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.