Meatballs
A classic Israeli-style meatball recipe made with fresh ground meat and warm spices. Tender, aromatic, and quick to prepare ΓÇö perfect for weeknight dinners.
Ingredients
- 500 grams fresh ground meat
- 1 medium egg
- 1 medium onion
- 1/4 bunch parsley
- 2-3 cloves garlic
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- 3 tablespoons breadcrumbs
- 1-2 splashes soda water
Method
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Step 1
In a large bowl, combine 500g fresh ground meat, 1 egg, 1 medium onion (chopped), 1/4 bunch parsley (chopped), 2-3 crushed garlic cloves, 1 teaspoon salt, 1 level teaspoon paprika, 1/2 teaspoon cumin, 1/4 teaspoon turmeric, 3 tablespoons breadcrumbs, and 1-2 splashes of soda water. Mix gently until just combined.
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Step 2
Cover and rest the mixture for 10 minutes to allow the breadcrumbs to absorb moisture.
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Step 3
Shape the mixture into small meatballs (about 25-30g each).
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Step 4
Heat a skillet over medium heat and add a thin layer of oil. Fry the meatballs in batches, turning occasionally, until browned and cooked through, about 8-10 minutes. Alternatively, bake at 200C for 20-25 minutes.
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Step 5
Serve hot with your choice of sides or sauce.
Notes
Use the exact ingredients and quantities provided. Add the soda water a splash at a time to control texture; avoid overworking the meat to keep meatballs tender.