Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon cinnamon
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped cilantro
- 1/4 cup olive oil
- 1/2 cup sun-dried tomatoes
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 garlic cloves
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, mix together ground beef, breadcrumbs, onion, egg, salt, pepper, cumin, paprika, and cinnamon until well combined.
3. Add parsley, mint, and cilantro to the bowl and mix until evenly distributed.
4. Form the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
5. Drizzle the meatballs with olive oil and bake for 20-25 minutes or until cooked through.
6. While the meatballs are baking, make the sun-dried tomato pesto. In a food processor or blender, combine sun-dried tomatoes, Parmesan cheese, pine nuts, garlic, salt, and pepper. Pulse until the mixture is well combined and forms a paste.
7. Serve the meatballs with the sun-dried tomato pesto on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Makes approximately 20 meatballs
Nutritional information:
- Calories per serving: 150
- Fat: 10g
- Carbohydrates: 5g
- Protein: 10g
Substitutions for ingredients:
- Ground beef can be substituted with ground lamb or ground turkey.
- Breadcrumbs can be substituted with almond flour or gluten-free breadcrumbs.
- Pine nuts can be substituted with walnuts or almonds.
- Sun-dried tomatoes can be substituted with roasted red peppers.
Variations:
- Add feta cheese to the meatball mixture for a Greek twist.
- Use basil instead of cilantro for a more Italian flavor.
- Make the pesto with roasted garlic for a milder flavor.
Tips and tricks:
- Make sure to mix the meatball mixture well to ensure even distribution of flavors.
- Use a cookie scoop to make evenly sized meatballs.
- Toast the pine nuts before adding them to the pesto for a nuttier flavor.
Storage instructions:
- Store leftover meatballs and pesto separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat meatballs in the microwave or oven until heated through.
- Serve pesto at room temperature.
Presentation ideas:
- Serve meatballs on a platter with toothpicks for easy serving.
- Drizzle pesto over the meatballs for an elegant presentation.
Garnishes:
- Garnish with fresh herbs such as parsley or cilantro.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the meatballs are too dry, add a little more olive oil to the mixture.
- If the pesto is too thick, add a little more olive oil to thin it out.
Food safety advice:
- Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked.
Food history:
- Harput is a city in eastern Turkey known for its cuisine, which includes meatballs seasoned with spices such as cumin and cinnamon.
Flavor profiles:
- The meatballs are savory and spiced with a hint of sweetness from the cinnamon.
- The sun-dried tomato pesto is tangy and slightly sweet with a nutty flavor from the pine nuts.
Serving suggestions:
- Serve as an appetizer or main dish with a side salad or roasted vegetables.
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Region: Turkish