Sunday, April 1, 2012

Grilled Cumin and Chile Veal Meatballs

This is a quick and easy dish that's perfect for a weeknight meal. If you like spice, I would recommend increasing the red chile flakes slightly. I only had 340g veal, but kept most of the ingredient amounts the same, only decreasing the breadcrumbs slightly.

One year ago: Potato Latkes
Two years ago: Tex-Mex Comfort Food

Grilled Cumin and Chile Veal Meatballs (from Cook This Now)

1 tsp whole cumin seeds
1/4 - 1/2 tsp red chile flakes
450g ground veal
1/3 cup breadcrumbs
1/4 cup chopped fresh mint or basil
1 egg
1 garlic clove, minced
1/2 tsp kosher salt
1/4 tsp black pepper
olive oil

1. In a dry skillet over medium heat, toast cumin seed until fragrant, 2 min. Add chile flakes and toast 30 seconds longer.
2. In large bowl, combine veal, bread crumbs, herbs, egg, garlic, salt, pepper, and toasted spices. Mix until combined and form into 1" meatballs.
3. If grilling, thread onto metal skewers and brush with olive oil. Grill over high heat until golden and firm, 5 - 7 minutes.
4. If broiling, arrange on baking sheet and broil on high, 5 - 6 minutes.

No comments:

Post a Comment