Homemade Halifax Style Donair Meatballs. Cooked on the Stove top and Served any way you'd like. With Donair Sauce, or Tzatziki Sauce & Red Greek Sauce.
Servings: 20 Meatballs
Equipment
- 1 Skillet with Lid
- 1 Digital Scale
- 1 Baking Sheet
Ingredients
- 1 lb Cold Ground Beef - See notes
- 3 Tbl Donair Spice - Leveled Tablespoons
- 1 Tbl Cold Water
Instructions
- Place the Ground meat into a bowl and add Halifax Donair Spice & Water. Mix well.Portion into 1 1/2 Tbl Meatballs and place them on a baking sheet to freeze for about 30 minutes.
- Heat up a skillet over medium heat for 2 minutes or so and add the frozen Meatballs. Cover and cook undisturbed for 3 minutes.
- After 3 minutes, shake the pan to dislodge any meatballs. If any of them are stuck, remove the lid and scrape them off with a spatula. Cover again and cook another 5 minutes while shaking the pan every 30 seconds or so.
- After 8 minutes of total cook time, uncover and continue to cook moving the Meatballs around for good browning About another 2 minutes or so.
Notes
100 % Ground Beef can be used or half & half of Beef & Lamb or any ratio you prefer of Beef & Lamb. A 100 % ground Lamb can also be used for Lamb Donair Meatballs.