Jordanian meat balls

Jordanian meat balls

Ingredients

• 350 gm Lean minced lamb or mutton
• 1 Small onion finely chopped
• 1 Garlic clove
• 1 tsp Fresh thyme
• 1/2 tsp Caraway seeds
• 1/2 tsp Paprika
• 1 Egg
• Salt to taste
• Black pepper to taste
• 1/4 tsp All spice powder
• 1/2 Carrot grated
• Oil as required for grilling

Ingredients for the sauce

• Saffron threads a few
• 2 tsp Boiling water
• 2 tbsp Fresh parsley
• 1/2 Lemon
• 1 cup Yogurt unsweetened
• Salt to taste

Method

1. In a bowl mix the lamb mince, onion, garlic, thyme, caraway seeds, all spice powder, grated carrot, paprika, salt and black pepper along with the egg. Mix well to combine. Shape the mixture into approximately 16 balls and refrigerate for at least 20 minutes. 
2. Soak the skewers in cold water. Carefully thread the meatballs onto the skewers and grill on a well greased grill either charcoal or a grill pan and cook for about 10-15 minutes until meat is cooked through making sure to rotate the skewers whilst cooking. 
3. For the sauce soak the saffron threads in the boiling water for about 10 minutes with a pinch of sugar, stirring occasionally. Add 2 tbsp chopped parsley and the rind of 1/2 lemon along with the yogurt to the saffron and soaking water. 
4. Transfer it all into a small bowl for serving. Serve the ready meatballs with the sauce, lemon wedges and sprinkle with some more caraway seeds and fresh parsley.