Cooking Instructions
1.
Line up 3 bowls for easy prep of ingredients, adding them to each as you go. Finely dice
Green Chili Pepper (1)
for the tomato sauce. Roughly chop
Green Chili Peppers (3)
for the Zhoug. Place into their respective bowls.
2.
Finely dice the
Garlic (3 cloves)
for the tomato sauce, the
Garlic (4 cloves)
for the meatballs, and the
Garlic (3 cloves)
for the zhoug. Place them into their respective bowls. Then, finely chop the
Onion (1)
for the tomato sauce and the
Onion (1/2)
for the meatballs. Add them to the bowls as well.
3.
To make the meatballs, heat roughly 4 Tbsp of
Vegetable Oil (as needed)
over medium heat in a non-stick frying pan. Once hot, sauté the onions and garlic from the meatball bowl until translucent and sweet.
4.
Add the
Ground Fennel (1 tsp)
,
Ground Cumin (2 tsp)
, and
Ground Black Pepper (2 tsp)
and garlic. Toast for a minute until fragrant, then remove the pan from heat and set aside to cool.
5.
To a large mixing bowl, add
Wagyu Ground Beef (14 oz)
and the spiced onion mix,
Breadcrumbs (1 Tbsp)
,
Milk (1 Tbsp)
, and
Eggland's Best Classic Egg (1)
. Combine together but don’t overmix.
6.
Make golf ball-sized meatballs and refrigerate.
7.
To make the zhoug, add the diced green chili and garlic from the bowl,
Fresh Cilantro (3.5 oz)
,
Ground Cumin (1 tsp)
,
White Wine Vinegar (3 Tbsp)
,
Granulated Sugar (1/2 tsp)
,
Water (1/2 cup)
, and
Salt (1 tsp)
into the food processor and blend. Pour in the
Olive Oil (4 Tbsp)
gradually to emulsify. Chill in the fridge until ready to serve.
8.
Time to fry the meatballs. Place a large frying pan on medium-high heat with 2-3 Tbsp
Vegetable Oil (to taste)
. Dust meatballs in
All-Purpose Flour (to taste)
and sprinkle liberally with
Salt (1 pinch)
while you wait for the pan to come to temperature.
9.
Sear meatballs on all sides for 3 minutes before removing from heat. They will continue to cook in the tomato base later.
10.
Time to make the tomato sauce. In a non-stick frying pan, heat
Olive Oil (4 Tbsp)
over medium heat. Bloom the
Paprika (1 Tbsp)
,
Ground Cumin (1 Tbsp)
, and
Ground Coriander (1 Tbsp)
for 1 minute.
11.
Add the bowl of onions, garlic, and green chilli, plus
Salt (to taste)
and
Ground Black Pepper (to taste)
. Sweat for 10 minutes.
12.
Add the
Cherry Tomatoes (2 cans)
and simmer on low for 15 minutes.
13.
Add the par-cooked meatballs back into the sauce and simmer for another 5 minutes.
14.
Make wells in between the balls and add
Eggland's Best Classic Eggs (4)
into each crevice. Cover and steam for 3 minutes, until the whites are set but the yolks are still runny.
15.
Finish with a sprinkle of
Za'atar (to taste)
,
Goat Cheese (to taste)
, and/or
Plain Greek Yogurt (to taste)
if desired. Garnish with lashings of Zhoug and
Fresh Cilantro (to taste)
.
16.
Serve immediately, with pieces of toasted
Bread (to taste)
for dipping. This makes a great brunch meal for sharing!