| 1 pound | Ground beef |
| 2 pounds | Ground pork |
| 1 large | Yellow onion, very finely chopped (about 2 cups) |
| ¼ cup | Finely chopped flat-leaf parsley, plus more for garnish |
| 1 tablespoon | Finely chopped fresh mint leaves |
| 1 large | Egg |
| 2 teaspoons | Ground cumin |
| 1 tablespoon | Paprika |
| ½ teaspoon | Garlic powder |
| 2 teaspoons | Kosher salt |
| 1 teaspoon | Freshly ground black pepper |
| 2 tablespoons | Tomato paste |
| ½ | Lemon, juiced |
| 8 | 15 |
|
Preheat oven to 375.
Line baking sheets with parchment.
Using your hands, mix all ingredients together in a large bowl just until combined (overmixing may toughen the meat).
Gently make meatballs and place on cookie sheet.
Place in oven for 30 minutes, check to make sure they are done. If not, leave in for another 5 minutes and check again.
While the meatballs are cooking, wet the lahvosh under the faucet and layer it between two moist towels for about 20 minutes.
Serve the meatballs wrapped in the lahvosh, with saut�ed onions on the side, if desired.
Serves 8. |
