I saw someone on TV make pastrami meatballs and I thought it was a good idea. I didn’t like the way they made them so I made many changes. You can make them as meatballs for meals or appetizers or you can flatten meatballs so they fit better in mini buns for appetizers. Serving size is difficult to determine because I don’t know if you want an appetizer, snack, lunch, or dinner portion. I got 65 meatballs from this recipe (I made my meatballs slightly heaping when I scooped them.) . For an appetizers I would suggest 1-2 a person. For lunch about 3 a person. Dinner would be 4-5 a person.
Ingredients
Non Stick to spray baking sheets
2 tablespoons canola oil (to cook onions and bell pepper)
1 large onion – fine chop
1 large red bell pepper – fine chop
8 medium cloves garlic – ground to paste
6 eggs – slightly beaten
1+1/2 cup panko
1 Tablespoon mustard powder
2 tablespoons dark brown sugar
1 Tablespoon + 1 teaspoon smoked sea salt – preferably course and home made
1 teaspoon Aleppo pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
fresh ground black pepper to taste – grinders do differ – I gave mine about 30 twists
3 pounds ground meat – I used ground turkey
Light spray of olive oil for finishing meatballs
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Spice mix for the exterior of pastrami-ish balls
4 Tablespoons ground coriander
1 Tablespoon Fresh ground black Tellicherry peppercorns
1 Tablespoon smoked paprika
Directions
Pre-Heat oven to 350F degrees.
Spray baking sheets with non stick Spray.
On medium high heat cook the fine chopped onion and pepper for about 5 minutes and then set it on the side to cool.
In a small bowl combine the spice mix for the exteriors of the meatballs (coriander, Tellicherry black pepper, and smoked paprika. Mx it up and set the small bowl to the side.
In a LARGE bowl add garlic, eggs, panko, mustard powder, db sugar, smoked sea salt, Aleppo, cinnamon, coriander, paprika, allspice, cloves, ginger, black pepper, ground turkey, cooked onions and bell pepper. Mix well.
Roll into meatball size and roll each ball lightly into the spices till lightly covered. Place on sheet trays till done. Spray lightly with olive oil.


Ovens do differ but they should only need about 15 minutes in your preheated 350F oven. (I had one more pan and 5 more meatballs to go in after these came out)
You might want to make my rye rolls or buy rye bread for the pastrami balls or patties.

I blended three different mustards (brown, Dijon, Chinese, and added honey and I think that tastes best with them)

People went wild over them!
Enjoy!!!!!




























































