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Spicy Meatballs ©

September 20, 2019

 

 

 

 

 

 

This most delicious recipe is the difference between day and night in the meatball kingdom!!!!

It is the spices in this recipe that make all the difference and the Yogurt!

Soft, crunchy on the out side, very flavoursome and moist!

Thank you, wonderful guests of the big house…….This will be my recipe from now on! Thank you A! et ALL!!

 

 

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Easy

 

 

Preparation Time : 20 minutes

 

 

Serves 4 -6 persons

 

 

 

Ingredients

500 g Minced Veal

500 g Minced Pork

60 g grated rusk / Galleta. Or two thick slices of bread, crusts removed.

1 tsp whole cumin

1 tsp whole Coriander

1 tsp whole Glikaniso /Anise /Fennel Seeds

1 250 g Carton of Greek Fage Yogurt

1 Large finely grated onion, or 4 very finely chopped spring onions

Very finely grated zest of one lemon

3 tbs Olive oil

2 heaped tsp salt

Freshly ground black pepper

 

For Frying :

Corn oil enough to cover your saucepan 3 cm deep in oil

4 tbs flour

1 tsp salt

 

Method

  1. Peel and finely grate onion into large mixing bowl.
  2. Add mincemeat.
  3. Place whole spices in grinder or pestle and mortar and grind finely.
  4. Add spices to ingredients along with salt pepper lemon zest and olive oil.
  5. Add Yogurt and grated rusk or two thick slices of bread, crusts removed and soaked in a little water first. Squeeze out water before adding.
  6. Kneed the mixture thoroughly, your hands should come away clean, if at all sticky, add more olive oil.
  7. Roll into 3 cm balls.
  8. Place flour in bowl add salt, mix together and roll meat balls in seasoned flour.
  9. Heat oil in saucepan until oil begins to move, 3-4 minutes. There should be enough oil to come 3 cm up the side of the saucepan.
  10. Test the heat of the oil by adding one meat ball, it should instantly sizzle, if not wait a little. It is important for the fat to be hot enough to cook the meatballs quickly. ALWAYS FRY WITH A SAUCEPAN LID NEXT TO YOU, IN CASE OIL CATCHES FIRE! Never leave saucepan unattended while frying!
  11. Once meatballs are nice and brown, turn over with two spoons to brown the other side. Then lastly turn back for two minutes. Remove  meat balls to a bowl lined with kitchen paper. Remove paper before serving.
  12. Serve hot or cold as a meze.

 

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This is  what you are aiming for.

 

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Gather together ingredients.

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Grind spices.

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Place ingredients in bowl together with finely grated lemon zest.

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Knead well! Hands should come away clean. If at all sticky add more olive oil.

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Shape into 3 cm rounds.

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Roll in seasoned flour.

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Start heating corn oil for 3-5 minutes on high heat. ( For this part NEVER leave oil unattended. If it starts to smoke remove from heat and leave to cool down for two minutes.)

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TEST by adding one meatball to see if it sizzles hard, like this., If it does add the rest, if not wait two more minutes.

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Keep heat high so that all the saucepan is sizzling and ALWAYS HAVE A SAUCEPAN LID NEAR BY, INCASE OIL CATCHES FIRE!

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When they are nice and brown, turn them over and once again for a minute or two, at the end.

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Final result! Delicious and perfect as part of a Buffet.

 

 

 

 

 

 

4 Comments leave one →
  1. Maria Papadopoulo permalink
    September 24, 2019 8:50 pm

    Thanks Jane for adding abit of spice to our lives. Always a treat to try out your new recipes.

    Liked by 1 person

  2. Dee Williams permalink
    January 14, 2020 10:16 pm

    Oh gosh cousin that looks so delicious! I love your illustrations too, they are so helpful, so many recipes leave you guessing at crucial points. You are very very good at what you do and how you pass it on. Much love. xxx

    Like

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