|1||eggs — large|
|5 Tbs||yoghurt — natural|
|1 cup||breadcrumbs — white|
|1||onion — small, peeled and grated|
|750 g||mince — beef, lamb or pork|
|2||garlic — cloves, peeled and crushed|
|1/2 cup||fresh coriander — finely chopped|
|1 tsp||lemon — zest only|
|1 1/2 tsp||cumin|
|1 tsp||coriander — ground|
|1/2 tsp||chilli powder — to taste|
|1 1/2 tsp||salt|
|freshly ground black pepper|
|100 g||feta cheese — cubed|
|1/2 cup||chickpea flour|
Whisk the egg and yoghurt in a large mixing bowl, stir in the breadcrumbs and allow to stand for 5 minutes. Now add the mince, onion, garlic, coriander, lemon zest, spices, salt and black pepper to taste. Using your hands, squish everything together to make a fairly firm paste.
To form the meatballs, pinch off a ball the size of a large litchi. Slightly flatten it in the palm of your hand, place a mint leaf on top, and on top of that a cube of feta. Gently squeeze and pinch the mixture to fully enclose the filling then roll it, very gently, between your palms to form a ball. Put them in the fridge for 30 minutes to firm up.
Heat the oven to 180º C. Mix the chickpea flour, turmeric and paprika on a plate and mix well. Roll the meatballs, 8 at a time, in the seasoned flour and dust off the excess. Fry in hot oil, in batches, for 3-4 minutes, or until crusty and golden brown all over, draining on kitchen paper. Place them all on a baking sheet and roast in the hot oven for 5-7 minutes, or until cooked right through.
Stick a toothpick into each one and serve hot or cold.