There is no rule yet in my book on how one makes fantastic meatballs. My own rule is determined by the kind of seasoning I have on hand, a picture in a book or magazine or an emotion or the feeling of a particular spice. For today’s recipe I thought I’d try a version of a classic meatball with Middle Eastern flavor. Given the fact that Middle Eastern people eat mostly lamb (when it comes to eating meat) my meatballs recipe is not by definition Middle Eastern, but yet two ingredients often used in the kitchen of the middle east are ras el Hanout and mint and both of these ingredients are used in my meatballs today.
This recipe is a fusion of ras and mint; these two ingredients are naturally pungent and for sure won’t go unnoticed by those who have tried Middle Eastern cooking. When you eat these meatballs you will think of Middle Eastern food immediately. My meatballs are made with ground beef and Italian sausage, onion, garlic, mint, turmeric, oregano, salt, black pepper and lovely fragrant ras.
Ras is for sure a rare spice to find in a Latin kitchen; however, this spice must not be missed by any curious cook. Should you not have tried it yet I suggest you to order it on amazon or any other spice store of your preference.
Ras el Hanout is a very pungent ingredient with a warm distinct flavor. The blend is made with, but not limited to cardamom, clove, cinnamon, coriander, cumin, paprika, nutmeg, peppercorn and turmeric. In countries where this spice is widely used every cook has his or her own blend. A very powerful spice full of good things; you can use this blend to marinate meat, tagines, meatballs and lamb. It pairs deliciously with any Middle Eastern dishes, with curried rice and roasted vegetables. Ras is also a common blend used in Moroccan and North African cooking.
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You can serve the meatballs with rice, pasta, as appetizing or over salad. I served mine for lunch inside flat pita bread with arugula and with a salsa made with tomatoes, corn, strawberries, radishes and onions. To this I added a yogurt vinaigrette which I made with plain yogurt, garlic, olive oil and lemon.
It is a great bite of food all compacted in a thin pita’s bread. The salsa adds lots of texture and extra flavor to the dish and the yogurt vinaigrette is a fresh addition. All in one, the entire dish is healthy, simple and easy to make at home anytime. Also, as a hors d’oeuvres or a first course entrée, this dish is great because it allows you to interact with the food, letting your guests create their own bite themselves.
Ingredients :
- For the Meatballs:
- 1 lb. lean ground meat
- 1 lb. Italian or Argentinian sausage
- 4 garlic cloves, minced
- 1 medium onion, diced
- 1 teaspoon oregano powder or fresh
- 2 teaspoons ras el Hanout
- 1 teaspoon turmeric
- 1 cup mint leaves, minced
- Salt and fresh ground black pepper, to taste
- 2 eggs
- 1 cup Panko
- For the Tomatoes- corn and strawberries salsa:
- 2 cups tomatoes, diced
- 1 cup strawberries, diced
- 1 cup corn, previously blanched or sautéed
- 1 red onion, diced
- 5 radishes, diced
- Parsley, cilantro or mint, minced
- 2 tablespoons olive oil
- 1 tablespoon lime or lemon juice
- Salt and fresh ground black pepper, to taste
- For the vinaigrette:
- 1 cup plain yogurt
- 1 garlic clove
- 1 tablespoon olive oil
- Lime juice, to taste
- Salt and fresh ground black pepper, to taste
- For Serving or garnishing:
- Warm thin pitas bread
- Arugula or any other fresh herbs (mint, cilantro, parsley, cabbage or lettuce)
- Tomatoes- corn and strawberries salsa
- Yogurt vinaigrette
Directions:
For the meatballs:
In a large bowl mix all the meatballs ingredients until everything is blended together. Form the meatballs with your hands; try to make them all the same size and as even as you can. Place the meatballs in a sheet tray and baked them in a pre-heated 350° F (180° C) oven. Bake the meatballs for 20-25 minutes.
Make the Tomatoes- corn and strawberries salsa: Diced and minced all the ingredients for the salsa and place in a mixing bowl. Add the oil, lemon juice and season with salt and pepper.
Make the vinaigrette: In a food processor or blender, combine the yogurt, garlic, oil, lime juice, salt and pepper and blend. This can be made ahead.
Serve everything individually; allow your friend or family to make their own pita pockets by layering the arugula, meatballs, salsa and vinaigrette themselves. Enjoy it.
http://www.fromscratchlatinkitchen.com/ras-mint-meatballs-pitas-pockets/
This post is also available in: Spanish
MeCooks says
Great recipe, it looks yummy 🙂
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