Middle Eastern Meatballs- The World on My Plate series!

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

Ingredients

• 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
• Oil for shallow frying
• Salt to taste
• A nice helping of freshly ground pepper.

Procedure:

• 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.