Moroccan Meatballs

I always thought you needed an egg to hold everything together in a meatball. But I tried this and it worked. No egg and no bread crumbs either.  Just beef and onion and lots of flavour!

1/2 lb ground beef
1/2 cup shredded onion
1 tbsp tomato paste
1 tbsp lemon juice
2 tsps paprika
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
pinch of cayenne
1-2 tbsps dried parsley
1 tbsp fresh chopped mint

Mix everything together in a large bowl and roll into balls.  I made 18 heaping tablespoon-sized balls. I made them ahead of time and refrigerated them a few hours so there was time for all the flavours to blend together. Add some olive oil to a skillet and lightly brown the balls.
Place on a parchment lined baking sheet and pop them in a 350 F oven for 10 - 15 minutes.

Serve over rice with your favourite tomato sauce and garnish with some fresh mint leaves and crumbled feta.