Berbere Meatballs

Name: Berbere Meatballs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24 meatballs
Ingredients: 1 pound ground beef; 1/2 cup finely diced white onion; 5 garlic cloves, minced; 1/2 cup panko bread crumbs; 1/3 cup milk; 1/4 cup finely chopped cilantro leaves; 2 large eggs; 2 tablespoons olive oil; 3 tablespoons grated Parmesan; 1 tablespoon berbere spice mix (see Tip); 1 teaspoon fine sea salt

By Ifrah F. Ahmed

Published April 30, 2025

Berbere Meatballs — Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Rating: 5(76)
Comments: Read comments

These meatballs, enhanced with both Parmesan and berbere seasoning, the fenugreek-and-chile-laced spice mix at the heart of Ethiopian and Eritrean cuisines, are neither Italian nor Ethiopian, but indisputably delicious. The addition of fresh cilantro offers a unique taste that pairs well with the heat of the berbere and the umami of the Parmesan. These meatballs freeze very well, to be baked off whenever the craving hits, or they can be enjoyed right away, paired with rice and salad or vegetables.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:24 meatballs

1pound ground beef
½cup finely diced white onion
5garlic cloves, minced
½cup panko bread crumbs
⅓cup milk
¼cup finely chopped cilantro leaves
2large eggs
2tablespoons olive oil
3tablespoons grated Parmesan
1tablespoon berbere spice mix (see Tip)
1teaspoon fine sea salt

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat the oven to 400 degrees and line a sheet pan with parchment paper. In a large bowl, combine all the ingredients and shape into 24 meatballs, arranging them on the sheet pan. (Meatballs can be frozen raw and kept in the freezer for several months. If cooking frozen meatballs, bake from frozen for about 20 minutes, until cooked through.)
Step 2
Once the oven has preheated, bake the meatballs for 15 minutes, until the meatballs are cooked through and browned on both sides, flipping the meatballs after the first 10 minutes. Serve with rice or salad, or in flatbread as a wrap.

Tip

Rich with spices like cinnamon, fenugreek, coriander and chile, berbere adds warmth to dishes while slowly revealing its heat level, as if by magic. It can be purchased at many supermarkets and online, or you can make your own by following this recipe from Ghennet Tesfamicael, adapted by Samin Nosrat. This versatile spice mix is as delicious with meat and fish dishes as it is with grains or vegetables, like these roasted carrots.

Ratings

5 out of 5

76 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Polly1 month ago

Per America’s Test Kitxhen, Before adding anything to the meat, sprinkle with 3/4 teaspoons baking soda and gently mix. Let stand 10-30 minutes in the fridge while you gather the rest of the ingredients. This will result in much better browning in the oven.

Sue H1 month ago

Penzey's makes an amazing Berbere (now renamed Ethiopian-Style Pepper Blend) - Highly recommended

KT1 month ago

Burlap & Barrel makes a spectacular Berbere!

Jo Ann1 week ago

Suggestion: I bake meatballs in mini-muffin trays lined with those little paper mini-muffin liners. It makes things easier, no flipping involved, same cook time, same temperature. Quicker cleanup, too.

Constance1 week ago

Question: can these be made using ground Turkey or ground chicken ??

Chelsea2 weeks ago

served this in a pita with toum and the cucumber yogurt from the NYT hashweh recipe. super easy weeknight meal

Private comments are only visible to you.