Cumin Spiced Meatballs with Roasted Garlic Aioli

We are crazy about this CUMIN SPICED MEATBALLS WITH ROASTED GARLIC AIOLI recipe. Once again, another great recipe from Heartbeet Kitchen.

serves 8 people as an appetizer, 5 people for a meal

1/4 cup finely crushed Jackson’s Honest Blue Corn tortilla chips (30 grams)
1 large egg, beaten
3/4 teaspoon teaspoon cumin seeds
1/2 teaspoon coriander seeds
1 pound ground grassfed beef, 85/15 fat percentage (don’t go with 90/10, you need the fat!)
2 cloves garlic, minced
1 teaspoon salt
2 tablespoons minced fresh parsley
1 1/2 tablespoons olive oil

For the Aioli:
4 cloves garlic + 1 tablespoon olive oil, placed in a small dish and roasted in a 375 degree oven for 35 minutes)
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
1/3 cup mayo
In a small bowl, mix together egg & tortilla chips. In a mortar and pestle or spice grinder, crush the cumin and coriander into a powder. (You could also use pre-ground spices, just use 1/2 teaspoon cumin and 1/2 teaspoon coriander.) Set aside.
Line a rimmed baking sheet with parchment paper. To a large bowl, add the meat and garlic. Sprinkle salt and ground spices evenly oven mixture, as well as fresh parsley. Gently knead about 5 times with your hands, then stir in egg/tortilla chip mixture. Use your hands to knead through about 6-7 times.

Delicious, safe chips for our multiple food allergy family, including our seed allergic son, who had gone without chips for five years before we found this wonderful snack product! Light and airy, crunchy and satisfying!