I still had a lot of the meatballs from this post lounging in my freezer. It would seem that I am just not a big enough fan of spaghetti with meatballs to use them up in a decent time span. But low and behold I have found a use that has made my stash disappear practically over night! I spiced up my very decent but standard meatballs before frying with a spice mixture adapted from this recipe.
Meatballs
A big pinch each of allspice, cinnamon and nutmeg, all ground
A little oil to fry
A couple of sprigs of flat leaved parsley, roughly chopped
2 tblsp tahini
One tablespoon lemon juice
a little bit of crushed garlic (optional)
a little bit of crushed garlic (optional)
Salt
A couple of teaspoons water
Sweet paprika
1. Let your meatballs thaw, if frozen. Sprinkle them evenly with the spices and fry in a hot pan with a little oil.
2. While they are frying stir together your tahini sauce. Add enough water in the end to make the tahini mixture usable as dip and adorn with a dash of parpika to brighten it up.
3. Sprinkle the fresh parsley over your meatballs, plate them up with your sauce and serve with toothpicks for dipping.
Sweet paprika
2. While they are frying stir together your tahini sauce. Add enough water in the end to make the tahini mixture usable as dip and adorn with a dash of parpika to brighten it up.
3. Sprinkle the fresh parsley over your meatballs, plate them up with your sauce and serve with toothpicks for dipping.
