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Sunday, 19 January 2014

Almond Dukka Meatballs with Chilli Minted Yoghurt

In keeping with the Mediterranean theme, I made these delicious little meatballs the other night.
We had them for dinner, but made smaller they would be lovely as finger food.
I had a couple of packets of dukka in the pantry and received some more for Xmas.  As a way of using it other than with olive oil and beautiful fresh bread, I decided to put it into the meatball mix and we all loved it.
Doesn't matter which one you use experiment with a few different ones. I served then with a minted chilli yoghurt and a salad. They would also be great in some pita pockets with hummus and salad.
Easy little family meal.

1 kilo beef mince
1 packet of almond dukkah or (pistachio dukkah would be lovely as well)
2 cloves garlic
1 small red onion finely chopped
two good handfuls chopped coriander
1 large egg
salt and pepper
Add a small amount of water if your mix is too dry

1 cup plain yoghurt
1/2 cup chopped fresh mint
2 tablespoons chilli jam

Preheat oven to 175C
Mix the meat, onion garlic coriander and dukkah together with the egg  in a large bowl.
Shape the mince into kofta shape in your hands pressing firmly together.
Place them on a baking paper lined tray in the oven and cook for 10 mins and turn cook for a further 10 mins or until done. Do not overcook them.
Mix the yoghurt, mint and the chilli jam in a bowl whilst the meatballs are cooking.
Serve with a fatoosh salad

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