These meatballs are light, fresh, full of warm weather vibes but they’re plenty substantial for winter, too.
Preheat your oven to 350ºF and line a half sheet pan with aluminum foil brushed with olive oil.
To prepare the meatballs, in a large bowl combine all the ingredients in the list except for the olive oil in a large bowl and mix well until evenly incorporated. Form roughly 1 1/2 inch diameter meatballs (about golf ball size) and arrange them on the sheet pan about an inch or two apart. You should have about 20 meatballs.
Brush the tops of the meatballs with a little olive oil to help with browning. Bake for 17- 20 minutes, checking them at the 16 minute mark for doneness. If you like them more brown you can broil the meatballs during the last two minutes of cook time. Serve with sweet chili sauce or as-is with a salad or orzo pasta as pictured here.
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