Ingredients
For the Meatballs
- 1 tablespoon Olive oil for brushing skillet
- 2 teaspoon Kosher salt
- 2 teaspoon Sweet paprika
- 2 teaspoon Cumin ground
- ½ teaspoon Black pepper freshly ground
- ¼ teaspoon Cayenne
- ¼ cup Red onion finely diced
- 1 tablespoon Parsley minced
- 1 tablespoon Cilantro minced
- 1 tablespoon Garlic minced
- 8 oz Ground beef
- 8 oz Ground lamb
- 1 Large egg beaten
For the Garlic Labneh
- 1 cup Labneh
- 2-3 cloves Garlic peeled and minced or grated
- 1 Lemon juiced and zested
- 1 tablespoon Parsley or dill finely chopped
- Kosher salt to taste
Method
Make the Meatballs
- In a large mixing bowl, combine salt, paprika, cumin, pepper, cayenne, red onion, garlic, parsley, and cilantro.
- Add the ground beef, ground lamb, and egg. Mix just until evenly combined—don’t overwork.
- Form into 1½-inch meatballs and place on a plate.
Sear the Meatballs
- Heat a cast iron skillet over medium heat. Brush with olive oil.
- Add the meatballs and sear without moving for 3–5 minutes, until deeply browned.
- Reduce heat to medium-low and continue cooking, shaking the pan every 30 seconds to rotate meatballs until fully cooked (about 3–4 more minutes).
Make the Garlic Labneh
- In a small bowl, combine labneh, garlic, lemon zest, lemon juice, chopped herbs, and salt to taste. Mix until smooth and creamy.
To Serve
- Spread garlic labneh on a serving plate. Arrange hot meatballs on top. Garnish with fresh herbs and a drizzle of olive oil if desired. Serve immediately.