Saturday, July 9, 2011

Middle Eastern meatballs with coriander leaves recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Middle Eastern meatballs with coriander leaves Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern meatballs with coriander leaves.

These meatballs can be served with drinks or as part of a selection of cold or warm dishes with Fresh Tomato Sauce . Ask your butcher to mince the meat for you on the finest hole of his mincer or to pass it through the mincer twice.


500g finely minced lean lamb or beef
pinch of salt
1 onion, finely chopped
2 tsp ground cumin
1 tsp ground allspice
pinch of cayenne pepper
1 cup coarsely chopped coriander leaves
olive oil


Blend all the ingredients except the olive oil in a food processor until smooth and pasty.

Wet your hands to stop the mixture from sticking, and form small balls.

Heat the oil in a frying pan and brown the meatballs. Test the tiny meatballs after 5 minutes; larger ones may take 10 minutes.

Drain well on crumpled kitchen paper.

The meatballs can also be partially cooked and finished in the oven.

Make smaller meatballs if serving with drinks the mixture will yield about 40 cocktail-sized meatballs and about 25 larger ones to serve as part of a meal.

Chef: Stephanie Alexander Photo: Marina Oliphant Source: The Age Saturday October 30, 2004 Middle Eastern, Quick, Kid-friendly, Wheat free, Dairy free, Nut free, Egg free, Finger food 

More Middle Eastern Food Recipes

Middle Eastern roasted lamb shoulder with freekeh
Minted lamb kebabs with tabbouleh
Harissa lamb & pepper kebabs
Tandoori lamb kebabs
Home-style doner kebab
Iskender kebab recipe

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