This recipe
includes two tricks to keep the meatballs moist - a ‘panade’ made of breadcrumbs
and milk, and adding gelatine. And as you mix the seasonings into the meat you
knead the meat, causing the proteins stick together and create a cohesive
texture.
1kg mince
2 slices bread
1 teaspoon
gelatine
1 teaspoon
salt
½ teaspoon
pepper
1 clove
garlic, minced
2 teaspoons
each ground cinnamon and allspice
1 bunch flat
leaf parsley, stalks removed
½ bunch
mint, leaves only
100 mls
milk or water
Pomegranate molasses (optional)
Pomegranate molasses (optional)
Tahini Yogurt Sauce
1 cup Greek
yogurt
2
tablespoons tahini
1 clove
garlic, crushed
Lemon juice and salt to taste
Mix all
ingredients together using a whisk or a fork,
Method
Using the
cutting blade on a food processor, process the bread until it forms crumbs.
Add garlic
and dry ingredients and process again.
Add parsley
and mint and process until finely chopped.
Add milk and
process until it achieves a thick paste.
Remove this from
the processor and in a large bowl combine the bread mixture with 1/3 of the
mince until it is thoroughly incorporated.
Add half the
remaining mixture and mix again. Then repeat with the last third of the mince.
Mixing the seasonings into the meat takes a while.
Roll into balls. I find this makes about 70 small balls that are just right for a single bite. Alternatively, form into sausage shapes or make larger hamburger style patties.
Place on oven tray lined with baking paper and brush with pomegranate molasses.
Bake in the oven at 120C for 10 mins, or until just cooked depending on size. If you see juice
coming out of them, they are already overcooked.
Alternatively you
could cook them on the bbq or in a frypan.
To serve, place meatballs on a plate and dot the yogurt sauce over. Then sprinkle with a combination of whatever is available - pomegranate seeds, ground sumac, parsley or pistachios.
Drizzle with
a little more pomegranate molasses.
Spear each meatball with a toothpick and serve.
Spear each meatball with a toothpick and serve.
