Rating: 5 stars
6461 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 6461
  • 6,461 Ratings
Roger Hayot
May 2000

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Recipe Summary

Yield:
MAKES 12 MEATBALLS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a medium skillet. Add the onion and garlic and cook over moderate heat until softened, about 4 minutes. Add the cumin, cardamom, coriander, turmeric and ginger and cook until fragrant, about 1 minute. Scrape the vegetable-spice mixture into a medium bowl and let cool.

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  • Add the ground beef to the bowl, along with the parsley, cilantro, mint, egg whites, salt, harissa and pepper and mix with your hands until thoroughly combined. Divide the meat mixture into 12 equal portions, roll into balls and set on a large plate.

  • Heat 1/4 inch of vegetable oil in a large skillet. Add the meatballs and sauté over moderate heat, turning occasionally, until evenly browned and cooked through, about 10 minutes. Drain the meatballs on paper towels, then serve.

Serve With

Couscous, chickpeas and grilled vegetables, such as zucchini, eggplant and bell peppers.

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