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These are little spherical bombs of flavor. The ground meat is seasoned like a pastrami roast, and the little cubes of actual pastrami interspersed between the meatballs really drive the whole theme home. These little guys bring the fireworks. Yields 8 small skewers
1 pound (450 grams) ground meat
1 egg
4 cubes Gefen Frozen Garlic
6 cubes Dorot Gardens Frozen Cilantro or 2 tablespoons chopped fresh cilantro
1 teaspoon ground mustard
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon cumin
1 teaspoon Montreal steak spice
1/2 teaspoon coarse black pepper
1/2 teaspoon crushed red pepper
1 heaping tablespoon Gefen Maple Syrup
5–6 slices pastrami, cut into small cubes
1 red onion, chopped (optional)
Mix ground meat with all the remaining ingredients except for the pastrami slices.
Preheat grill to high heat. Form small balls (around one tablespoon, or the size of a golf ball) and place gently on a skewer. Once the meatballs are on the stick, you can squeeze them a bit so they’re more tightly around the stick. Thread one to two pastrami cubes onto the skewer, followed by some red onion. Alternate until the sticks are full.
Place the skewers on the grill and grill for three to four minutes per side. Be gentle when flipping over. They will be easier to maneuver on a plancha (a grill with a solid cooking surface rather than a grate), but if you don’t have one, it’s also more than doable on grates.
Food and Prop Styling by Shaina Maiman. Food Prep by Leah Hamoui. Photography by Hudi Greenberger.
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Delicious recipe. The maneuvering on the grill was a little tricky but worth it