Oriental Beef Meatballs

These flavorful beef meatballs are seasoned with cumin, chili flakes, sesame seeds, and sautéed onion. The mixture holds together without an egg, while milk-soaked breadcrumbs keep the meatballs tender.

You can adjust the chili flakes to suit your preferred heat level. For evenly sized meatballs, divide the mixture into portions of approximately 40 g each.

Recipe Details

• Preparation time: 15 minutes
• Cooking time: 10 minutes
• Total time: 25 minutes
• Servings: 4

Ingredients

• 600 g minced beef
• 1 onion, finely chopped
• 70 g breadcrumbs
• 100 ml whole milk
• 2 teaspoons ground cumin
• 1/2 teaspoon dried chili flakes
• 1 tablespoon sesame seeds
• 1 slightly heaped teaspoon salt
• 1 teaspoon white pepper
• Olive oil, for frying

Instructions

1. Heat about 1 tablespoon of olive oil in a nonstick frying pan over medium heat. Add the cumin, chili flakes, sesame seeds, and chopped onion. Cook for about 5 minutes, stirring constantly, until the onion is translucent. Remove the pan from the heat.
2. Place the breadcrumbs in a bowl and pour the milk over them.
3. Add the minced beef, salt, pepper, and cooked onion-and-spice mixture to the bowl.
4. Mix everything until evenly combined.
5. Divide the mixture into portions and roll each one into a ball. Flatten the balls into patties about 1 cm thick.
6. Heat about 2 tablespoons of olive oil in a nonstick frying pan over medium heat. Fry the meatballs for approximately 3 minutes on each side.

Serving Suggestions

Serve the beef meatballs with pita bread and yogurt. A pea salad with mint and lemon also complements their cumin-and-chili seasoning.