1 slice of dry bread
1 small onion
4 x 15ml spoons fresh parsley or 1 x 15ml spoon dried parsley
1 x 5ml spoon fresh mint or ½ x 5ml spoon dried mint
½ x 5ml spoon fresh dill or ¼ x 5ml spoon dried dill
250g minced beef or lamb
Fresh black pepper for seasoning
Baking tray, greaseproof paper, 2 x small bowls, measuring jug, chopping board, vegetable knife, fork, large mixing bowl, measuring spoons, mixing spoon.
- Preheat the oven to 200°C or Gas mark 6.
- Line a baking tray with greaseproof paper.
- Break the bread into small pieces and place in a small bowl. Cover with the milk and leave to soak until the bread is soft.
- Prepare the ingredients:
-peel and finely chop the onion;
-chop the fresh parsley, mint and dill (if using);
-break the egg into a small bowl and beat lightly.
- Place the beef/lamb mince, parsley, mint, dill, a grind of black pepper and half the beaten egg in a large mixing bowl.
- Squeeze out the excess milk from the bread and add bread to the meat mixture.
- Stir the mixture well to combine the ingredients.
- If the mixture is too thick to shape easily add a little more beaten egg to achieve the right consistency for shaping.
- Roll the mixture into 12 even sized 3cm balls and place on a lined baking tray. Remember to thoroughly wash and dry your hands after touching the raw meat mixture.
- Bake in the oven for 20-25 minutes.
- Check to make sure the meat balls are thoroughly cooked by piercing the centre with a fork or skewer, the juices should run clear and there should be no pink meat.
- The spice blend Ras el hanout could be used to season and add extra flavour to the meat mixture.
- Serve with flatbreads and hummus or couscous.
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