Polpette Mediorientali

flavio_campaniolo

Preparation time

20 minuti

Difficulty

Facile

Cooking time

15 minuti

Servings

4

Marinatura

30 minuti

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Queste #polpette hanno un mix di spezie intenso, bilanciato dalla freschezza della crema di yogurt.

Ingredients

• Ground beef
  400 g
• Greek yogurt 0%
  150 g
• Red wine vinegar
  30 ml
• Tahini
  15 g
• Vegetable oil
  15 ml
• Lemon juice
  10 ml
• Cumin
  5 g
• Sweet paprika
  5 g
• Turmeric
  5 g
• White onion
  to taste
• Garlic
  to taste
• Black pepper
  to taste
• Parsley
  to taste
• Fine salt
  to taste

Procedure

0. In a bowl, combine the ground beef with the wine vinegar, paprika, turmeric, cumin, coriander, garlic, and chopped onion. Mix well, cover with plastic wrap, and marinate in the refrigerator for at least 30 minutes (preferably an hour).

1. Prepare a creamy sauce to accompany the meatballs. In a bowl, combine the yogurt, tahini, lemon juice, olive oil, salt, and pepper. Blend until smooth, then add the chopped parsley.

2. After half an hour, take small portions of dough and shape them into meatballs (if you prefer, you can give them a slightly elongated shape, like a kebab).

3. Heat a drizzle of oil in a nonstick pan and cook the meatballs over medium-high heat, turning them often, until evenly browned (about 10 minutes).

4. Arrange the meatballs on a serving platter and serve with the yogurt and tahini cream. Serve with pita bread, a fresh salad, or basmati rice.

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Creation date Apr 02, 2025

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