Meatballs with oriental spices
Since the first time I “discovered” Gastronomos, I’ve made sure I get hold of at least one issue while we are in Greece. Gastronomos is the name of a Greek food magazine and you can get it with the newspaper Kathimerini the first Sunday of the month. It’s never failed me! I always find recipes that look real, they are cooked with common ingredients, they always work, and they always taste yummy. Here’s my first go of this wonderful meatball recipe. The recipe uses coriander. Coriander has a difficult taste for me and I don’t always trust it. Some other time, maybe, I will try it. This time I absolutely had to use mint from our first spice and veggie garden!
RecipeIngredients for the meatballs
- 2 pounds minced meat
- 2 tablespoons olive oil
- 1 onion, pulped
- a bunch of mint, chopped
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon cumin
- salt
Ingredients for the sauce
- 60ml olive oil or 100gr butter
- 3 onions, chopped
- a bunch of parsley, chopped
- a bunch of mint, chopped
- 1/2 teaspoon ground ginger
- 1/2 teaspoon paprika (your choice sweet or hot)
- 1/4 teaspoon cumin
- couple strings of safran
- salt and pepper to taste
How to make: Mix all the meatball ingredients in a big bowl really well. Make small size meatballs and leave them aside. In a deep pan, heat the olive oil or butter and saute the onions for a few minutes. Add all the spices, except the lemon juice, and 2 cups water. Let the sauce cook for about 10 minutes. Add the meatballs and let them cook for about 10-15 minutes. Add the lemon juice and cook for couple more minutes. The sauce should be thick. Serve with couscous!
Meatballs in the making
