Meatballs (crunchy outside, moist inside)

Makes ± 23 balls



3 c Sunflower oil (for frying)

1 Potato finely grated

2 Garlic cloves finely chopped

1 medium Onion finely chopped

1 Carrot finely grated

1/2 c fresh Parsley (measured before chopped)

1 Packet Beef Mince (± 2 c)

1/3 c Bread crumbs

2 Oxo Beef cubes

1/2 T Dried Mint

Salt & Pepper

1 t Cinnamon

1 t Coriander

1/2 t Cumin

2 T Butter

1 T Tomato Paste


Blend everything (except the oil) really well.  All the ingredients should combine together, to form shapes.


In a pan, heat the oil for frying (it needs to be hot)

To make the balls, use an ice-cream scoop, to get them the same size.


Once the oil has heated, lower it to medium heat, place your meatballs, fry the bottoms for 2 minutes before turning (they should be quite dark)

Cook them evenly all around ± 8 minutes.

Remove, and place on an absorbent paper, cover until all your meatballs are cooked.

Serve hot




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