GLUTEN-FREE SPICY MEATBALLS WITH MINT YOGHURT SAUCE
We always need something to graze on at parties, but particularly if it’s a drinks-only event, the nibbles need to be substantial enough to stave off hunger and make good company for drinks.
With that in mind we’ve adapted a classic recipe on our blog for Cevapcici, Skinless Sausages, to make these spicy little Meatballs with Mint Yoghurt Sauce.
Resized, they become the perfect one-bite finger-food for parties or picnics. They’re simple to make and reheat when you’re ready. And the sauce will keep refrigerated for several days.
Easy. Tasty. Delicious.
Bring on party-time.
Jan
SPICY MEATBALLS WITH MINT YOGHURT SAUCE
Makes up to 40
250 gm minced beef
250 gm minced pork
2 cloves garlic, minced
1 small onion, grated
½ tablespoon dried oregano
½ tablespoon dried mint
½ tablespoon smoky paprika
½ tablespoon mild paprika
Pinch of cayenne pepper
¾ teaspoons sea salt
½ teaspoon black pepper, ground
½ teaspoon bicarb soda
1 tablespoon olive oil, or more if needed
These can be prepared a few days before they’re needed.
Add all ingredients except oil to a large bowl. Knead together well by hand until the mixture is sticky and the texture uniform. Refrigerate for an hour to make rolling easier.
Take small spoonfuls and, preferably with gloved hands, roll into bite-sized balls about 3-4 cm in diameter. Cover and refrigerate again for at least 2 hours but preferably overnight.
Return to room temperature and heat a thin layer of oil in a large frypan to medium hot. Cook the meatballs for a few minutes, rolling them around to cook evenly all over. Repeat until all are cooked.
Cool and refrigerate, or freeze, until required.
Bring to room temperature before reheating. When ready to serve return to a 170°C oven for 10 to 15 minutes and accompany with Mint Yoghurt Sauce.
MINT YOGHURT SAUCE
1 medium Lebanese cucumber, grated and gently squeezed to extract moisture
130 gm plain Greek yoghurt, drained through a muslin-lined sieve in the refrigerator for a few
hours (or use ready-made labne)
1 clove garlic, minced
½ tablespoon dried mint
1 tablespoon fresh mint, finely chopped
1 tablespoon lemon juice
Pinch of sea salt
Pinch of cayenne pepper
Mix all ingredients in a medium bowl and check seasoning. Refrigerate for at least 30 minutes, or up to 24 hours, and serve cold.