Lunch/ Dinner

Miso Tarragon Meatballs

Miso Tarragon Meatballs

Print Recipe
Serves: 4 Cooking Time: 40 min (3 hr chill time)


  • 16 oz organic grass fed ground beef
  • 1 egg
  • 2 tbsp oregano
  • 1 tbsp red miso paste
  • 4 tbsp chopped fresh tarragon
  • salt
  • 2 tbsp fresh lemon juice



In a large bowl mix all the ingredients together with your hands.


Form little balls using your palms that each weigh about 1 oz ( about 16 meatballs) and place on a glass baking dish.


Let chill in the refrigerator for 3 hours, this will allow for the flavors to blend.


Preheat the oven to 350 F and cook for 20 minutes, turning the baking dish around half way through, serve immediately with a squeeze of fresh lemon juice.


You will never achieve a perfectly round meatball using a baking sheet or pan, so if your a perfectionist, use a mini muffin tin for the meatballs as your baking vessel.

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.

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