Spicy meatballs, 4 variations

Ingredients for 8 servings:

• 2 kg minced meat, mixed
• 1 tomato(s)
• 5 olives
• 7 cubes of cheese, approx. 1 cm x 1 cm (Gouda, feta cheese, etc.)
• 1 tbsp sesame seeds
• 1 tsp black cumin
• 1 piece(s) onion(s)
• oil
• 4 eggs
• 8 tbsp breadcrumbs or 2 soaked rolls
• Spice mix (gyros spice)
• Spice mix (Penne all’ Arrabbiata)
• Piri-Piri
• spice mix (Chimichurri)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix the ground meat with the eggs and breadcrumbs thoroughly and divide into 4 equal portions. Option 1: Season the meat mixture with gyro seasoning. Peel and finely dice the onion and add it to the mixture. Add the sesame seeds and black cumin seeds and mix everything well. Form 7-8 equal-sized balls from the mixture and set aside. Option 2: Season the ground meat mixture with Penne all’ Arrabbiata seasoning and a little piri piri (or chili). Finely dice the tomato and knead it in. Form 7-8 more balls and set aside. Option 3: Season the third portion of ground meat with the gyro seasoning. Form 7-8 more balls and place a cube of cheese in the center of each ball. Gouda works well because it spreads nicely. Set the balls aside. Option 4: Season the last part of the base mixture with chimichurri. Finely dice the olives and mix in. Form them into 7-8 equal-sized meatballs and set aside. Add a little oil to a pan and heat. Fry the meatballs one at a time on all sides until they are well browned. Do not cook them all the way through. Then place the meatballs on a baking tray lined with baking paper and finish cooking in a preheated oven at 180°C (convection oven) for 15-20 minutes. The time can vary depending on the size of the meatballs. Oven cooking renders the fat, but the meatballs remain quite fluffy. Serve with salad, fries, sauces and dips of your choice, and of course antipasti. The variations are endless. The meatballs are delicious hot or cold, are easy to prepare, and are ideal for buffets.