Ingredients
- 2 tablespoons whole cumin seeds
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 1/2 cup parsley (roughly chopped fresh leaves)
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 1/2 tablespoons kosher salt
- 5 slices (1/4 pound) bread (fresh white supermarket bread chopped into cubes)
- 3 pounds ground beef (can also use lamb or a combination thereof. Making sure that it's at the 80/20 fat ratio)
- 1/4 cup oil (vegetable oil)
- FOR SAFFRON-LEMON SAUCE
- 4 ounces Swiss Chard (about 4 large leaves)
- 1 onion, chopped fine
- 3 cloves garlic, minced
- 2 tablespoons oil (vegetable oil)
- 2 teaspoons paprika
- 1 tablespoon paprika
- 1 tablespoon turmeric
- 1 teaspoon cayenne pepper (use as much or less according to how spicy you want it)
- Salt, to taste
- 1/2 cup roughly chopped fresh parsley (divided)
- 4 cups chicken stock
- Saffron, 1 pinch (if you don't have it, don't use it. I normally don't have it)
- 1/2 cup roughly chopped cilantro leaves
- 1/4 cup fresh-squeezed lemon juice (about 2 lemons)
How to Make
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For the Meatballs:
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Step 1: Toast the whole cumin for 30 seconds in a hot dry pan, shaking the pan constantly. Cook longer for a darker, stronger, nuttier flavor, but being careful not to burn them. Grind the cumin seeds in a spice or coffee grinder.
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Step 2: Place the cumin, onion, garlic, parsley, paprika, black pepper and salt in a food processor.
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Step 3: When the spices are well ground, slowly add cubes of bread while still grinding. Do Not add the bread too fast, or it will bind up the processor. When all the bread has been added, you should have a smooth, liquified paste.
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Step 4: Mix together the paste and meat with your hands very well until it's bound together like a meatloaf. Refrigerate for 3-4 hours or overnight.
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Step 5: Roll the mixture into golf-ball-sized meatballs. Heat the vegetable oil in a saute pan to medium-high until shimmering. Brown the meatballs on all sides, but do not cook all the way through.
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To Make the Sauce:
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Step 6: Remove the thick bottom stem from each leaf of chard. Fold in half and cut into long strips.
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Step 7: Sweat the chard, onion, and garlic. Add the paprika, turmeric, cayenne, salt, and half the parsley and stir well.
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Step 8: Add the stock and saffron (if using). Bring to a boil, then reduce to a simmer, add the meatballs and cook for 45 minutes to 1 hour.
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Step 9: When done, add the remaining parsley, cilantro, and lemon juice. Stir well.
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Step 10: Serve the meatballs in a bowl and garnish with chopped parsley, lemon wedges, and crusty bread.
We hope you enjoy this recipe!
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