Welcome Order Now About the Book About the Authors Book Reviews Excerpts Feedback Recipes	RETURN TO RECIPES MIDDLE EASTERN MEATBALLS 1 tablespoon olive oil, plus more for frying 1/2 cup minced onion 2 garlic cloves, minced 1 teaspoon ground cumin, preferably freshly toasted and ground (see page 000) 1/2 teaspoon curry powder 1 tablespoon salt 1/2 teaspoon freshly ground pepper 1/4 teaspoon ground allspice 1 pinch ground cinnamon 1 tablespoon tomato paste 1 tablespoon julienned fresh mint 1 pound ground lamb or ground beef 2/3 cup chickpea flour, available in many well-stocked supermarkets and Middle Eastern stores 1 large egg, beaten 2 tablespoons dried currants, plumped in warm water and patted dry Coat the bottom of a small sauté pan with 1 tablespoon of oil and place over medium heat. Add the onion and garlic and cook until soft, about 3 minutes. Remove from heat and transfer to a medium mixing bowl. Stir in the next eight ingredients. Add meat, chickpea flour, egg and currants, and combine thoroughly. Refrigerate for a few hours to allow flavors to mingle. Form meatballs 1 inches in diameter, using a tablespoon to measure them out. Place on a lightly greased (or parchment-lined) sheet pan. Preheat oven to 375 degrees. Coat the bottom of a large, heavy sauté pan with a film of oil and place over medium-high heat until oil is shimmery. Saute meatballs in batches until golden brown, turning them or shaking the pan as needed to brown on all sides. Remove the meatballs as they are done and return them to the prepared sheet pan. When all of the meatballs are browned, place the meatball-filled sheet pan in the oven for 8 to 10 minutes, until center is cooked and they are hot throughout. Yield: approximately 50 meatballs
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