I am shocked, shocked I tell you! that my children actually enjoyed this recipe. I’m not sure why, perhaps they have given up all hope of enjoying a decent meal from my kitchen and now sullenly submit to my demands that they eat the goddamn food that I paid for and worked hard to put in front of them and it’s not like you do any chores around… Ahem. I got a little off track here.
Whatever the reason, they ate this one on my first attempt.
These are basically middle-eastern meatballs. You can cut in other things with the meat, serve them in a variety of ways, whatever floats your boat. (I rather enjoyed wrapping them in some naan with rice.) It’s a meatball. It’s the spices that make it.
The oven instructions are below. We haven’t grilled them yet, but they should do great, just use a little grill-sense. It’s a reasonably easy and fast recipe, ~20 minutes to prep and ~20 minutes to cook.
The recipe plus rice and other sides makes enough for 6-8 people.
- 2 pounds of ground beef – don’t get a lean mix! 80-85% seems good
- mix in other ground meats as your fancy takes you, but you need some fats – don’t go too lean
- 1 egg
- 1/2 cup chopped fresh parsley, or 1/4 cup dried
- 1/2 small onion, diced fine
- 1 red bell pepper, diced fine
- Garlic, 3-4 minced cloves
- Paprika, 1 tsp
- Salt, 1 tsp
- Cumin, 1/2 tsp
- Pepper, 1/2 tsp
If you plan on skewering the meat, and you’re using bamboo or wood skewers, soak them in water for ~30 mins.
- Preheat oven too 350°
- Mix all the ingredients in a bowl (don’t overmix)
- Form the mix into oblong patties, about kielbasa-thick
- If you’re skewering, shove in the skewers now or form the patties around the skewers
- Bake in the oven for 20 minutes, or grill for ~20 minutes, flipping at least once
- For the last couple of minutes turn on the broiler to brown the meat
Usual disclaimer with ground meat dishes: make sure the internal temp is at least 160° before serving.
Serve with some traditional middle-eastern sides, like:
- Naan bread
- Cucumbers and cherry tomatoes