Meatballs and kebabs
Cape Malay cuisine’s sweet and spiced character comes through in these ground beef meatballs seasoned with cinnamon and dried apricots. Freeze the meatballs in a single layer before cooking so you can take out and cook only as many as you need.
Thoroughly mix the ground beef, dried apricots, onion, cinnamon, cumin, breadcrumbs, egg, salt, and black pepper.
Shape the mixture into small meatballs.
Cook the meatballs in olive oil over medium heat for 15 minutes, turning them as they brown.
Freeze the meatballs in a single layer on a tray before transferring them to a bag; otherwise, they may stick together into one mass. Allergens: wheat (gluten) and egg.
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