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.
Baked meatballs look great, with all that juice! Must taste fabulous with rice!
ReplyDeleteThey look really nice!
ReplyDeleteThese look great, I should have baked them, because I know they come out really tender, but I was in a hurry. We did enjoy them, a little spicy, but good all the same.
ReplyDeleteI've had some SERIOUS meat cravings lately - THIS RECIPE would help fill that void FOR SURE!
ReplyDeleteI loved the flavors of these meatballs too. Try the yogurt-tahini sauce if you have a chance. It's a little more involved to make, but offers a nice contrast to the spicy Sriracha sauce.
ReplyDeleteI like your assembly line of meatballs, showing off their roundness and tastiness. I agree the juice from the bake is exceptional.
ReplyDeleteYour children must love spicy flavoring so these meatballs were probably winners with them. I bet they would like them in a wrap and eaten as a sandwich, letting the Sriracha Sauce just drip out of the sandwich on the plate (or, their t-shirts). I ate them a meatballs snack, like your lovely picture but also twice, as a sandwich with the meatballs wrapped in a Naan. It's so Street Food and delicious.
ReplyDeleteThese seem to have been a hit for everyone I've seen so far. Love the variety of meats people used. Yours look terrific and your idea for spooning the pan juices over rice make me want to make them all over again!
ReplyDeleteThese little meatballs were a big hit with me. I loved the spice mixture…I love the flavors of Morocco! I made both sauces, but preferred the yogurt-tahini sauce. Yours look lovely!
ReplyDeleteMan, these were so good, weren't they?!? Glad you all liked them and the meatballs looks so perfectly round and yummy!
ReplyDeleteOh my goodness! Look at the juices from those meatballs! Just divine!!!
ReplyDeleteYour dish looks fabulous!! I agree, baking was the way to go. I used lamb for mine and only made the Sriracha sauce, but need to try the other. Served with Naan - a big hit. So happy you liked them!
ReplyDeleteI agree with your kids, I love anything with mayonnaise too. Your dish looks great and love the idea of adding rice to the dish- will do it next time
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