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Spicy meatballs with adjika
Serves 4 Starters and mains
Ingredients
- 1 slice white bread, crusts removed
- 6tbsp milk
- 250g minced pork
- 250g minced beef
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1tbsp barberries
- 1tbsp ground sumac
- 1⁄2tsp cayenne pepper
- 1⁄2tsp ground coriander
- 1⁄2tsp ground black pepper
- 2tsp sea salt
- olive oil
For the adjika
- 4 red chillies, deseeded
- 4 tomatoes, deseeded
- 4 garlic cloves, roughly chopped
- 1⁄2 celery stick, roughly chopped
- 15g coriander leaves
- 15g basil leaves
- 15g dill fronds
- 2tbsp walnut oil
- 2tbsp olive oil
- 3tbsp red wine vinegar
- 1tsp sugar
- 1tsp sea salt
To serve
- Greek yoghurt
Method
For the adjika, put all of the ingredients into a blender and pulse to a chunky paste. The flavour will become much more rounded and mellow if you make the paste in advance.
For the meatballs, soak the bread in the milk for 10 minutes. Meanwhile, put all the other ingredients into a large bowl and use your hands to combine everything thoroughly. Mash together the bread and milk to make a paste, then mix into the meatball mixture. Roll into golf ball-sized meatballs.
Heat a slick of oil in a frying pan and cook the meatballs in batches. Start at a high heat to brown the outside, then lower the temperature until the meat is cooked through.
Serve with the adjika and a generous dollop of yoghurt.
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