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December 31, 2014 / Chris Blum

Spicy Meatballs with Sriracha Mayo

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These spicy little meatballs pair perfectly with a crisp salad and flat bread.

1 1/2 tsp fennel seeds
1 tsp coriander seeds
1 tsp cumin seeds
3 cloves garlic, minced
2 tsp sweet paprika
2 tsp Harissa
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/2 tsp sumac
1 lb ground beef 85/15
1/4 c mayo
1 TBSP Sriracha

Preheat oven to 350. Grease a baking sheet with olive oil.

Toast fennel, coriander and cumin in a small pan for about 1 minute until fragrant. Grind in a spice grinder.

Mix mayo and sriracha sauce and set aside in fridge.

Combine remaining ingredients in a bowl and form into meatballs.

Bake for 12 – 15 minutes.

Serve with sauce.

Makes about 30 small meatballs.

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