Spiced Beef Meatballs

Name: Spiced Beef Meatballs
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1¼ lb (565 g) ground beef, 80/20 blend; 1 whole yellow onion, medium, finely grated on a microplane, excess moisture squeezed out; ⅓ cup (50 g) pine nuts, toasted and roughly chopped; 1½ tsp (3 g) ground cumin; 1 tsp (2 g) ground coriander; ¼ tsp (½ g) ground cinnamon; ¼ tsp (½ g) ground allspice; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; 2 tbsp (8 g) fresh mint, finely chopped (optional); 1¼ tsp (7 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1 tbsp (15 ml) extra-virgin olive oil, for baking sheet

From the MyKitchenBank Kitchen

Tender, aromatic baked meatballs infused with warm Middle Eastern spices—cumin, coriander, and cinnamon—studded with toasted pine nuts for a subtle crunch. These elegant meatballs are equally at home as an appetizer, a main course with rice or pita, or nestled in yogurt sauce. The combination of grated onion and fresh herbs keeps them moist and flavorful without any binder.

Prep: 15 min
Cook: 18 min
Wait: 5 min
Total: 38 min
Makes: 24 meatballs (4 servings as main course, 6–8 as appetizer)

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Steps

Before you start

Preheat your oven to 400°F (200°C)
Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes until fragrant, then let cool slightly
Line a baking sheet with parchment paper or lightly oil it

1
Mix the meatball base
- In a large bowl, combine the ground beef, grated onion, toasted pine nuts, cumin, coriander, cinnamon, allspice, parsley, mint (if using), salt, and black pepper.
- Mix gently but thoroughly with your hands until just combined—do not overmix, or the meatballs will become dense and tough.
- The mixture should feel slightly moist and hold together when squeezed.
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Ready when: Mixture holds together when squeezed and shows no dry streaks
Tip: Wet hands slightly to prevent sticking as you shape. Do not pack the mixture—looser meatballs stay tender.
2
Shape and arrange meatballs
- Using wet hands or a small scoop (about 1 ounce / 30 g per meatball), shape the mixture into 24 evenly sized balls.
- Arrange them in a single layer on the prepared baking sheet, spacing them about 1 inch apart so they can brown evenly.
- Brush or drizzle lightly with olive oil.
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Ready when: All meatballs are uniform size and evenly spaced
Tip: Oil your hands or dip your scoop in water to keep the mixture from sticking.
3
Bake the meatballsOven 400°F / 205°C
- Place the baking sheet in the preheated 400°F (200°C) oven.
- Bake for 16–18 minutes, until the meatballs are cooked through and the exteriors are lightly browned.
- An instant-read thermometer inserted into the center of the largest meatball should read 160°F (71°C).
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Ready when: Meatballs register 160°F (71°C) at the center; exteriors are light golden-brown
Tip: If your oven runs hot, check at 15 minutes. Avoid opening the door too early, which releases heat.
4
Rest and serve
- Remove the baking sheet from the oven and let the meatballs rest for 5 minutes.
- Serve warm as an appetizer, or with rice, couscous, pita bread, or yogurt sauce.
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Ready when: Meatballs are warm throughout
Tip: Resting prevents the juices from spilling out when you bite into a meatball.

Good to know

Tips

For extra moisture, serve these meatballs with a yogurt-tahini sauce (combine 1 cup Greek yogurt, 3 tbsp tahini, 2 cloves minced garlic, 1 tbsp lemon juice, and salt to taste).
Toasting the pine nuts before chopping releases their oils and deepens their flavor—this step is worth the extra minute.
These meatballs freeze beautifully. Shape and freeze on a tray, then transfer to a freezer bag. You can bake them straight from frozen, adding 2–3 minutes to the bake time.
The grated onion melts into the meat and keeps it tender without needing egg or breadcrumbs as a binder. This is the key to a lighter, cleaner-tasting meatball.

Make ahead

Prepare the meatball mixture up to 4 hours ahead and refrigerate it in a covered bowl. Shape and bake just before serving, adding 1–2 minutes to the bake time if the mixture was chilled.

Storage & reheating

Room temperature (on the baking sheet, loosely covered): 2 hours. Refrigerator (in an airtight container): 4 days. Freezer (on a tray, then in a freezer bag): 3 months. Reheat in a 300°F (150°C) oven for 8–10 minutes until warmed through, or in a skillet over medium heat for 5–7 minutes, stirring occasionally.

Substitutions

pine nuts → walnuts, finely chopped, or blanched sliced almonds. Walnuts will be slightly earthier; toast them the same way. Almonds add a delicate sweetness.
fresh mint → additional parsley or fresh cilantro. Cilantro brings a bright, herbal note that pairs well with the spices.
ground cumin → ground fennel or additional coriander. Fennel is more licorice-forward; adjust to ¾ tsp to avoid overpowering.
ground beef, 80/20 blend → ground lamb or a 50/50 mix of beef and lamb. Lamb is traditional in many Middle Eastern versions and brings deeper flavor.