 1-Minute Video

Swedish Meatball Ingredients

Here are a few notes about each of the Swedish meatball ingredients you will need to make this recipe:

• Ground beef and pork: I like to use a 50/50 mix of the two to make meatballs, but you can also make all-beef or all-pork meatballs if you prefer. (Or you can sub in ground turkey or chicken.)
• Panko breadcrumbs: We’ll briefly soak Panko in milk to create a panade, which will help to keep these meatballs moist and tender and bind all of the ingredients together.
• Milk: Feel free to use your favorite dairy or non-dairy plain milk to soak the breadcrumbs.
• Garlic and onion: Grated yellow onion and minced garlic will serve as our base aromatics for the meatballs. I highly recommend grating the onion so that it more or less disappears into the meatballs and you don’t bite into large chunks.
• Eggs: Eggs serve as our primary binding agent here to help hold all of these ingredients together.
• Parsley: We will mix some chopped parsley into the meatballs themselves for a hint of color and freshness, then I also love saving a bit to sprinkle on top of the final dish as a garnish.
• Seasonings: There are a number of different ways to season Swedish meatballs, but I love going with a traditional blend of ground allspice, ground ginger and ground nutmeg. Plus don’t forget a generous sprinkling of fine sea salt and freshly-cracked black pepper.
• Butter and flour: We will combine butter with all-purpose flour to create a roux to thicken the gravy.
• Beef broth: I recommend a good-quality beef broth in the gravy since its flavor will really shine through here.
• Heavy cream: You’re welcome to add either heavy cream or sour cream to the gravy to make it extra smooth and creamy. I find that heavy cream is much more forgiving here, since sour cream can “break” the sauce if overheated, but either option is delicious.
• Dijon mustard: Finally, I recommend adding a few teaspoons of Dijon mustard to season the Swedish gravy.

How To Make Swedish Meatballs

Detailed instructions for how to make Swedish meatballs are included in the recipe box below, but here are 5 extra tips to keep in mind too:

• Don’t skip the panade. It’s no secret that I’m a big believer using a panade when making all kinds of meatballs! This simple technique of soaking breadcrumbs in milk before adding the mixture to meatballs helps to lock extra moisture into the meat and ensures that they stay nice and tender.
• Season generously. Don’t hesitate to season these meatballs generously. If you have the extra time, you’re always welcome to cook a test meatball just to make sure that the seasoning is right where you want it (especially if you’re experimenting with different seasonings).
• Mix gently. As always when making meatballs, you want to avoid overworking the mixture so that the meatballs are not overly tough. Mix all of the components just until combined, form the balls gently, and you’ll be good to go.
• Use a scoop. I find that using an ice cream scoop makes the portioning part go much more quickly and tends to yield much more uniformly sized meatballs. Feel free to also weigh the meatballs on a kitchen scale if you would like to ensure that they all cook evenly.
• Take time to brown. Don’t rush the step of browning the meatballs in oil! It adds so much delicious, caramelized, savory flavor to each meatball and really complements the flavor of the gravy as well. When browning meatballs, it’s important not to overcrowd the pan, which is why I recommend browning them in two separate batches so that they can fit in an even layer. And avoid the urge to flip your meatballs too often — they usually need to sit in place for at least a few minutes in order to brown on the bottom before flipping.

How To Serve Swedish Meatballs

Looking for different ways to serve Swedish meatballs? Here are a few of our traditional and non-traditional favorites:

• Traditional: Serve the meatballs and gravy over mashed potatoes with a side of lingonberry sauce. (Or if you can’t find lingonberries, cranberry sauce works well too!)
• Over noodles: Serve the meatballs and gravy over wide egg noodles.
• Skewers: Serve the meatballs on skewers as an appetizer to dip in gravy (or another sauce of your choice).
• Subs: Serve the meatballs and gravy in a sub roll and top with melted cheese to make a meatball sub.
• Grain bowls: Serve the meatballs and gravy over quinoa or farro with a side of roasted vegetables for a well-balanced meal.

Recipe Variations

Here are a few (non-traditional) variations that you’re welcome to try with this Swedish meatballs recipe:

• Add different herbs: Add different herbs (such as dill or rosemary) to the meatballs and/or gravy.
• Add lemon: Add lemon juice and zest to the meatballs and/or gravy.
• Add mushrooms: Add sautéed sliced mushrooms to the gravy.
• Make it gluten-free: Use gluten-free Panko in the meatballs and a cornstarch slurry (instead of flour) to thicken the gravy.

More Meatball Recipes

Looking for more easy meatball recipes to try? Here are a few of our favorites:

• Classic Meatballs
• Chicken Meatballs
• Greek Meatballs

Swedish Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews

• Author: Ali
• Prep Time: 25 mins
• Cook Time: 35 mins
• Total Time: 1 hour
• Yield: 6 to 8 servings 1x

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Description

This traditional Swedish meatballs recipe is bursting with rich, savory flavors and topped with a creamy gravy. Always so comforting served over mashed potatoes or noodles!

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Ingredients

Meatball Ingredients:

• 1 cup Panko breadcrumbs
• 1/3 cup milk
• 1 pound ground beef
• 1 pound ground pork
• 4 cloves garlic, pressed or minced
• 2 eggs
• 2 tablespoons finely-chopped fresh parsley, plus extra for garnish
• 1/4 cup grated yellow onion
• 1 teaspoon fine sea salt
• 1/2 teaspoon each: black pepper, ground allspice, ground ginger, ground nutmeg
• 2 tablespoons olive oil, divided

Gravy Ingredients:

• 1/3 cup butter
• 1/3 cup all-purpose flour
• 3 cups beef broth
• 2/3 cup heavy cream
• 2 teaspoons Dijon mustard (optional)
• fine sea salt and freshly-ground black pepper

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Instructions

1. Make the panade. In a large mixing bowl, stir together the panko and milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.
2. Combine remaining ingredients. Add the ground beef, ground pork, garlic, eggs, parsley, and onion to the (same) mixing bowl. Sprinkle the sea salt, black pepper, allspices, ginger and nutmeg evenly on top. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
3. Form the meatballs. Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls (about 40g each) and place them on the prepared baking sheet. (I recommend greasing your hands with a bit of olive oil to prevent the mixture from sticking.)
4. Brown the meatballs. Heat 1 tablespoon olive oil in a large nonstick sauté pan over medium-high heat. Add half of the meatballs in an even layer and cook, turning occasionally, until browned on all sides. Transfer the meatballs to a clean plate. Repeat this process with the remaining olive oil and meatballs, transferring the browned meatballs to the same clean plate. Discard any remaining pan drippings.
5. Make the gravy. Add the butter to the same sauté pan and cook until melted. Whisk in the flour until combined and cook, whisking occasionally, for 1 minute. Gradually add the beef stock to the pan, whisking constantly to combine. Continue cooking until the mixture has thickened, then stir in the heavy cream and Dijon until combined. Taste and season with salt and pepper as needed. (Depending on the brand of beef stock used, you may need a generous amount of salt here, so don’t be shy!)
6. Finish cooking the meatballs. Add the meatballs into the pan with the gravy in an even layer. Continue cooking for 5 to 10 minutes, flipping occasionally, until the meatballs are cooked through and no longer pink inside.
7. Serve. Serve warm over mashed potatoes or egg noodles, garnished with extra parsley and a few twists of freshly-ground black pepper.

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One of my favorite versatile meal prep recipes — Greek meatballs! ♡

Inspired by Greek keftedes, these simple meatball recipe can be made with your choice of beef or lamb or plant-based “meat.” It’s loaded up with lots of fresh herbs (mint, cilantro and/or parsley), seasonings (cumin and oregano), garlic, scallions, a touch of heat, and fresh lemon zest. Then a simple panade ensures that these meatballs don’t dry out and bake up to be perfectly juicy and tender. You’re going to love them!

I’ve especially come to love this Greek meatball recipe because of its versatility, since they can be served in so many fun ways. These meatballs are, of course, delicious just served on their own as an appetizer or part of a mezze platter. Or you can add them to a fresh green salad (or Greek salad), pita, wrap, grain bowl, casserole, lemony orzo, hummus, or even a simple soup. Lately, I’ve loved serving these Greek meatballs served over rice with a few chopped veggies and a simple 4-ingredient lemony tahini yogurt sauce, which always tastes so incredibly fresh and flavorful. This meatball recipe also freezes beautifully, so it’s awesome if you’re looking to do some meal prep for the months ahead too.

Let’s make some Greek meatballs!

Greek Meatballs Recipe | 1-Minute Video

Greek Meatball Ingredients

Here are a few notes about the Greek meatball ingredients that you will need for this recipe:

• Ground beef or lamb: Choose whichever you prefer, or use a 50/50 mixture of both. I recommend good-quality organic lean meat with at least 15-20% fat content in order to create the juiciest meatballs. If you prefer to make these meatballs vegetarian, you can also swap in your favorite plant-based ground “meat.” (We made a batch with Beyond ground beef and they turned out great.)
• Panko breadcrumbs: We’ll soak Panko in plain milk (dairy or plant-based) to create a panade, which will help to keep these meatballs moist and help to bind all of the ingredients together.
• Garlic: I recommend using a generous amount of minced garlic in these meatballs.
• Eggs: Eggs will serve as our primary binding agent to help all of the ingredients hold together.
• Scallions: We’ll finely mince both the white and green parts of the scallions to add to the meatballs.
• Fresh herbs: Chop up lots of cilantro, mint, parsley…or use a mix! Fresh herbs add so much flavor to these meatballs.
• Dried seasonings: We’ll also add in a mix of dried oregano, ground cumin, sea salt, black pepper, and crushed red pepper flakes for seasoning.
• Lemon: We will use the zest of one lemon in the meatball mix, and then I recommend using the remaining lemon juice to make the the tahini yogurt sauce (see below).
• Tahini yogurt sauce: This simple sauce can be made by whisking together plain Greek yogurt (I recommend full-fat), tahini, lemon juice, and sea salt.

Tips For Making These Meatballs

Here are a few tips for how to make the most juicy and flavorful meatballs:

• Make a panade: Don’t skip this step! Soaking the breadcrumbs in milk for 5-10 minutes to create a panade works wonders in helping your meatballs stay moist and not dry out while baking.
• Don’t over-mix: Mix all of your meatball ingredients together until they are just combined and avoid over mixing, which can lead to overly tough and dried-out meatballs. Always be gentle while forming the meatballs too and avoid packing them forcefully into balls.
• Taste test if you’d like: If you’d like to taste test the meatball mix and adjust the seasonings before baking the full batch, simply scoop out a small patty and sauté it in a bit of oil until cooked through. Then give it a taste and make adjustments as needed.
• Use a cookie scoop or scale: To ensure that your meatballs are roughly the same size, which will help them to evenly bake, use either a cookie scoop (I scooped out rounded tablespoons using a 1-tablespoon scoop) or a kitchen scale to measure the meatballs.
• Don’t overbake: Keep an eye on the meatballs and remove them from the oven once the internal temperature measures 160°F and the meatballs and are no longer pink inside.

How To Store & Reheat Greek Meatballs

Cooked meatballs can be refrigerated in a sealed container for up to 4 days or frozen for up to 3 months.

To freeze meatballs, let them cool to room temperature once they have been cooked. Place them an inch apart on a parchment-covered baking sheet and freeze until frozen. Then transfer the frozen meatballs to a sealed container or freezer bag.

To reheat meatballs, let them thaw in the refrigerator ideally for at least 24 hours. Then reheat either in the microwave (in 30-second intervals), on the stovetop (sauté in a bit of oil over medium heat until warmed through), or in the oven (bake at 350°F until warmed through).

Recipe Variations

Here are a few variations on this Greek meatball recipe that you are welcome to try:

• Add feta: Hide a pinch of feta in the middle of each meatball, which will bake up into a deliciously cheesy center, or serve the meatballs with whipped feta.
• Pan-fry instead of bake: Pan-fry the meatballs in oil over medium-high heat until browned and cooked through instead of baking.
• Make it vegetarian: Use your favorite plant-based ground “meat” to make vegetarian meatballs.
• Make it gluten-free: Use gluten-free Panko breadcrumbs to make gluten-free meatballs.

Ways To Serve Greek Meatballs

Here are a few of my favorite ways to serve these Greek meatballs:

• appetizer (with tahini yogurt, hummus, tzaztiki, or another sauce for dipping)
• green salad (or Greek salad)
• pita or wrap
• grain or rice bowl
• orzo (or other pasta)
• soup

Greek Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews

• Author: Ali
• Prep Time: 30 mins
• Cook Time: 15 mins
• Total Time: 45 mins
• Yield: About 30 meatballs 1x

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Ingredients

Greek Meatballs:

• 1 cup Panko breadcrumbs
• 1/3 cup milk
• 2 pounds ground beef or lamb (or a 50/50 mix of both)
• 4 cloves garlic, minced
• 2 eggs
• 2 scallions (both white and green parts), minced
• 1/3 cup fresh mint or cilantro
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons fine sea salt
• 1 teaspoon freshly-ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• zest of 1 lemon

Tahini Yogurt Sauce:

• 1 cup full-fat plain Greek yogurt
• 1/2 cup tahini
• 1/4 cup freshly-squeezed lemon juice
• 1/2 teaspoon fine sea salt

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Instructions

1. Make the panade. In a large mixing bowl, stir together the Panko and milk until combined. Set the mixture aside to soak for 5 to 10 minutes while you prep the other ingredients.
2. Mix the meatballs. Once the Panko mixture has finished soaking, add the ground beef (or lamb), garlic, eggs, scallions and mint to the bowl. Sprinkle the oregano, cumin, sea salt, black pepper, crushed red pepper flakes and lemon zest evenly on top. Use your hands to mix the ingredients together until evenly combined, being careful not to overwork the mixture.
3. Prep the oven and baking sheet. Heat oven to 425°F. Line a large baking sheet with parchment paper.
4. Form the meatballs. Form the mixture into 1.5-tablespoon balls and place them onto the prepared baking sheet. (I recommend greasing your hands with a bit of olive oil to prevent the meatballs from sticking.)
5. Bake. Bake for 15-20 minutes or until the meatballs are golden brown and cooked through. Remove pan from the oven.
6. Make the yogurt sauce. While the meatballs are baking, whisk together the yogurt sauce ingredients until combined. If you prefer a thinner sauce, whisk in a few tablespoons of water until it reaches your desired consistency.
7. Serve. Serve the meatballs warm with the yogurt sauce however you please and enjoy!

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