I cup parsley, chopped
1 medium onion, chopped fine
4 cloves Garlic, minced
2 large fresh Egg
3 tablespoons bread crumbs
1 tsp Cumin
1 tsp ground coriander seeds
½ tsp cinnamon
Salt and freshly ground black pepper to taste
500 gram ground beef topside, lean
Vegetable oil for frying
Mix and knead together all of the ingredients. Form into 20 balls (about 2 tablespoons of mixture each). Slightly flatten the balls and fry for about 5 minutes on each side in a lightly-oiled skillet.
Makes 20 meatballs–
Serve with tahini sauce
Number of Servings: 20
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I’m making these for dinner. I am baking instead of frying. I also used ground lean chicken as the meat. Fingers crossed! They sure do smell good. I’m serving with an Israeli black eyed pea recipe I have and roasted eggplant with fenugreek.
I hope your ketzitzot turned out great, love to hear how they were.Interesting take on this traditional Israeli meat ball to bake and use ground chicken.
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