Middle Eastern Meatballs

Ingredients

Here are the following ingredients:

• 6 lb (2.7 kg) Ground Beef (Medium)
• ¼ cup (60 mL) garlic powder
• ¼ cup (60 mL) ground coriander
• 3 tbsp (45 mL) ground cinnamon
• 3 tbsp (45 mL) ground cumin
• 3 tbsp (45 mL) paprika
• 2 tbsp (30 mL) ground allspice
• 2 tbsp (30 mL) kosher salt
• 2 tbsp (30 mL) freshly ground black pepper
• 10 large eggs
• 2 cups (500 mL) bread crumbs
• ½ cup (125 mL) canola oil
• Service
• 4 cups (1 L) classic hummus
• 4 cups (1 L) housemade pickled vegetables, about 1 lb (500 g)
• 1 cup (250 mL) chopped fresh parsley

Preparation

1. Season beef with garlic powder, coriander, cinnamon, cumin, paprika, allspice, salt and pepper. Add eggs and bread crumbs and mix gently until well combined.
2. Portion and roll mixture into 48 meatballs, approximately 2½ oz (75 g) each. Arrange meatballs in a single layer on large, parchment paper-lined sheet pans.
3. Brush tops of meatballs with oil. Roast, in convection oven at 400°F (200°C), for 15 to 18 minutes until a digital instant-read thermometer inserted sideways into centre of meatball reads at least 160°F (71°C). Drain excess fat. Cool, cover and refrigerate.

Service

1. Warm 3 meatballs in oven, deep fryer or skillet set over medium heat until heated through.
2. Spread ¼ cup (60 mL) hummus on serving plate. Top with meatballs and ¼ cup (60 mL) pickled vegetables. Garnish with 1 tbsp (15 mL) parsley.

Beef Cuts