From Half Baked Harvest - Every Day Book

Meatballs

•     1 pound ground beef

•     1 small yellow onion, grated

•     3 garlic cloves, finely chopped or grated

•     ¼ cup chopped fresh parsley

•     2 teaspoons ground cumin

•     1 teaspoon dried oregano

•     ¼ teaspoon crushed red pepper flakes

•     Fine pink Himalayan salt and freshly ground black pepper

•     Extra-virgin olive oil, for your hands

For Serving with:

•     Garlicky Tzatziki

•     6 pitas or naan, warmed

•     Shredded lettuce

•     Chopped cherry tomatoes

•     Chopped fresh parsley

Instructions

1.     Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2.     Make the fries. On a separate baking sheet, toss the potatoes with the olive oil, 2 tablespoons of the oregano, the red pepper flakes, and a pinch of salt. Arrange the potatoes in an even layer, spacing them apart (see Note). Roast for 15 to 20 minutes, then flip and roast until the potatoes are crispy but still tender, 15 minutes more. Remove the baking sheet from the oven. Add the remaining 2 tablespoons oregano and the garlic. Toss gently to combine.

3.     Meanwhile, make the meatballs. In a medium bowl, combine the lamb, onion, garlic, parsley, cumin, oregano, red pepper flakes, and a pinch each of salt and pepper. Using your hands, mix well to combine. Coat your hands with a bit of olive oil, then roll the meat mixture into golf-ball-sized balls, placing them on the prepared baking sheet; you will have 12 to 15 meatballs. Bake until the meatballs are crisp on the outside and cooked through, 15 to 20 minutes.

4.     To serve, smear the tzatziki onto warmed pitas. Top with lettuce, tomato, and parsley. Add the meatballs. Finish with more tzatziki, pickled onions, and parsley. Serve the fries alongside, with more tzatziki for dipping.