Serves: Makes 8 servings
- 1 pound lean ground pork
- ½ pound ground veal
- ⅓ cup finely chopped yellow onion
- 2 teaspoons ground cumin
- 2 teaspoons Spanish smoked paprika
- 2 teaspoons minced fresh flat-leaf parsley
- 1 teaspoon pressed or minced garlic
- 1 teaspoon olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 6 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
Procedures:My friends always rave about this recipe, which is a takeoff of an appetizer that I learned to make in Morocco on my first trip there in 1997. Sometimes I’ll serve both the Minty Meatballs (page 5) and these, which have a more aromatic character from the cumin and smoked paprika. Rather than sautéing the meatballs, you could grill them. To do so, thread onto bamboo skewers that have been soaked in water, then grill until just cooked through, 5 to 7 minutes.
- Combine the pork, veal, onion, cumin, paprika, parsley, garlic, olive oil, salt, and pepper in a large bowl and use your hands to thoroughly blend the ingredients. Form the mixture into balls about 1 inch across (you should have about 40 meatballs). Dust the meatballs in the flour, patting gently to remove the excess.
- Heat the vegetable oil in a large skillet over medium heat. In 3 or 4 batches, cook the meatballs, turning them a few times, for 8 to 10 minutes, until evenly browned and cooked through. Transfer the meatballs to individual plates or a platter and serve.