Sultans' Meatball

This recipe is a all-star, easy-to-follow excellent meatball recipe.There are many types of meatball using different types of meats and spice but this one is special. What makes them special is the use of semolina for binding them. It completely changes the texture, chewy and delicious. Also the use of tomato paste and basil gives a different aroma together with the use of cumin. Enjoy!

Ingredients:

• 500g mince meat beef, lamb or a combination
• 1 onion, finely grated
• 1/4 cup semolina
• 1 tbsp tomato paste
• 1 egg
• 1 tsp bicarbonate of soda
• 2 tsp cumin
• 2 tbsp basil, finely chopped
• 2 tbsp parsley, finely chopped
• salt 
• fresh ground pepper
• 2 tbsp cooking oil for frying

How To:

Put the meat into a bowl and add the onions, tomato paste, egg, basil, parsley. Sprinkle over the spices, salt, and semolina. Work everything together thoroughly with your hands, and then cover with plastic wrap and leave in the refrigerator for 5-6 hours.

Line a baking sheet with plastic wrap. Have a bowl of cold water beside you to dampen your hands with; this helps them not get too sticky for shaping the meatballs. Roll in your hands to form them into flattish ovals and place on the lined baking sheet. Heat the oil in a frying pan.

Line another baking sheet with kitchen towel, and when the oil is hot, fry the meatballs in batches without overcrowding the pan. Cook them for about a minute a side, or until golden brown all over.

 

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