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

Ingredient Substitutions

• Instead of Ground beef: Ground veal, Ground lamb
• Instead of Sliced bread: Stale bread, Breadcrumbs
• Instead of Milk: Almond milk, Soy milk
• Instead of Tomato sauce: Tomato coulis, Passata
• Instead of Paprika: Mild pepper
• Instead of Turmeric: Curry powder
• Instead of Ground ginger: Fresh grated ginger
• Instead of Ground coriander: Fresh coriander
• Instead of Espelette pepper: Cayenne pepper
• Instead of Olive oil: Sunflower oil
• Instead of Garlic clove: Garlic powder
• Instead of White onion: Yellow onion
• Instead of Flour: Cornstarch
• Instead of Egg: Flax egg (1 tbsp ground flaxseed + 3 tbsp water)

Equipment Needed

• Mixing bowl
• Colander
• Chef's knife
• Cutting board
• Tablespoon (measuring)
• Wooden spatula (optional)
• Sauté pan (frying pan)
• Sauté pan lid

Critical Steps — Do Not Skip

• Soak the bread long enough for it to absorb the milk.
• Do not overwork the meat to keep it tender.
• Brown the meatballs before adding the sauce to prevent them from falling apart.
• Simmer on low heat, covered, for even cooking.

Chef Tips from the Video

• Use an ice cream scoop to get uniformly sized meatballs.
• Deglaze the pan with a splash of white wine before adding the sauce for more aromatic depth.
• Sprinkle with lemon zest or fresh parsley just before serving for a touch of freshness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2‑3 days.

Freezer: After cooling, place the meatballs (without sauce) in a freezer bag for 1‑2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the mixture and shape the meatballs the day before; keep refrigerated, covered.
• Raw meatballs can be frozen on a tray, then transferred to a bag.