Who wants to make meatballs...

While I was cooking with my great aunt, I got to document a meatball recipe that I have been playing around with. Serve it as is, on a sandwich, with pasta or with a tatziki. My version of keftedesHere it is: 

Balls: 30 small balls

Prep time: 45 min

Cook time: 10 min

80% lean Ground beef: 1#

Whole eggs: 1 each

AP flour: 1/8 cup

Scallion: 2 pieces

Ginger: 20 grams

Garlic: 3-4 cloves

Shallot: 1 small 

Dried oregano: 5 grams

Ground coriander: 10 grams

Salt: 6 grams

Black pepper: 12 spins of a grinder

Paprika: 3 grams

Onion powder: 10 grams

Garlic powder: 6 grams

Cumin: 4 grams

-slice scallion as thin as possible

- mince ginger and garlic together

- add all ingredients in a bowl except spices

- mix all spices together separately and taste. Adjust accordingly

- add spices to meat and let marinade for 30 minutes

- cook a small patty and taste. Adjust seasoning to your liking

- roll into 3-5 ounce balls

- with hot neutral oil, sear balls until golden brown delicious(GBD)

- remove into a towel to remove grease

- eat immediately