Components
- 500 grams of minced duck meat
- Half an onion
- 2 garlic cloves
- 1/4 cup of sifted flour
- Half a teaspoon of ground cumin
- One teaspoon of salt
- 8 sprigs of parsley
- Four sprigs of mint
- lemon zest pieces
- Add ground pepper gradually, adjusting to your preference.
- oil for anointing hands and coating meatballs
- parsley and mint leaves, added according to taste, for serving
Ready state
- Peel and thinly slice the onion and garlic cloves. Wash, dry, and finely chop the parsley and mint.
- In a spacious bowl, combine the ground meat, onion, garlic, and breadcrumbs. Season with cumin, salt, and pepper. Incorporate the parsley, mint, and lemon zest. Mix thoroughly, kneading by hand for around 2 minutes—form a meatball and toss it against the bowl several times to make the mixture more compact. This helps prevent the meatballs from breaking apart during baking.
- To shape the meatballs: coat your hands with olive oil, take a portion of meat (approximately one tablespoon), and form a ball about 2 cm in diameter. Place it on a tray and continue the same process with the remaining meat. You should end up with a total of 36 meatballs.
- Heat the Electrolux Air Fryer by Rita Lobo to 200°C and set it to bake for 20 minutes.
- Coat the meatballs with olive oil and place them all in the basket—they may overlap slightly. Halfway through the cooking time, use tongs to turn the meatballs, moving the more browned ones to the bottom and the less cooked ones to the top, ensuring even cooking.
- Place the golden meatballs on a plate and serve alongside fresh herbs and yogurt sauce.
Follow the play to observe each step in detail:
For the YOGURT and HERBS
Components
- One container of unsweetened natural yogurt (approximately 2/3 cup or 170 grams)
- Three sprigs of mint
- Four sprigs of parsley
- Add salt and ground pepper gradually, adjusting to taste.
Setup phase
- Rinse, dry, and chop the herbs. Combine thoroughly with yogurt and add salt and pepper according to your preference.
