The key here is to not overcook them so that the fat in the chuck cut isn’t lost and your left with juicy meatballs.
By Camille Becerra
Meatballs with Dill-Coriander Yogurt
- Total Time: 35 mins
- Yield: 2 1x
Description
The key here is to not overcook them so that the fat in the chuck cut isn’t lost and your left with juicy meatballs.
Ingredients
Scale
Meatballs
- 1 pound ground chuck
- 1/4 cup chopped nuts
- 1/4 cup of golden raisins, soak and chopped
- 1t cumin
- 1 egg
- 1 fresh red chili, chopped
- 3 green onions, sliced
- swig of olive oil
- salt + pepper
Dill-Coriander Yogurt
- 1 T toasted coriander seed
- 1 T olive oil
- 1/4 bunch dill, all large stems removed, coarsely chopped
- 1 1/2 cup strained yogurt
- lemon, honey, salt + pepper
Instructions
Meatballs
- -Mix all ingredients well.
- -Pinch small amount of the meat and fry, taste and adjust seasoning accordingly.
- -Shape meatballs.
- -Heat oil in a skillet and slowly brown meatballs on medium heat. Once golden transfer them onto a bake tray and bake at 350 degrees till cooked through, approximately 10 minutes. I drizzle them with a little oil so they won’t stick.
Dill-Coriander Yogurt
- -In a mortar and pestle grind the coriander seeds with a pinch of salt, add oil to make a paste. Add dill, mash well.
- -Add to yogurt.
- -Adjust seasoning with lemon, salt and honey.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Main
