Berbere Meatballs
Published April 29, 2025
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound ground beef
½ cup finely diced white onion
5 garlic cloves, minced
½ cup panko bread crumbs
⅓ cup milk
¼ cup finely chopped cilantro leaves
2 large eggs
2 tablespoons olive oil
3 tablespoons grated Parmesan
1 tablespoon berbere spice mix (see Tip)
1 teaspoon fine sea salt
Nutritional analysis per serving
2 grams carbs; 30 milligrams cholesterol; 78 calories; 3 grams monounsaturated fat; 2 grams saturated fat; 6 grams fat; 80 milligrams sodium; 5 grams protein
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!
I finally can add a comment. These came out great. I have a berbère spice mix so good use of it
Wasn't sure about this, but needed to use up some berbere that I had gotten to make a special bloddy mary and never did. These were great! Easy, Quick and so tasty. Now I guess I'll need to get some more berbere to make again.
These are delicious. And for mine, I use ground turkey and Penzey's Ethopian spice. These meatballs definitely have a spicy kick to them.