I love to experiment with different flavors in my cooking. I have kids who go through different phases and fads with food and they tire easily of the same dishes i churn up.
I also like to be innovative and challenge certain “norms” in cooking. I know meatballs need egg or breadcrumbs for binding but i have managed to make mine egg and breadcrumb free making it gluten free!!! There is a secret to this which i am going to share today with all of you. To get the perfect meatballs its best to use the freshest of mince, be it chicken, beef or lamb. Also its advisable not to wash the mince. If your fussy all you need to do is wash the meat before mincing it. This way theres no extra moisture in the meat. Now what meat do you want to use? The choice is absolutely yours…anything is ok…ofcourse keeping in mind each type of meat has its own flavor. So…shall we start?????
I decided to shape the meatballs into tiny rounds and insert a toothpick in each one as a different kind of serving suggestion making it ideal for get togethers. All you need to do is pass the plate around and hope you dont run out of these lovely succulent meatballs!
500 grams of minced meat of your choice
2 cloves of minced garlic
1 small onion chopped or grated (if grating please squeeze out the water)
1/2 teaspoon of salt or to taste
2 tablespoons of chopped parsley
1 teaspoon of tahini
1 teaspoon of Nitu Didi cumin powder
1 teaspoon of Nitu Didi garam masala powder
2 tablespoons of olive oil for marinating and another 2 tablespoons of olive oil for grilling
For best results use a good quality spanish olive oil
mix the minced meat with all of the above ingredients and leave in the fridge for a few hours for the spices to infuse into the meat.
Remove half an hour before cooking and shape into round small balls applying pressure while shaping so the balls are well shaped and the meat is tightly shaped. Loosely shaped balls tend to break while grilling.
Heat a non stick frying pan with the rest of the olive oil and when hot add the meatballs. Brown them on medium heat and serve immediately.
I served them with my mint and coriander chutney but you can serve them with any sauce of your choice
For home made tahini recipe: