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Sunday, 17 May 2015


Ottolenghi meatballs
Meatballs infused with a cocktail of Eastern spices. These were so aromatic, delighting all the senses - just as everything Ottolenghi does.
Transforming beef and lamb mince into a flavour sensation far removed from most other burgers and meatballs. You can always turn them into burgers if you prefer! If you are looking for something different and have an hour to spare, you won't be disappointed. The dish is not difficult to make at all and came from Ottolenghi's 'Jerusalem' recipe book. It would make a fantastic sharing platter with friends.
The main spice for the meatballs was Baharat, which you can make yourself (plenty of online recipes) or buy ready made. We made enough spice for a few meals and will probably use it next time to experiment with fish.
We served our meatballs with Orzo - small pieces of pasts which look like rice and a few chunks of toasted ciabatta to help mop up the wonderful lemony juices. We also added a few sliced asparagus spears at the end of cooking which added a nice crunchy texture to the dish.
Here's a link to the Ottolenghi recipe
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