Berbere Meatballs (Ifrah F. Ahmed, NYT Cooking)

Ingredients:

• 1 pound ground beef, pork or chicken
• 1/2 cup finely diced white onion
• 5 garlic cloves, minced
• 1/2 cup panko bread crumbs
• 1/3 cup milk
• 1/4 cup finely chopped cilantro leaves
• 2 large eggs
• 2 tablespoons olive oil
• 3 tablespoons grated Parmesan
• 1 tablespoon berbere spice mix
• 1 teaspoon fine sea salt

Heat the oven to 400 degrees and line a sheet pan with parchment paper. In a large bowl, combine all the ingredients and shape into 24 meatballs, arranging them on the sheet pan.(Meatballs can be frozen raw and kept in the freezer for several months. If cooking frozen meatballs, bake from frozen for about 20 minutes, until cooked through.)

Once the oven has preheated, bake the meatballs for 15 minutes, until the meatballs are cooked through and browned on both sides, flipping the meatballs after the first 10 minutes. Serve with rice or salad, or in flatbread as a wrap.