Easy Basturma Meatballs
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
18 meatballs
ingredients
- 1 lb ground lamb
- salt (I added 1/2 teaspoon)
- 1⁄4 teaspoon cracked black pepper (I usually add closer to 1/2 teaspoon)
- scant 1/2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cardamom
- 1 dash ground coriander
- 1 dash freshly ground ground nutmeg
- 1 dash ground cloves
- 1 teaspoon dried parsley (Or 1 tablespoon fresh parsley finely minced. I didn't have any fresh on hand. My addition.)
- 1⁄2 tablespoon rose water (DO NOT omit) or 1/2 teaspoon dried rose petals (DO NOT omit)
directions
- Preheat oven to 350 degrees.
- In a large mixing bowl stir together all the ingredients.
- To form the meatballs, use a greased 1 1/2" cookie scoop (grease it inside and out) and then with greased hands roll into meatballs.
- Transfer to a parchment lined baking sheet.
- Bake approximately 25 minutes or until no longer pink in the middle.
- Transfer the meatballs to a paper towel to soak up the grease then arrange them on a serving platter. Sprinkle with some dried parsley or garnish with fresh parsley if you have any.
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Reviews
-
I liked the rose. Tasty different meatballs. I used regular ground beef, sea salt to taste, freshly ground cardamom, allspice in place of nutmeg as we do not consume intoxicants, fresh flat leaf parsley, Iranian rose water plus a little dried Damascus rose petals as well from our local Persian grocer, along with the rest of the ingredients. Served with Saffron buttered rice, a yogurt salad and a fresh salad, for a nice meal masha Allah (Praise be to God). Made for Summer 2012 NA*ME TAG! (June, July, August)
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I tried to find lamb (ground or not!) for the better part of a month and finally gave up and used beef. Given the difference in taste and texture between the two meats the recipe still came out delicious. I used dried culinary rose petals, the light floral essence made a lovely difference in this recipe and brought it far above ordinary. The spicing is excellent. Made for North Africa/Middle East forum's Winter Tag.
RECIPE SUBMITTED BY
COOKGIRl
United States