Meatball Poppers with Creamy Chermoula

Start to finish: 45 minutes
Impresses: 6 for appetizers

Ingredients

1 pound 90% lean ground beef
½ cup whole milk ricotta
¼ cup shredded Parmesan cheese
½ cup parsley
½ cup cilantro
¼ cup mint leaves
1 serrano pepper, chopped and seeds removed
½ teaspoon coriander
½ teaspoon cumin seeds
½ teaspoon salt
¼ teaspoon white pepper
1 lemon, juiced
½ cup olive oil
¼ cup Greek yogurt

Method

Heat oven to 425 F and line a baking sheet with parchment paper.

In a bowl, combine ground beef, ricotta and Parmesan. Use a cookie scoop to portion out small mounds and roll into balls. Place on the baking sheet and bake 18–20 minutes or until cooked through.

While meatballs cook, pulse together parsley, cilantro, mint, serrano, coriander, cumin, salt, white pepper and lemon juice in a food processor or blender. Scrape down the side of the container and continue to pulse while drizzling in olive oil until combined.

Add in Greek yogurt and pulse to combine.

Serve meatballs with creamy chermoula — either as a dipping sauce or drizzled atop.