Oriental Meatballs

Ingredients

• 750 g Ground beef (80% lean)
• 2 tranches Sliced bread (Can be replaced by 50 g of stale white bread)
• 10 cl Milk (Whole)
• 350 g Tomato sauce (Homemade or jarred)
• 1 c. à café Paprika
• 1 c. à café Turmeric
• 1 c. à café Ground ginger
• 0.5 c. à café Ground coriander
• 1 c. à café Ground cumin
• 0.25 c. à café Espelette pepper (or hot pepper to taste)
• 4 c. à soupe Olive oil (Extra virgin)
• 1 Garlic clove (Finely minced)
• 1 petit White onion (Finely chopped)
• 0.5 c. à soupe Flour (To adjust consistency)
• 1 Egg (To bind the mixture)
• to taste Salt
• to taste Pepper

Instructions

1. Soak the bread

   Place the sliced bread in a bowl, cover with milk and let absorb for 10 minutes.

   Time: PT10M

2. Chop the onion and garlic

   Finely mince the small white onion and the garlic clove.

   Time: PT3M

3. Drain the bread

   Transfer the soaked bread to a colander, gently press with your hand to remove excess milk.

   Time: PT2M

4. Mix the filling

   In a mixing bowl, combine the ground beef, drained bread, onion, garlic, paprika, turmeric, ginger, coriander, cumin, Espelette pepper, salt, pepper, egg and the half‑tablespoon of flour. Mix first with a spatula, then by hand until a homogeneous mixture is obtained.

   Time: PT5M

5. Shape the meatballs

   Using a tablespoon, scoop a portion of the mixture and roll between the palms to form smooth meatballs about 3 cm in diameter. Place on a board. You should obtain about 13 meatballs.

   Time: PT5M

6. Heat the oil

   Pour 4 tablespoons of olive oil into the sauté pan and heat over medium heat until it shimmers.

   Time: PT3M

   Temperature: 180°C

7. Brown the meatballs

   Place the meatballs in the sauté pan in a single layer. Let them brown 3‑4 minutes on each side, turning gently, until a nice golden color is achieved on all sides (about 10 minutes).

   Time: PT10M

   Temperature: 180°C

8. Add the tomato sauce

   Pour the 350 g of tomato sauce over the meatballs, stir gently to coat them.

   Time: PT2M

9. Simmer on low heat

   Reduce the heat, cover the sauté pan and let simmer for 15 minutes until the meatballs are cooked through and the sauce has thickened slightly.

   Time: PT15M

   Temperature: 90°C

10. Serve

    Arrange the meatballs and sauce in a serving dish. Serve with rice, couscous or a green salad.

    Time: PT0M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

20 g

Fat

30 g

Fiber

2 g