Miso Tarragon Meatballs

My other half can live off of Greek meatballs, preferably with a big hunk of feta next to them. I eat red meat products about 2-3 times a week so its a real treat for him when I whip up a batch and he can pretty much eat 3 servings in one go. Everyone has their form of meatballs, whether they add breadcrumbs, crackers, soaked bread, oatmeal, cooked rice, or flaxseed meal but I am a total purist. Meat, binder, and spices. At times I even forgo the binder if the fat content in the meat is high enough and the result is always perfectly cooked, tender, balls of ground beef. The true Greek way to make these is to roll them in flour and fry them on the stove top in olive oil for a crispy outside. I find that they dry out too much so avoid doing it this way and prefer to thrown them in the oven, it is also a lot less time consuming which is handy when you make a big batch of them. If the unami miso and licorice bits of fresh tarragon aren’t your thing, (hint: they arent also really Greek flavors but more French Asian Fusion) add the spices you like such as ginger and cilantro, tomato paste and parmesan, or chili spices and parsley. It serves best plain with a dash of fresh lemon juice but if you are a dipper, then plain yogurt with a bit of fresh lemon juice is the way to go.