Twisted Beef Koftas (Middle-Eastern Meatballs) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 14 |
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Traditionally made with lamb and mint, this is my own altered version of the scrumptious Indian dish. These meatballs are pretty spicy, so season to your known preferences. I like to use lots of pepper and cayenne and minimal salt. The prep time can be cut by preparing the ingredients in a food processor. All measurements are approximate, feel free to use what you have on hand! There are many ways to serve them. My favorite method is in a fresh, warm pita with a cucumber-yogurt sauce or with terriyaki and a handful of onions. My boyfriend likes to eat his with spicy mustard. Or for a flavor crossover use them as meatballs for spaghetti! Try a cool, light salad as a side, and don't forget dessert! Ingredients:
1 lb lean ground beef |
1 medium onion, finely chopped |
1 medium potato, peeled, grated |
1/2 cup cilantro, finely chopped |
1 -4 garlic clove, finely chopped |
1/2 bell pepper, finely chopped (optional) |
1 egg |
3 teaspoons teriyaki sauce or 3 teaspoons soy sauce |
ground black pepper, to taste |
cayenne pepper, to taste |
garlic salt or seasoning salt, to taste |
Directions:
1. Preheat oven to 350.
2. Mix all ingredients in a medium mixing bowl until well-blended (using your hands works best).
3. Form golf-ball sized meatballs from the mixture and place, without touching, on an ungreased baking sheet.
4. Bake until slightly browned and cooked through (approximately 20-25 minutes).
5. Serve 'em up hot! (See Recipe Description for Suggestions).
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