- leaves of 6 sprigs of mint
- 300 grams potatoes, roughly chopped
- 200 grams onions, halved
- 500 grams rump steak, roughly chopped and sinew free
- 1 teaspoon salt
- pepper to taste
- 1 teaspoon cinnamon
- olive oil (for frying only)
Place mint into mixing bowl and chop 2 sec/speed 7. Set aside.
Place steak into mixing bowl and mince 10 sec/speed 7. Set aside.
Place potatoes and onions into mixing bowl and chop 10 sec/speed 5.
Add all remaining ingredients into mixing bowl, including the reserved mint and steak mince and mix 10 sec//speed 5. Check the bowl, scrape down sides and if necessary mix for a further 5 sec//speed 5.
Roll the mixture into small balls (about a teaspoon in size). The mixture could be refrigerated for about half an hour if you find it difficult to work with.
Heat about an inch of olive oil in a small frypan/shallow saucepan. Add meatballs (in batches) to oil and fry until golden brown and cooked through, about 8 to 10 minutes in total, turning once. Remove when brown all over and place in thermoserver lined with paper towel to soak up excess oil.
Serve with tzatziki dip from the EDC.
Mixture can be made in advance and stored in refrigerator until ready to cook.
Mixture is sticky to work with - it can be placed in the refrigerator before rolling into meatballs to decrease this, if required (but not necessary as meatballs will hold together when cooked).
Meatballs could be baked in the oven, but are traditionally fried.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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