Components
- 500 grams of minced duck meat
- Half an onion
- Two garlic cloves
- 1/4 cup of sifted flour
- Half a teaspoon of ground cumin
- 1 teaspoon of salt
- 8 sprigs of parsley
- Four sprigs of mint
- lemon peel shreds
- freshly ground pepper to taste
- oil for anointing hands and coating meatballs
- parsley and mint leaves, to taste, for serving
Setup mode
- 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 approximately 2 minutes — shape a meatball and firmly 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 scoop of meat (approximately one tablespoon), and form it into a ball about 2 cm wide. Place it on a cross and continue the process with the remaining meat until you have a total of 36 meatballs.
- Set the Electrolux Air Fryer by Rita Lobo to 200°C and bake for 20 minutes.
- Coat the meatballs with olive oil and place them all in the basket, allowing them to slightly overlap. Halfway through the cooking time, use tongs to turn the meatballs, moving the ones that are more browned to the bottom and the less cooked ones to the top to ensure even cooking.
- Place the golden meatballs on a plate and serve them alongside fresh herbs and yogurt sauce.
Watch the play to follow the step-by-step process:
For the YOGURT and HERBS
Components
- One container of unsweetened natural yogurt (approximately 2/3 cup or 170 grams)
- Three sprigs of mint
- 4 sprigs of parsley
- Add salt and ground pepper according to your preference.
Setup phase
- Rinse, dry, and chop the herbs. Combine thoroughly with yogurt and add salt and pepper to your preference.
