Many of the dishes I make are in one way or another inspired by different places my Man and I go to. I got the inspiration for these meatballs from a hookah lounge we frequent at. They serve amazing Mediterranean dishes - different kinds of meat with veggies and warm soft pita bread and lots of mouth-watering sauces. At that place, for many people, smoking hookah comes first to eating, for me the food is the priority:)
To create these flavorful meatballs I added cauliflower to a mix of pork and beef. The flavors of carrot, parsley and garlic give them the Mediterranean twist that I crave.
These kinds of dishes are also a great way to incorporate vegetables like cauliflower or broccoli into the diets of people who otherwise don't like them. I think we all have at least one of those picky eaters in every family:) This way they still get all nutrients from the vegetable without even knowing it.
½ lb ground beef
½ lb ground pork
a little less than a cup crumbled cauliflower (thoroughly blended until resembles breadcrumbs)
1 medium carrot, grated
2 cloves garlic, minced
parsley, finely chopped
In a bowl combine beef, pork, cauliflower, carrot, garlic and parsley. Season with salt and pepper. Mix thoroughly with your hands. Add 1-2 tablespoons of water so the mixture is more pliable. Cover the bowl and put in the fridge for 30 minutes (or overnight if necessary).
Form into 6-7 ovals.
Heat the oil in a frying pan on a medium setting and place the meatballs in the pan. Cook them turning frequently until light brown from all sides.
Preheat the oven to 375°F/ 190°C. Place the meatballs in a baking dish and cook them in the oven for 20-30 minutes. When the meatballs are ready, serve them with a side dish of your choice.
|Mediterranean Style Meatballs served with couscous salad|
- Serve meatballs with yogurt-cucumber sauce (tzatziki) or tomato sauce