Oven-Baked Meatballs with Mediterranean Herbs and Spices

Preheat your oven to 180°C (350°F) with the fan on.

Line a baking tray with parchment paper.

Dice the onion. The smaller the pieces, the more evenly the flavor will distribute throughout the meatballs.

Wash and finely chop the fresh parsley. You want about half a bunch, giving a vibrant green touch and fresh aroma.

In a large mixing bowl, combine the 700 grams of minced meat with the finely diced onion.

Add your seasonings: 1.5 teaspoons of salt, 1 teaspoon of black pepper, 1 tablespoon of sweet red pepper powder, 1 teaspoon of turmeric, 1 teaspoon of garlic powder, 1 teaspoon of cumin, 1 teaspoon of savory, and 0.5 teaspoon of chili flakes.

Stir in the chopped fresh parsley and drizzle with 2 tablespoons of olive oil.

Using your hands, gently but thoroughly mix all the ingredients together until well combined.

Take small portions of the meat mixture and roll them between your palms to form uniform, bite-sized balls.

Arrange the formed meatballs on the prepared baking tray, ensuring there's a little space between each one for even cooking.

Place the baking tray into your preheated oven and bake for 20 to 25 minutes, or until the meatballs are golden brown and cooked through.

Once baked, carefully remove the tray from the oven. Let the meatballs rest for a few minutes before serving.

These aromatic oven-baked meatballs are incredibly versatile. Serve them hot as a main course with pasta, rice, or a fresh salad.

They also make fantastic appetizers with a dipping sauce of your choice, or tucked into warm pita bread with some fresh veggies.