Middle Eastern Style Meatballs

First of all I have to say thank you to those that commented on my last post about not reading a recipe properly before commencing  -  I AM NOT ALONE!!!!  YEA!!!!

Much is the same with this recipe.  I saw a recipe in recent Super Food Ideas - it was for Lamb Kofta - I modified a few ingredients - and didn't even read the method!  I wanted to make meatballs - we have had too many skewerey things lately!!!

So for all you Dear Readers that don't like reading methods I will try and make this short and sweet!!!

Middle Eastern Style Meatballs


Makes approx 72 meatballs

1 kg lamb mince
500g beef sausage mince
1 onion, finely diced
3 cloves crushed garlic
1/2 tsp chilli flakes (optional)
1 tbs chopped fresh mint
1 tbs chopped fresh flat leaf parsely
2 tsp hungarian paprika
1/2 tsp ground ginger
2 tsp ground cumin
1 tsp ground coriander

Place all ingredients in a large bowl - get in there with your hands and mix well!!

Line a baking tray with foil.  Roll the meatball mixture into golf ball size meatballs.  Place on a baking tray that has been lined with foil.

Place in the fridge for 20 minutes, to firm up.

Preheat oven to 200C.

Bake the meatballs for 40-45 minutes or until cooked through and golden.  Make sure to turn halfway through cooking.

I really like baking my meatballs - apart from the fact it is way easier - I always tend to break them up when I pan fry them.  This way - they always turn out perfectly.

So what did I do with these meatballs?  I turned them into kebabs!!!

I was feeling a tad lazy so I bought some tabbouleh.  While I was making the meatballs I chopped extra mint and parsley - added this to the tabbouleh, then added a little more diced tomato - and voila - tabbouleh that looked homemade!

What we did was melt a little cheese onto a lebanese bread round, top with the meatballs, then add to your own liking - hommus, sour cream, avocado, tabbouleh and hot sauce.  A very easy dinner indeed!

Now I hear you saying - she made something like 72 meatballs - what happened to all the rest???

There was method to my madness!  I wanted to have extra so that I could put them in the freezer for later, and then turn them into a pizza topping on our next pizza night!!

They will either feature as a Middle Eastern Style Pizza or they may become part of a Meatlovers Pizza!!!

So Dear Readers do you often make extra of something, so that you can freeze it for later, to turn into something else??