in Eastern Europe

Georgian meatballs

updated

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Ingredients for 8 servings:

  • 500 g pork neck
  • 350 g beef (beef neck)
  • 1 small onion(s)
  • 4 garlic cloves
  • ½ tsp cayenne pepper
  • ½ tsp black pepper, freshly crushed
  • ½ tsp coriander powder
  • ½ tsp fenugreek
  • ½ tsp savory
  • 2 tsp salt
  • 2 tsp barberries or sumac
  • 1 pork net(s) of 500 g
  • 50 ml vegetable oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Abkhazia

Mince both meats along with the coarsely chopped onion and garlic cloves, then knead thoroughly with the herbs and spices. Soak the pork netting in lukewarm water until soft. Cut the soft netting into 10 cm squares. Place a portion of minced meat on each piece and pull the ends of the pork netting together, pressing them down firmly. Fry the parcels in vegetable oil over medium heat, turning occasionally. Tkemali, a Georgian sour plum sauce, is ideal with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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