June 16, 2017
Main Dish, Beef, Ground Beef,
Lamb/Mutton, Appetizers, Moroccan, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Sunday Dinner, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Spices more
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"Spiced meatballs are common in one form or another from Morocco in the west through the Middle East (kefta or kufta), to Greece (keftedes), Turkey (köfte), Armenia (kufta), Iran (kufteh, or koofteh) and all the way to India (kofta) in the east. All names for these little balls of wonder derive from the Persian verb kuftan, which means "to grind." Recipe from whats4eats and exactly as written. However, I wonder if it needs a bit of bread crumb to bind the meat together?"
Place the ground beef or lamb, onion, herbs, spices in a large bowl and mix well. Cover bowl and chill for 1 to 2 hours to allow the flavors to meld.
Form the meat mixture into balls or ovals the size of a small egg. Makes about 20 meatballs.
Heat the oil in a skillet over medium heat and, working in batches, sauté the meatballs until browned on all sides and cooked through. Browned meatballs can also be finished in a 350ºF oven.
Serve with pita bread tzatziki sauce.
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