Spiced Meatballs in Yogurt Sauce

Instructions

1. In a large bowl, combine the minced beef, onion, garlic, breadcrumbs, eggs, parsley, cumin, allspice, coriander, Isot pepper, salt, and pepper.
2. Mix thoroughly until the mixture is well combined and slightly sticky. Avoid overmixing to keep the meatballs tender.
3. Cover the mixture and let it rest in the refrigerator for 30’. This helps the flavours develop and makes shaping easier.
4. In the meantime, turn on the oven to 190°C, air circulation.
5. Shape the mixture into small round meatballs (about the size of a walnut) and add to an oven proof dish lined with parchment paper and bake for 25’ until nicely browned on all sides and fully cooked through, turning them halfway through. Remove from the oven, add them to an oval serving plate and keep aside.
6. In the meantime, we make the yoghurt sauce by combining in a bowl the cornstarch with the water and whisking well. Drop in the egg and the yoghurt while seasoning with the salt & pepper. Keep whisking until well combined and keep aside.
7. Add the chicken stock in a saucepot and when it comes to a boil remove from the heat, add the above yoghurt mixture and put back on low heat simmering while whisking continuously and thoroughly for about 2’ and until the sauce thickens. Remove from the heat and keep warm for serving.
8. Pour the yoghurt sauce over the meatballs, add on top the chili oil and garnish with the parsley.