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+---
+title: Jordanese Meatball
+date: 2022-04-18
+preptime: 20
+cooktime: 270
+serves: 1
+tags:
+- meal
+- hot
+
+ingredients:
+- label: Minced meat
+  ratio: 1
+  amount: 150
+  unit: grams
+- label: Egg
+  ratio: 0.05
+  amount: 7.5
+  unit: grams
+- label: Garlic
+- label: Onion
+- label: Salt
+  ratio: 0.012
+  amount: 18
+  unit: grams
+- label: Black Pepper
+  ratio: 0.004
+  amount: 1
+  unit: grams
+- label: Nutmeg
+  ratio: 0.002
+  amount: 0.5
+  unit: grams
+- label: Panko
+  ratio: 0.08
+  amount: 12
+  unit: grams
+- label: Cayenne Pepper
+  ratio: 0.002
+  amount: 0.5
+  unit: grams
+
+stages:
+- label: Pre-cook
+  steps:
+  - Sweat the garlic and onion
+  - Set the garlic and onion aside to cool off
+- label: Shaping
+  steps:
+  - Toss all the other ingredients into a mixing bowl
+  - Mix together
+  - Add the cool onion and garlic
+  - Mix together
+  - Form the meat into balls
+  - Cover the meatballs in panko
+- label: Cooking
+  steps:
+  - Fry the meatballs to ensure a crust forms outside of it (10 min)
+  - Fill a dutch oven with enough (meat) stock to almost fully submerge the
+    meatballs
+  - Let the stock thicken up slightly
+  - Put in the meatballs, making sure they are submerged.
+  - Cook the meatballs slowly until completely cooked through.
+---
+
+A slowly stewed meatball.