Oriental Style Meatballs with Pecans and Dates
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 medium spring onion (s)
- 15 m pecans, caramelized
- 250 g minced meat
- 1 roll
- 6 medium date (s), pitted
- 1 pinch cayenne pepper
- 1 teaspoon cinnamon
- 1 teaspoon ginger, ground
- 1 teaspoon mustard
- 1 teaspoon, leveled salt
- 1 egg (s)
- 3 large clove (s) garlic, pressed
- 1 teaspoon cumin
- 1 handful breadcrumbs
- Pinches orange pepper
- Pinches Ras el Hanout
- 2 tablespoon oil, neutral in taste
- 3 teaspoons honey
Print Recipe
Pin Recipe Instructions
- Clean, wash, dry the spring onions and cut into fine rings. Chop the pecans into small pieces. Soak the roll in cold water, let it swell and squeeze out well. Peel the garlic and press it through a press. Cut the dates into very small pieces.
- Put these ingredients together with the minced meat, egg and spices in a bowl and knead with your hands. If necessary, add breadcrumbs so that the dough binds better and does not fall apart during frying. Shape the meat dough into small balls with your hands.
- Heat the oil in a non-stick pan and fry the meatballs until golden brown on all sides. Line a baking sheet with parchment paper. Heat the oven to 200 ° C and place the meatballs on the baking sheet. Bake the balls in the oven for about 20 minutes. Then take it out, let it cool down a bit, put 4 balls on each wooden skewer and brush with the honey.
- Before serving, heat the meatballs briefly or serve cold with a salad and flatbread.
- Tip: The balls are suitable as finger food at a party or for a buffet.
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