Ingredients:
- 1 pound ground beef (85% lean)
- 1 tablespoon tomato paste
- 1 egg (use the white only)
- Olive oil (for frying, if desired)
- ½ teaspoon mustard powder
- ¼ teaspoon allspice
- ⅛ teaspoon clove
- ¼ teaspoon bay leaf powder
- ¼ teaspoon dill
- ¼ teaspoon ginger
- ¼ teaspoon black pepper
- ¼ teaspoon coriander
- ¼ teaspoon nutmeg (or mace)
- ¼ teaspoon red chili flakes (or Aleppo pepper)
- ¼ teaspoon cardamom
- ⅛ teaspoon cinnamon
- 2 teaspoons sea salt
- 1 tablespoon powdered porcini mushrooms (optional)
Instructions:
- Preheat the oven to 350°F (175°C).
- Prepare a baking sheet by lining it with parchment paper or greasing it with cooking spray.
- In a small bowl, mix mustard powder, allspice, clove, bay leaf powder, dill, ginger, black pepper, coriander, nutmeg, red chili flakes, cardamom, cinnamon, and salt.
- In a large bowl, combine ground beef, the spice mixture, tomato paste, and egg white. Mix until well blended.
- Use a ⅛ cup measuring cup to scoop the mixture onto the baking sheet, then roll each scoop into a ball.
- Place in the oven and bake for 20 minutes or until the internal temperature reaches 160°F (70°C) and the meatballs are no longer pink in the center.
- Optional: In a skillet, heat about ¼ inch of olive oil over medium heat. Add half the meatballs, ensuring they are not overcrowded. Fry for 7-8 minutes, turning until cooked through. Repeat with remaining meatballs.
- Serve warm, either on their own or with your favorite dipping sauce.