Meat balls with vegetables
500 g minced meat (60% beef and 40% pork)
Black pepper and salt
½ pinch of Espelette pepper (or hot paprika)
1 teaspoon ground mustard seeds
1 teaspoon fenugreek powder
1 teaspoon dried leeks
1 pinch of nutmeg
10 chive twigs
1 tablespoon mustard
10 grilled eggplant rings
10 grilled zucchini rings
2 tablespoons of oil
Dip the meat in a bowl and add all the spices, mustard, oil and egg. Cut the zucchini and eggplant rings into small cubes. Add them to the other ingredients. Mix everything very carefully with your hands to distribute the ingredients evenly. Cover the bowl and reserve 30 minutes in the refrigerator (or more).
Make meat balls with the size of small apricot and place them on a baking sheet covered with parchment paper. Roast under the grill function of the oven (medium level of the grill). Return halfway through cooking (it’s rather quick). The meat balls can also be grilled on the barbecue, on a plancha or in a grill pan. It is also possible to coat them with flour and fry them until they are lightly browned.
Serve the meatballs hot, although they are also delicious cold, which makes them ideal for a picnic.