Did you know that pretty much every culture has a meatball?
You may be most familiar with the Italian-American version of the dish, but there are also Swedish kottbular, Spanish albondigas, Dutch bitterballen, Greek keftedes, South African skilpedjies, and from India through the Middle Ease, kofta. These are just a few examples of the widespread popularity of meatballs, which are often made with lamb, pork and other meats.
Today’s Red River Spice recipe is for our Xotic Meatballs. This is a recipe that was inspired by the flavor of a Mediterranean Meatball flavor package we got somewhere, but the ingredients included alot of preservatives and more salt than we felt was necessary. We worked tirelessly and through the testing of countless batches of meatballs (yum) to find the right balance. We hope you enjoy them, and you can use our Xotic Meatball seasoning on almost any dish that needs that Mediterranean taste, including meatloaf, burgers, and lamb.
1 lb ground meat (beef, bison, lamb, turkey)
Mix 1 pound of the ground meat with 2 tbsp of Xotic Meatball Seasoning, 1 egg, and fresh parsley.
Mix and knead together.
Roll meatballs out onto pan. Cook stovetop in a skillet or bake them in the oven.
Serve with Labne (Kafir) or Sour Cream and Hot Sauce