Add the parsley, mint, garlic, salt, black pepper, cumin, cinnamon, sumac, allspice, cayenne, and ginger to a large mixing bowl. Stir to combine
Then add the raisins, pine nuts, chopped onion, and ground venison. Use your hands to thoroughly mix everything together so that the spices and onions are evenly distributed throughout the ground meat.
Use a 2-ounce scoop or a 1/4 cup to scoop the meat mixture, roll the serving into a ball, then place on a sheet tray. Repeat the process with the remaining ground meat mixture.
Bake the meatballs in the oven for about 15-18 minutes.
Serve the meatballs on top of the Greek yogurt and sprinkle with sumac or za’atar.
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