The next recipe selected for this week at Cook the Book Fridays (CtBF) is Spiced Meatballs with Sriracha Sauce. These meatballs are David Lebovitz's take on the North African merguez sausages.
To make the meatballs, toast the coriander seeds, fennel seeds and cumin seeds in a small saucepan until fragrant. Leave to cool and grind to a powder in a spice mill. Mix the ground spices in a bowl with chopped cilantro, minced garlic, sweet paprika, harissa, salt, cinnamon, allspice and sumac. Add the ground meat, of which I have used ground pork, and mix well. I left the mixture in the refrigerator for a few hours for the flavours to blend.
Pinch off some of the meat mixture about the size of an unshelled walnut, roll them into meatballs. These meatballs can either be fried over the stove or baked in the oven.
I baked the meatballs instead of cooking them over the stove. Put the meatballs in a greased baking tray and bake for about 15 minutes until cooked. The meatballs will release some of the oil and juices, and smells fantastic, aroma from all the combined spices!
The dipping sauce is made by mixing mayonnaise and sriracha sauce. Very nice!
The warm baked meatballs, very delicious! Love the spice taste and aroma in the meatballs.
These are very good! We actually had the meatballs with rice, and the tasty liquid from the baking tray is great spoon over the rice with the meatballs. My kids love the dipping sauce, but then they love anything with mayonnaise!
Do stop by CtBF to view everyone's take on this delicious meatballs. If you have the book or thought of getting one, please do, and join us! Full details here.