Components
- 200 grams of minced duck
- 2 tablespoons of sifted flour
- Half an onion
- Four sprigs of mint
- 2 sprigs of fresh parsley
- Zest from half a lemon
- Half a teaspoon of cumin
- Half a teaspoon of salt
- Olive oil stroll
- lemon blossoms for serving
- Serve with mint leaves and parsley to your preference.
Setup phase
- Heat the oven to 200 °C (moderate temperature). Grease a medium baking tray with olive oil.
- Prepare in advance: peel and chop half an onion into large pieces; wash, dry, and remove the leaves from the parsley and mint; wash and dry the lemon.
- In the food processor, combine the meat and onion, blending until finely shredded. Add the sifted flour, parsley, mint, cumin, salt, lemon zest, and one tablespoon of olive oil. Blend again until a smooth mixture forms.
- Rub your hands with olive oil and form the meat into small, round shapes. Place the meatballs on the baking sheet and drizzle with a little olive oil.
- Place in the oven and bake for approximately 10 minutes until golden brown – shake halfway through baking to ensure even cooking. Serve with fresh herbs and a squeeze of lemon.
The appetizer meatball is presented on the bottom plate [turmeric], included in Kit 10 and Kit 30 of the Acervo Paninha.
