Spicy Meatballs with Ginger-Lemon Mayonnaise

Classic meatballs are substantial offerings served as a main course with pasta, potatoes or grains. Mini versions, however, are ideal finger food at cocktails or any occasion where a host does not wish to serve a full meal. Here in Tanzania you find an array of snacks ideal for finger food, including samosas, potato cutlets, bajia (a chick pea-flour snack) and kachori (a potato-based snack)Such offerings, however, are often deep fried. Many experts recommend if you deep fry food properly, with the oil temperature maintained between 160°C and 200°C, then your items will be lightly coated instead of soggy. Read up more at this great site: http://culinaryarts.about.com/od/dryheatcooking/a/deepfrying.htm

Many meatballs I have tasted, however, suffer from being soggy, oily or pretty bland. So I decided to create a ‘healthier’ (and hopefully tastier) meatballs using Swahili spices. In this version the meatballs are grilled and finished in the oven.

I am big fan of dips for finger food, so I serve the meatballs with my tasty ginger-lemon mayonnaise

You will need:

• 1kg mince beef
• 2 slices of white or brown bread (with crust cut off) soaked in ¼ cup of milk
• 1 small egg, slightly beaten
• 1 cup green onions (scallions), very finely chopped
• 2 tsp finely minced  garlic
• 6 tablespoons cilantro (coriander leaves), finely chopped (from one large bunch)
• 1 finely minced habanero green chili (if you have a high chilli tolerance then use whole habanero if not then use ½ or ¼ of a chilli for a milder version, as habaneros  are among the hottest chili peppers in the world)
• 4 tsp finely minced ginger
• 1 tbs Honey
• 2 tbs vegetable oil
• 2 tbs soy sauce
• juice and zest from two large limes or 3 small limes
• 2 tsp salt
• ½ tsp ground black pepper

What to do:

1. Preheat grill to medium heat and oven to 180C/Gas Mark 4.
2. In a small bowl, combine the egg, honey, vegetable oil, soy sauce, lime juice, green onion,  garlic, cilantro, ginger, chilli, and lime zest. Mix well. I put the mixture in a mini food processor and blitz for 1 to 2 minutes.
3. If you don’t have  a mini food processor , just make sure all the item are very finely chopped or pound with a small pestle and mortar the green onion, garlic, cilantro, ginger, chilli, and lime zest before mixing in a bowl with egg, honey, vegetable oil, soy sauce and lime juice
4. Add the mixture to the ground beef then add the soaked bread and combine well.
5. Moisten your hands with a little oil and shape the mixture into small balls. If you have time, refrigerate the meatballs for 20 minutes before cooking.
6. Place meat balls directly under the grill and cook for 5 to 7 minutes on each side until lightly browned. Transfer meat balls to an oven tray and bake in the oven for 15 to 20 minutes until cooked. Turn them halfway through cooking.
7. Serve meatballs as a starter or finger food with my ginger-lemon mayonnaise dip.

I sometimes shape the meat mixture in burger patties, cook them as above and serve them in a toasted bun topped with thinly sliced cucumber and the ginger-lemon mayonnaise