500 grams of ground lamb or beef. Traditionally lamb is used. The fattier the better.
500 gr de viande hachee
1 small onion finely chopped
1 oignon finement hache
2 tablespoons of freshly grated bread crumbs
2 cuilleres a soupe chapelure
1 tablespoon of finely chopped flat leaf parsely
1 cuillere a soupe de persil plat finement hache
2 teaspoons of spice blend with cumin, coriander and fennel
2 cuilleres a cafe d'epices avec cumin, coriandre et fenouil
1-2 teaspoons of cayenne
1-2 cuilleres a cafe de cayenne
Salt and Pepper
Selt et Poivre
2 tablespoons of olive oil
2 cuilleres a soupe d'huile olive
1 tablepoon of white vinegar
1 cuillere a soupe de vinaigre blanc
1) Combine all the ingredients quickly and gently. It's not possible for someone observing Ramadan to taste for salt while cooking during the day. I recommend 10-15 grams of salt for 500 grams of meat. Do not overwork the mixture. Roll into balls the size of walnuts.
2) Cook the meatballs on medium high heat and turn when they develop the color shown.The meatballs will not brown very much. Cover and cook on medium-low heat for about 10-15 minutes. They are done when they feel firm. There will be alot of fat in the pan, keep the meatballs in this untill ready to serve. These are succulent and moist. I don't see the point in making meatballs with lean ground meat. Alot of the fat cooks off anyway and you can drain it off.