Israeli Street Food- Lamb Meat balls

When it comes to cooking I like to learn cuisines of different cultures in what might be considered blocks. Not semesters, quarters, months, or weeks, but blocks. Blocks can be different sizes, but once I delve into studying the food of a country, region, or people I stick with it until I feel like I have mastered basics and have a good understanding of the flavor profiles. This is not always my families first choice, but Russ is a good sport.

My most recent block has been Israeli Street Food. It is a relatively specific area. Not so big, but distinct. It started with my falafel craze last month. Then I learned to make Laffa bread with homemade hummus, Israeli salad, eggplant and Tahini. Today I am trying out amba, a mango vinegar sauce and lamb meatballs.

The Amba takes a couple days so it is not ready for publication, but the lamb meatballs are done. In street food they might be cooked on a stick, but I don’t like to carry my food around so I just made balls.

2 cloves of garlic

1 large sweet onion

2 lbs. ground lamb

2 T. Coriander

2 T. Cumin

1 T. Salt

Big handful of fresh mint chopped

Big handful of flat leaf parsley chopped

Black pepper

3 T. soy sauce

Mince the garlic and finely chop the onion (I just ran in through the Cuisineart)

Mix everything else together. Form into balls and in batches so you don’t crowd the balls, brown them all over in a hot fry pan. They won’t be cooked through, but once browned remove from pan and place in an oven proof dish. Once all the balls are done cover the dish with foil and place in a 350° oven and back for 20-30 minutes depending on how big your balls are.

Stayed tuned for the amba sauce.



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