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Lemon-Thyme Meatballs

Lemon-Thyme Meatballs


  • 1 large egg
  • 2 scallions (green parts only), finely chopped
  • 2 cloves garlic, finely minced or pressed through a garlic press
  • Zest and juice of 1/2 lemon
  • 1/4 cup soy sauce
  • 2 teaspoons dried thyme
  • 1/2 teaspoon ground black pepper
  • 2/3 cup bread crumbs
  • 1 pound 80% lean ground beef


  1. Preheat the oven to 375 degrees F. Lightly coat a rimmed baking sheet with nonstick pan spray and set aside.
  2. In a large bowl, whisk together the egg, scallions, garlic, lemon zest and juice, soy sauce, thyme, and pepper. Stir in the bread crumbs, then add the ground beef, breaking it up into small knobs as you add it to the bowl.
  3. Use a spoon or your hands to gently mix together and then form the mixture into twenty-four 1-inch balls. Place the balls on the prepared baking sheet and bake until they are browned and slightly resistant to pressure when pressed, about 20 minutes. Serve hot.


  • Recipe reprinted from the book Ten Dollar Dinners. Copyright © 2012 by Melissa d'Arabian. Published by Clarkson Potter, a division of Random House, Inc.


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