A tasty and quick take on a Middle Eastern meatball that's inspired by African flavors and has a special addition of cooked quinoa.


YIELD
6 servings

TIME
Active Prep: 5 min
Cook: 20 min


INGREDIENTS

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NOTES

Berbere is spicier while Tan-Tan is milder, so choose your blend based on your heat tolerance.



DIRECTIONS

Mix all ingredients in a large bowl until evenly distributed. Form mixture into balls that are approximately 1 1/2 inch in diameter. Flatten meatballs slightly. Cook in batches in a pan over medium-high heat or on a grill until the internal temperature reaches 160 degrees.



SERVING SUGGESTIONS

Serve over rice or a green salad, or make a gyro-style sandwich with pita bread, tzatziki, sliced cucumber, and tomato.

THANKS TO
Molly Martin

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free



ITEMS IN THIS RECIPE

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