Berbere Meatballs
Published April 30, 2025
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound ground beef
- ½cup finely diced white onion
- 5garlic cloves, minced
- ½cup panko bread crumbs
- ⅓cup milk
- ¼cup finely chopped cilantro leaves
- 2large eggs
- 2tablespoons olive oil
- 3tablespoons grated Parmesan
- 1tablespoon berbere spice mix (see Tip)
- 1teaspoon fine sea salt
Nutritional analysis per serving (24 servings)
78 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 5 grams protein; 80 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.)
- Step 2
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.
- Rich with spices like cinnamon, fenugreek, coriander and chile, berbere adds warmth to dishes while slowly revealing its heat level, as if by magic. It can be purchased at many supermarkets and online, or you can make your own by following this recipe from Ghennet Tesfamicael, adapted by Samin Nosrat. This versatile spice mix is as delicious with meat and fish dishes as it is with grains or vegetables, like these roasted carrots.
Private Notes
Comments
Per America’s Test Kitxhen, Before adding anything to the meat, sprinkle with 3/4 teaspoons baking soda and gently mix. Let stand 10-30 minutes in the fridge while you gather the rest of the ingredients. This will result in much better browning in the oven.
Penzey's makes an amazing Berbere (now renamed Ethiopian-Style Pepper Blend) - Highly recommended
Burlap & Barrel makes a spectacular Berbere!
This was delicious. Probably would use less milk next time since they came out a little soft but the flavor was great. Didn’t have berebere on hand so winged it with a bunch of similar spices. Not an exact replication but still good.
This was hotter than heck. We like spicy foods but this was over the top. I used a full tablespoon of Penzey’s Berbere and substituted ground dark turkey. The heat eventually calmed down and left a wonderful taste. Today, the day after, the meatballs are not as spicy but still delicious. Served with Cucumber and Cilantro Raita, rice and roasted carrots. The raita and rice were imperative, given the level of heat.
I should’ve trusted my gut and either cooked the onions ahead of time or skipped them - not a fan of raw onions in meatballs and in this recipe they were in the way and too crunchy. The flavor is exceptional and these are extremely moist. Will be making this again for sure. Beware the seasoning is a smidge spicy - pleasant for me and my 1 year old, but, my toddler didn’t love it. Served with coconut rice. Really tasty meal.