Middle Eastern Meatballs

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Smaller amounts of meat for dinner… BIG flavour!

Plus the sides are unstoppable!

MIDDLE EASTERN MEATBALLS : KOFTA

 

500G Ground Beef
½ Cup Sweet Onion, very finely chopped or grated, about ½ of the onion
2 Tablespoons Fresh Parsley, finely chopped
1 Tablespoons Fresh Mint, finely chopped
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Cumin
1 teaspoon Garlic Powder
½ teaspoon Freshly Ground Black Pepper
¼ teaspoon All Spice
1/8 teaspoon Cayenne Pepper
1 Tablespoon Olive Oil, for frying

 

Grate the onion and chop the parsley and mint.
Combine the spices, onion and herbs with the ground beef, mixing very thoroughly.
Roll into 1″-11/2″ balls.
In a cast iron or non-stick skillet, heat the olive oil to medium heat and add the meatballs in two batches, if necessary to not overcrowd.
Fry, turning frequently to brown all sides and cook throughout. 8-10 minutes or 145ºF.

Makes 24 meatballs
Serve with Yogurt Raita, Cauliflower Tabouleh, Spicy Rapini, Bibb & Buttermilk Salad with Radishes

 

One Comment Add yours

  1. Ted Wiebe says:

    Lovely. I can taste these grass fed ground beef burgers.

    Liked by 1 person

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