foolproofliving

1 Using a box shredder or a food processor, shred the onion. Pass it through a strainer to remove its juices.
2 Transfer onion to a large bowl. Add in the ground beef, bread crumbs, garlic, egg, cumin, baking soda, salt and pepper. If using, add in the Italian parsley into the bowl.
3 Use your hands to thoroughly mix. I usually mix it for 5-7 minutes to ensure that all the ingredients are thoroughly mixed. Cover it with stretch film and place in the fridge for 2 hours or, if possible, let it sit overnight.
4 Divide meatballs into 15 portions (like seen in the video and/or in the photo above)  and roll each portion into a small ball. Each ball should be somewhere between 2 ½ or 3 tablespoons. Lightly flatten each ball in the palm of your hands. Continue with the rest of the meat.
5 Heat 1 tablespoon olive oil in a 12-inch grill or cast iron pan until it is shimmering hot.
6 Add in the meatballs and cook for 7-8 minutes, turning them several times as they cook to prevent them before burning.  Use a spatula to lightly press as they cook.
7 If you have a smaller pan, you might have to do this in two batches.
8 Transfer cooked meatballs into a platter, cover with aluminum foil, and let it sit 5 minutes before serving.
9 If you prefer to serve like I did, spread a dollop of Tahini Yogurt Sauce at the bottom of a plate and add 3 meatballs in the middle. Garnish it with pine nuts, pomegranate arils, and chopped fresh parsley.