Thanks to my great Israeli friend Tali! She inspired this awesome menu. Everyone in my family + two extra kids ate it up! The flavors are very different than the traditional meatball but unbelievably tasty. Tumeric is an especially powerful spice. It is known for its anti-inflammatory properties, it is a natural liver detoxifier, aids in fat metabolism and weight management, etc.
The flavors are all so fresh and appealing. The addition of the ground lamb makes them very juicy.
Tali told me that this type of meal is often served on the beaches of Israel along with lots of fresh dips and fresh fruits. When was the last time you saw something like that here in the states? Give it a try and post a comment with your thoughts.
2 tomatoes, chopped
1 cucumber (halved, seeded, and chopped)
1 large kosher dill pickle
1/2 cup green olives w/ pimentos
1/2 cup black olives
1/4 cup parsley
1/4 cup olive oil
juice of 1 lemon
salt/pepper to taste
2 lbs meat (I used 1 lb grass fed beef and 1 lb organic ground lamb)
1 onion- chopped or grated
1 teaspoon garlic powder
1 teaspoon sea salt (I use RealSalt)
Black pepper to taste
1 teaspoons fresh chopped parsley
1 teaspoon corriander
1 teaspoon cumin
1/2 teaspoon ginger
small handfull of pine nuts, chopped
2 cage free organic eggs, beaten
Mix everything together and shape into meatballs. You can fry them in coconut oil, bake them in the oven, or grill them on skewers like I did. Just make sure your grill is well oiled so that they don’t stick and fall apart.