Mini Meatballs with Freekeh-serves a large crowd
(This recipe is inspired by Sami Tamimi and Yotam Ottolenghi, in their fabulous cookbook, Jerusalem).
For the balls:
1.5kg minced beef
2 tbsp cumin
1 tsp salt
1 tbsp allspice
1 tbsp sunflower oil
For the freekeh:
1 pack (200g) freekeh
1 tin chickpeas
1/2 tsp allspice
1/2 tsp coriander powder
1 onion, diced
2 tbsp olive oil
Preheat the oven to 180C
In a mixing bowl, combine all ingredients for the meatballs, except for the oil.
Make them into small meatballs and lay in an oil-lined tray.
Bake them, uncovered, in the oven for about 25 mins. Check after 20 mins and if they are brown, they are ready.
Whilst the meatballs are cooking add the freekeh to a saucepan.
Add 1 litre of water plus the allspice, salt, oil and coriander powder. Stir well.
Bring to the boil, reduce heat & simmer for 15 mins. Drain.
In the empty saucepan, add 1 tbsp sunflower oil and the onion. Fry for a little until they are starting to brown. Then add the drained tin of chickpeas. Coat in the onion mixture until the chickpeas start to brown.
After abut 5 minutes,add the freekeh & stir well. Season with S&P if needed.
Pile the freekeh into a large serving dish.
By this time the meatballs should be ready, so pile on top of the freekeh.
I like to garnish with pomegranate seeds, flat leaf parsley and some toasted pine nuts but you do what you like.