Meatball Mshikaki | Video
A burst of flavors in your palate due to the first bite of your meal should be mind blowing. If this doesn’t happen, “throw the whole kitchen away”.This is how I think about food and its preparation. If the food is not good, its simply just that, but if its’ finger licking good, it should be tasteful and great. My take on meat preparation is all about the formula. What goes in first, best ways to marinade, spices to use, how to cook , Technics etc. Everything needs formula.
Meatballs are the easiest finger foods or snack to prepare. Some can be moist and others not, but with my Technic moist meatballs will be your result. Shall we begin?
***
***
Making Meatball Mshikaki
Prep time: 15 mins Cook time: 25 mins Total time: 40 mins
Yields: 18 meatballs
Serves: 6 people or less
***
Main Ingredients:
- 1/2 kg of minced beef
- 1 large onion – thinly diced
- 1/2 teaspoon of grated ginger
- 1 teaspoon of grated garlic
- 1/2 cup of cilantro leaves – chopped
- 1/2 cup of cooking oil – frying
Binder:
- 1/4 cup of bread crumbs
- 1/4 cup of desiccated shredded coconut
- 1/4 cup of weetabix -crushed
- 1/2 cup milk
- 1 Tablespoon of cooking oil
Spices used:
- 1 -1/2 teaspoons of salt
- 1 teaspoon of nutmeg
- 1/4 teaspoon of cayenne chili powder
- 1/4 teaspoon of cayenne chili flakes
Tools used:
- Saucepan
- wooden spoon
- tongs
- serviettes
- Barbecue skewers
Instructions:
Step 1: Saute the onion+ garlic + ginger until they are slightly brown and their fragrance is emitted = 3 mins
Step 2: Prep the meat by adding in the cilantro leaves + spices + binder combination “as per the above ingredients” + the sauted onion mix. With clean hands, mix everything together until well combined. Shape them into size-able balls. I decided to cook some and freeze some, well that can be a plan for you too, however, you can have the option of cooking all of them as well.
Step 3: Shallow fry them. I cooked them between 8 – 10 mins per batch. They were well done.
Step 4: Place the cooked one on some paper towels to drain off the excess fat.
Step 5: OPTIONAL STAGE – Glaze them with a sauce of your choice. I chose a simple ” hot and sweet sauce”- which is a store bought.
Step 6: Place them through a BBQ skewer and serve. They should be super moist on the inside, with a slight crunch on the outside. Very flavorful and tasty. Great fiber from the weetabix, and added flavor in shredded coconut. Its’ one of a kind type of snack.
***
Hope I get to see some of your work on this recipe. Tag me using the #TastieDineRecipes and I surely will give you a shout out via my Instastories. Catch you later on the next video. Bon Appetite!
