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Ingredients

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• 1 medium onion (pureed or grated or 2 medium shallots)
• 2 medium medium cloves garli (finely grated)
• 1 Tablespoon olive oil (omit if using beef or lamb plus some for rolling the meatballs)
• 2 pounds ground lamb or beef or dark meat turkey
• ⅓ cup parsley leaves and tender stems (finely chopped)
• ⅓ cup fresh mint leaves (finely chopped)
• 1 Tablespoon dried oregano
• 2 teaspoons paprika
• 1 ½ teaspoons sea salt or kosher salt
• freshly ground black pepper to taste
• Serving suggestions: lemon rice
• 1 cup white basmati rice (rinsed)
• 2 cups water
• 1 large cloves of garlic (smashed)
• A drizzle of oil or a pat of butter
• ½ teaspoon salt
• Zest of 1 lemon
• 1 Tablespoon fresh lemon juice or just use all red wine vinegar if you don’t have lemon
• 1 Tablespoon red wine vinegar
• 6 Tablespoons unrefined cold-pressed extra-virgin olive oil
• ⅓ cup pitted Kalamata olives (finely chopped or prepared olive tapenade (I had some leftover once and it worked great))
• ½ teaspoon dried oregano (preferably Greek)
• Sea salt and black pepper to taste