These meatballs may be served with plain boiled rice or a pilaf to accompany a spicy vegetable curry, a curry sauce or a roasted chicken.
2 lb. minced beef onion, finely chopped garlic cloves, crushed
1 oz. fresh breadcrumbs finely grated rind of
1 lemon juice of
11 teaspoons salt
½ teaspoon freshly ground black pepper
1 egg, lightly beaten
2 teaspoons coriander seeds, finely crushed
4 oz. cream cheese
2 teaspoon cayenne pepper
1 oz. butter
1 fl. oz. vegetable oil
In a large mixing bowl, combine the beef, onion, garlic, breadcrumbs, grated lemon rind, lemon juice, salt, pepper, egg and coriander seeds. Using your hands, mix and knead the ingredients well. Divide the mixture into about 20 walnut-sized balls. Set aside.
In a small mixing bowl, cream the cream cheese and cayenne pepper together with a wooden spoon. Put the bowl in the refrigerator to chill for 30 minutes.
Remove the cream cheese mixture from the refrigerator and put the bowl on your work surface.
Flatten a meatball in the palm of your hand. Put 2- teaspoon of the cream cheese mixture in the centre and bring the meat mixture together, covering the cream cheese completely. Roll the meatball gently between the palms of your hands to make the ball round again. Continue in this manner until all the meatballs have been stuffed.
In a large frying-pan, melt the butter with the oil over moderately high heat. When the foam subsides, reduce the heat to moderate. Add as many meatballs as the pan will hold comfortably. Fry the meatballs, turning occasionally, for 6 to 8 minutes or until they are brown all over.
Using a slotted spoon transfer the meatballs to a dish lined with kitchen paper towels. Keep hot while you fry the remaining meatballs in the same way.