Recipe

Baharat Meatballs

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Baharat Meatballs

Beef meatballs with coriander seeds, cumin and dill. With a caper gremolata and buttery polenta.




Ingredients to serve 2

  • 300g x beef mince
  • ¼ x onion – peel and chop finely
  • ½ x egg (from your pantry)
  • ½ tsp x coriander seeds
  • ½ tsp x cumin
  • 3g x fresh dill – pick off leaves, chop
  • 1 tbsp x capers – rinse and chop roughly
  • ½ x lemon
  • 1 clove x garlic – crush, peel and chop
  • 10g x parsley – chop
  • 2 tbsp x olive oil for the gremolata (from your pantry)
  • 100g x quick cooking polenta
  • 400ml x boiling water
  • 2 x leeks – slice (2 cm)
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)

Ingredients to serve 4

  • 600g x beef mince
  • ½ x onion – peel and chop finely
  • 1 x egg (from your pantry)
  • 1 tsp x coriander seeds
  • 1 tsp x cumin
  • 5g x fresh dill – pick off leaves, chop
  • 2 tbsp x capers – rinse and chop roughly
  • 1 x lemon
  • 2 cloves x garlic – crush, peel and chop
  • 20g x parsley – chop
  • 4 tbsp x olive oil for the gremolata (from your pantry)
  • 200g x quick cooking polenta
  • 800ml x boiling water
  • 4 x leeks – slice (2 cm)
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Egg: Beat the egg lightly in a bowl. 4-box – use all of it. 2-box – use half of it. Solo-box – use one quarter of it.

Step 3

Lemon: Using the fine side of the grater, grate the yellow/green skin of the lemon to create zest. Then cut in half and juice.

Step 4

Gremolata: Mix these ingredients together in a small bowl – capers, lemon zest and juice, garlic, parsley and olive oil (see quantity above for gremolata). Set aside.

Step 5

Meatballs:Mix these ingredients together in a large bowl – mince, onion, egg, coriander seeds, cumin and dill. Season generously with salt and pepper. Roll the mince mixture into golf ball sized meatballs. Place a few glugs of olive oil in a large frying pan on medium-high heat. Add the meatballs and cook for 5 minutes. Keep turning them and moving them around in the pan. Add the leeks with a little salt and cook together with the meatballs for another 10 minutes. When done, remove from pan and set aside.

Step 6

Polenta: Pour the boiling water and a little salt into a small pot. Bring it up to a gentle simmer and add the polenta, using a whisk (or a wooden spoon) stir the polenta until it thickens, about 1 minute. Add a generous knob of butter and season to taste. If it is too thick, add more boiling water until your desired consistency is reached. As the polenta cools it will thicken again, you can just stir in more boiling water to loosen it again.

Step 7

Serve the polenta and meatballs on a plate and top with the gremolata.