Put the kaak in a small bowl and add the laban and water and mix. Let them soak for 5 minutes. Add the egg yolks, cheese, garlic, salt, and pepper and paprika to the bowl and mash together to form a coarse paste.
Put the beef, onion, parsley and badil in a large bowl and mix with your hand to blend. Add the kaak mixture . And knead everything together well, using your hands, large wooden spoon or large fork.
Form the meatballs: Use a cookie scoop to portion the mixture and roll lightly into balls. They Don't have e to be completely smooth , bumpy edges make the sauce hold better.
To cook in airfryer (check notes for stovetop and baking options):
Preheat your airfryer on 200C°
Once preheated, brush the basket tray with olive oil and arrange your meatballs inside. Brush them with more oil on top. Close the airfryer lower the temperature for 180 C° and cook for 12 minutes, shake the basket to flip them midway . Until browned and internal temp reach 70C°. Let the meatballs rest in the airfryer after Cooking for 3 minutes before serving.
You can serve with some tomato sauce or with my amazing assassin pasta recipe.
Video
Notes
best way to serve: the best way to serve these meatballs with my super delicious assassin's pasta recipe , link in here!
storing: put leftover after they cool down in airtight container and store in fridge for 3-4 days
freeze: store in the freezer in a freezer safe container or Ziplock bag for up to 3 months.
to bake: bake in a preheated oven on 180C for 20-25 min until golden brown from the outside
to cook on stove top: Heat 2 tablespoons of oil in the bottom of a wide Dutch oven or nonstick pan over medium heat. Place the meatballs down into the hot oil and cook until they are cooked through, the outsides are browned, and they register 70°F in the middle on an instant-read thermometer; about 15 minutes.it will depend on the size of the balls