I do this with minced lamb, but nothing prevents you to use mince beef or chicken or turkey or a mix of the above. You may serve with basmati rice or better still in a pita with all the Middle Eastern trimmings (garlicy yoghurt sauce, chilli pepper, lettuce, chopped tomatoes, coriander leaves, onions slices).

What you need (for 4 people):

450 gr. minced lamb
1 large onion
2-3 garlic cloves
5 cloves
1.5 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon cardamom seeds
2 tablespoons chopped parsley leaves
salt, pepper, olive oil

How you do it:

Pound the spices, the fresh garlic, the salt and the pepper grains in a mortar and add to the meat in a large bowl. Chop the onion and lightly brown in a little oil. Add them and the chopped parsley to the meat and leave to rest for an hour or so. With damp hands shape the mixture into little balls. Fry the meatballs in olive oil or bake in a preheated oven (180° C).

For the yoghurt sauce: use Greek style thick yoghurt. Add chopped garlic, a pinch of crushed cumin and finely chopped mint leaves (or a teaspoon of commercial mint sauce).