Pairs well with Rosemount Estates 2001, Shiraz/Cabernet, Australia and Henry of Pelham 2000, Baco Noir, Ontario.
Directions for: North African Meatballs
Ingredients
1 Tbsp olive oil
1 large onion, minced
2 garlic, cloves, minced
tsp cumin, seed, toasted, ground
1 tsp cardamom, seeds, toasted, ground
tsp turmeric
tsp ginger
tsp ground coriander
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
Directions
1. Heat the olive oil in a small saut 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.
2. Heat another saut pan over medium heat. Pour in enough olive oil so it is 1/4 inch deep. Add half the meatballs and saut 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.
3. Makes about 15 meatballs.
See more: Hot and Spicy, Party Favourites, Appetizer, Fry, Saute, Beef, African