Cook Time
10 min
Yields
5 servings
Pairs well with Rosemount Estates 2001, Shiraz/Cabernet, Australia and Henry of Pelham 2000, Baco Noir, Ontario.
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ingredients
1
Tbsp olive oil
1
large onion, minced
2
garlic, cloves, minced
¼
tsp cumin, seed, toasted, ground
1
tsp cardamom, seeds, toasted, ground
¼
tsp turmeric
¼
tsp ginger
½
tsp ground coriander
⅒
tsp ground fennel
4
Tbsp minced fresh parsley
2
Tbsp minced fresh cilantro
2
Tbsp minced fresh mint
2
egg, whites
1
lb(s) ground beef
1
tsp salt
1
tsp red chili, paste
freshly cracked black pepper
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directions
Step 1
Heat the olive oil in a small sauté pan. Sweat the onion and garlic about 5 minutes until soft but not colored. Add the spices and stir for 1 minute. Put the mixture in a bowl with the remaining ingredients. Blend it together with your hands and form the mixture into 15 patties.
Step 2
Heat another sauté pan over medium heat. Pour in enough olive oil so it is 1/4 inch deep. Add half the meatballs and sauté about 8 minutes until browned on each side and cooked through. Remove them to a paper towel lined plate. Repeat with the remaining meatballs. Serve with toasted pita and harissa sauce.
Step 3
Makes about 15 meatballs.