Chef notes
Cookbook author Kevin Curry learned how to make meatballs from Michael Chernow, a man known as the Meatball King of NYC, and he’s decided to share his tips and tricks with TODAY Food.
While there are so many ways to serve meatballs, you’ll often find them smothered with a one-note marinara sauce and hidden on a big plate of spaghetti. We’re breaking outside of that mold by taking a flavor trip to the Mediterranean with this fresh take on meatballs.
Curry begins by mixing the ground bison (or any lean meat) with roasted almonds, flat-leaf parsley, fresh mint and an unexpected sweet bite from golden raisins. After combining, bake the meatballs for about 12 minutes, using that time to whip up a simple tzatziki with Greek yogurt, cucumbers, fresh lemon, garlic and dill.
In addition to being delicious, Curry is a fan of these meatballs because they're easy to meal prep, portion out for meals and transport. To serve, slice a pita in half and stuff it with tzatziki, green lettuce, tomato slices, red onion and 2 to 3 meatballs, or add them to soup, pasta and sandwiches.
Swap Option: This recipe calls for ground bison but feel free to use another type of lean meat like beef, turkey or lamb if you can't find, or don't like the flavor of, bison.
Technique Tip: Shape meatballs using a small ice cream scoop or spoon.
Special Kitchen Equipment Required: If you have an air fryer, use it — otherwise, you can cook these meatballs in any standard oven.
Ingredients
- 1 pound ground bison (or lean meat of your choice)
- 1/4 cup cooked and cooled brown rice
- 1/4 cup roasted almonds, crushed
- 1/8 cup golden raisins
- 1/8 cup fresh mint, finely chopped
- 1/8 cup flat-leaf parsley, finely chopped
- 1/8 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 1 cup 2% Greek yogurt
- 1/2 cucumber, grated and squeezed to remove moisture using cheesecloth
- 1½ tablespoon extra-virgin olive oil
- juice from ½ lemon
- 1 tablespoon garlic, peeled and minced
- 1½ tablespoons fresh dill, chopped
- sea salt and freshly ground black pepper, to taste
- 4 wheat pitas
- lettuce, for garnish
- tomato, sliced, for garnish
- red onion, peeled and chopped, for garnish
Preparation
1.Preheat the oven or an air fryer to 450 F.
2.In a large mixing bowl, add all of the ingredients for the meatballs and gently toss together using your hands until combined. Shape meatballs using a small ice cream scoop or spoon.
3.Line a baking tray with parchment paper and place the meatballs on the tray closely together. Doing so will lock in the juices, preventing dry meatballs. Bake for 12 to 15 minutes. If using an air-fryer, line the basket with parchment paper and place the meatballs inside. Air fry for 12 to 15 minutes, checking the meatballs halfway through to ensure they are not burning. Depending on the size of your air-fryer, you may cook the meatballs in batches.”
4.In a small bowl, combine the ingredients for the tzatziki. Season to taste with sea salt and pepper.
5.Slice the pita in half and stuff it with the other half of the pita. Spread tzatziki on the inside, stuff with green lettuce, tomato slices, red onion and 2 to 3 meatballs.
