 |
| Beatriz de Diaz Lainez's Meatballs
Spice mixture: � teaspoon cloves ? teaspoon cinnamon 1-teaspoon ground ginger � teaspoon cardamom � - 1-teaspoon salt ? teaspoon pepper 1 pound lean ground beef 1 egg, beaten ? cup chopped fresh cilantro 2 tablespoons flour 1/3-cup olive oil In a large bowl, mix the meat and egg together. In a small bowl, mix the spice mixture ingredients together and add them to the meat mixture. Add the cilantro and mix thoroughly. Form meatballs 1 inch in diameter (makes about 20 meatballs) Roll the meatballs in flour. Heat the olive oil in a large skillet. Fry the meatballs over medium heat until they are brown, turning them frequently with a slotted spoon or by shaking the skillet. You may have to fry the meatballs in two batches. About 6 minutes of frying will leave the meatballs slightly pink in the middle and very juicy. For well-done meatballs, fry 2 minutes longer. These meatballs may be eaten as a main course, at room temperature as a mezzes or added to soups and stews. Variations: Add one of these combinations to the spice mixture: 2 tablespoons currants and 2 tablespoons crushed walnuts 1 1/2 teaspoons minced fresh parsley with 1-teaspoon vinegar 2 tablespoons ground pine nuts and 2 teaspoons honey Source: "A Drizzle of Honey", Gitlitz & Davidson, New York, 1999 Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |