Recipes
Middle Eastern meatballs with sour cream dressing
15 minutes Preparation time
14 minutes Cooking time
4-6 servings Serves
Ingredients
Meatballs
450 g chicken mince
250 g pork mince
1 tbsp ras el hanout
2 tsp salt
50 g (½ cup) oats
1 egg
Sour cream dipping sauce
200 g sour cream
½ lemon, zest and juice
Salt, to taste
To serve
½ tsp pomegranate molasses
Olive oil
Sesame seeds, toasted
Dill, chopped
Miele accessories
Method
Meatballs
- In a large mixing bowl, add all ingredients and mix well until combined.
- Use a dessert or soup spoon to divide into bite sized pieces. Roll into balls and place onto a perforated baking tray.
- Sprinkle with sesame seeds and place into the combi steam Pro oven on shelf position 2
- Select Combination mode:
- Stage 1: Conventional at 180°C + 10 minutes + 70% moisture
- Stage 2: Full Grill + Setting 3 + 4 minutes + 60%
Sour cream dipping sauce
- In a small bowl, add sour cream, lemon zest and juice, 2 pinches of salt and mix well.
To serve
- Remove meatballs from the oven and place into a large mixing bowl. While the meatballs are still hot from the oven, drizzle with pomegranate molasses and olive oil and toss to coat. Sprinkle with additional sesame seeds and fresh dill.
- Place the dipping sauce in a small bowl and grate additional lemon zest over the top.
- Serve the meatballs on a sharing platter, along with the dipping sauce.
Hints and tips
- Greek yoghurt can be substituted for sour cream for the dipping sauce.
- Ras el hanout is available at specialty delis. Ras el hanout is translated as “head of shop,” the Arabic phrase means “top shelf.” Legend has it this Moroccan spice blend was created by spice dealers who would mix together the best of what they had on offer, thus creating a heady, aromatic signature blend of spices.
Applicance Functions
Michael Meredith
Michael Meredith is an acclaimed chef and restaurateur based in New Zealand. Born in Samoa, his earliest food memories are of his mother's pancake stall at a local market in Apia. His latest restaurant, Metita, which opened in late 2023, is a tribute to his late mother and is located in Auckland's SkyCity precinct. The menu at Metita offers a contemporary take on Polynesian and Pacific cuisine, inspired by his childhood.
Throughout his career, Michael has been recognized for his inventive use of local and seasonal ingredients. He was the founding chef of The Grove in 2004, and later opened his own multi-award-winning restaurant, Merediths, which operated for a decade. He is also the owner of the Auckland eatery Mr Morris.
Beyond his restaurants, Meredith has been involved in charitable projects. He was a co-founder of Eat My Lunch, a social enterprise that helps provide lunches to underprivileged children in New Zealand. He also lends his culinary skills to other causes, such as raising money for the Starship Children's Hospital.