Coriander meatballs from Stéphane Reynaud's 365 Good Reasons to Sit Down to Eat... by Stéphane Reynaud

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Notes about this recipe

  • wester on June 10, 2015

    I did tweak this quite a bit so it's probably not the recipes fault that the meatballs were a bit dry. I think the meat mix can be quite wet if made according to the recipe, so they will probably be juicier if you just allow that - they're baked in the oven so holding shape is no big deal. I did expect more flavor from the herbs and spices - a tablespoon of cumin, a bunch of coriander, and both hardly noticeable.

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