Cumin In Meatballs Recipe Recipe For Hand

MIDDLE EASTERN CUMIN MEATBALLS

Steps:

• Combine the ground beef, egg, garlic, bread crumbs, cumin, salt, and pepper in a large bowl until well mixed. Roll the mixture into egg-sized balls, and set aside.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs; cook until firm, and browned on all sides, about 10 minutes. Remove meatballs from the skillet and pour out the fat.
• Bring the water to a boil in the same skillet over medium-high heat. Stir in the tomato paste, lemon juice, garlic powder, salt, and pepper. Bring to a boil, then reduce heat to medium. Add the cooked meatballs, and simmer in the tomato sauce for 5 to 10 minutes until completely cooked.

CUMIN MEATBALLS

Steps:

• Mix meat, egg, bread cumbs, garlic, cumin, salt and pepper.
• Divide into 20 equal-size balls.
• Roll each ball into egg shape.
• Set aside.
• Heat oil in a large skillet over medium heat.
• Add meatballs, brown on all sides.
• Remove from skillet and set aside.
• Drain skillet.
• Pour 3/4 cup water into skillet.
• Add tomato paste, lemon juice, garlic powder, salt and pepper.
• Bring to a boil, reduce heat to medium, cook 5 minutes.
• Return meat to skillet and cook just until heated through.

LAMB MEATBALLS WITH LEMON-CUMIN YOGURT

Steps:

• Heat the oven to 375°F and arrange a rack in the middle.
• Combine all meatball ingredients in a large bowl and mix thoroughly with your hands.
• Form into 30 balls (about 2 teaspoons each) and place on a baking sheet.
• Bake until meatballs are no longer pink in the middle, about 15 minutes.
• Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well.
• Serve with the meatballs.
• NOTE: The meatballs can be formed up to 24 hours ahead and refrigerated; they'll just need an additional 3 to 5 minutes in the oven to cook through.
• The yogurt dip can be made 1 day ahead, covered tightly, and refrigerated.

CHILE-CUMIN LAMB MEATBALLS WITH YOGURT AND CUCUMBER

Steps:

• Chile sauce:
• Toast chiles, red pepper flakes, and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant and cumin seeds are golden, about 3 minutes.
• Let cool. Working in batches, finely grind in spice mill, then transfer to a blender. Add vinegar, paprika, and garlic to blender and blend until smooth. With motor running, gradually stream in oil and blend until combined. Transfer to a large bowl; season with salt.
• Do ahead: Chile sauce can be made 2 days ahead. Cover and chill.
• Meatballs and assembly:
• Pulse onion, chopped garlic, parsley, oregano, sage, fennel seeds, coriander, cumin, and 1 tablespoon salt in a food processor, scraping down sides as needed, until finely chopped. Add egg, lamb, and flour and pulse until evenly combined. Form lamb mixture into 1 1/2" balls.
• Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high. Working in 2 batches and adding another 1 tablespoon oil to skillet if needed, cook meatballs, turning occasionally, until browned on all sides and cooked through, 5-8 minutes. Transfer meatballs to paper towels to drain.
• Transfer all meatballs to bowl with chile sauce and toss to coat. Toss cucumber in a medium bowl with lemon zest, lemon juice, vinegar, and remaining 2 tablespoons oil; season with salt and pepper.
• Spoon yogurt into bowls. Evenly divide meatballs among bowls; top with dressed cucumber and mint and sprinkle with red pepper flakes.
• Do ahead: Meatball mixture can be made 1 day ahead. Cover and chill.

MIDDLE EASTERN CUMIN MEATBALLS

Steps:

• Combine the ground beef, egg, garlic, bread crumbs, cumin, salt, and pepper in a large bowl until well mixed. Roll the mixture into egg-sized balls, and set aside.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs; cook until firm, and browned on all sides, about 10 minutes. Remove meatballs from the skillet and pour out the fat.
• Bring the water to a boil in the same skillet over medium-high heat. Stir in the tomato paste, lemon juice, garlic powder, salt, and pepper. Bring to a boil, then reduce heat to medium. Add the cooked meatballs, and simmer in the tomato sauce for 5 to 10 minutes until completely cooked.