There is nothing more pleasurable than dunking into a plate full of meatballs also known as kebabs on a chilled winters afternoon. The other day, i had a few guest for lunch and they disappeared as if they just weren’t there. Happiness for the cook 🙂
Meatballs or Kebabs are usually served as appetizers in the Middle Eastern Mezze Platter. Unlike cutlets, that require a boiled potato to bulk it up; meatballs use just meat and are shallow fried. The trick is in getting meat with a little bit of fat on. This fat is rendered during cooking and gives the final product a nice kiss of fat while helping to retain the moisture.
It may also be a good idea to make an extra batch and store in the freezer. Just take out whenever you want them and fry. Hot and fresh!!!
Middle Eastern Meatballs
- 400 grams minced meat (feel free to use any kind of meat you like. Also, make sure to buy meat that has some fat on it.)
- 1 small bunch spring onions, finely chopped
- 6-8 cloves garlic, minced
- 1 small piece of ginger, minced
- 2 small green chillies, finely chopped
- 2 teaspoons, paprika Or 1 teaspoon red chilli powder
- 1 teaspoon, sumac Or 1/2 teaspoon, lemon zest
- 1 teaspoon oregano flakes
- 1/2 teaspoon cumin seeds
- A fist full of Corriander and mint leaves, finely chopped
- 2 tablespoons cornflour or all purpose flour
- Oil for shallow frying
- Salt to taste
- A nice helping of freshly ground pepper.
- In a mixing bowl combine all ingredients (except flour) and mix well so the spices are well integrated into the meat.
- Refrigerate for about 20 odd minutes.
- Once done, add the flour and once again give it a good mix. Meanwhile heat the oil in a shallow pan
- Shape the mince into quenelles or desired shape and fry till rustic brown on each side.