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??