Meatballs with New York Street Sauce

Main Dishes | American cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

The sauce can be used immediately or stored in a tightly sealed container or sauce bottle for up to one week.

Ingredients

Natural Yogurt - 0,6 glasses
Mayonnaise - 3.5 oz
Sugar - 1 tablespoon
Table vinegar - 1 tablespoon
Meyer Lemon Juice - 1 tablespoon
Ocean salt - 2½ spoons
Breadcrumbs - 1.8 oz
Milk - 2 glasses
Pork Mince - 21.2 oz
Chicken Egg - 1 piece
Parsley - to taste
Garlic - 2 cloves
Grated Ginger Root - 1 tablespoon
Black Cumin (Cumin) - ½ spoons
Sumac - 1 tablespoon
Paprika - 1 tablespoon
Ground coriander - ½ spoons
Cardamom - ½ spoons
Ground Black Pepper - ½ spoons
Ras el Hanout - 1 tablespoon
Olive Oil - 1 tablespoon
Rice - to taste
Lemon - to taste

Step by Step guide

Step 1

Prepare the New York street sauce: In a medium bowl, mix together yogurt, mayonnaise, 2 tablespoons of water, sugar, vinegar, lemon juice, and sea salt.

Step 2

Preheat the oven to 203°F. Soak the crumbs of stale white bread in milk in a large bowl for about 3 minutes. Add the ground meat, a lightly beaten large egg, chopped parsley, minced garlic, grated fresh ginger, cumin, sumac, sweet paprika, ras el hanout (a Moroccan spice blend), coriander, cardamom, salt, and freshly ground black pepper. Mix well by hand and form 16 meatballs from the mixture, each about 4 cm in diameter.

Step 3

Heat a medium skillet, preferably cast iron or with a heavy bottom, over medium heat. Pour in 1 tablespoon of olive oil. Add half of the meatballs and cook, gently turning, until browned on all sides, about 8 minutes. Transfer to a baking sheet lined with parchment paper and place in the oven. Sear the remaining meatballs.

Step 4

Cook the rice. Serve the boiled rice on plates, top with meatballs, and accompany with sliced romaine lettuce, drizzled with New York street sauce. Garnish with fresh mint leaves and add a wedge of lemon.