Ingredients
¼
tsp ground cinnamon
500
gm minced beef
1
tbsp Noor margarine
1
small onion, finely chopped
½
cup soft white breadcrumbs
1½
tsp salt
½
tsp ground black pepper
1
tbsp vinegar
1
tbsp chopped fresh mint
¼
tsp ground cinnamon
¼
tsp ground cloves
1
clove garlic, minced
½
tsp finely grated ginger
1
egg, beaten
breadcrumbs for coating
Noor Oil
Preparation
Introduction:
This is a classic Dutch recipe which has been given a slight twist by the Burghers, an ethnic Eurasian community, from Sri Lanka. These meatballs are a must for ‘Lamprise’, which is a dish consisting of rice and curried meat, all wrapped up and steamed in banana leaves. They can also be served as a starter along with a spicy dipping sauce.
Steps Involved:
Heat Noor margarine in a small frying pan and gently fry onions until soft.
In a separate bowl, combine minced beef, breadcrumbs, salt, pepper, chopped mint, cinnamon, cloves, garlic, ginger, vinegar and the fried onions. Mix well and shape into small balls.
Dip the meatballs, one at a time, in beaten egg and then roll in the breadcrumbs untill well coated.
Heat Noor Oil in a deep frying pan. Once the oil is nice and hot, fry the meatballs over a high heat until golden and cooked through. Drain on paper towels. Serve hot.