Adyghe Meatballs

Method

Mix the ground beef with chopped onion, fresh herbs, Adyghe seasoning, and salt until well combined, adding water to bind the mixture. Form into walnut-sized balls and set aside. Heat oil in a heavy-bottomed pan over medium-high heat and brown the meatballs in batches until golden on all sides, approximately 8-10 minutes. Pour in the beef stock and minced garlic, then reduce heat and simmer gently for 20-25 minutes until the meatballs are cooked through and the sauce reduces slightly. Serve hot with the pan juices spooned over, traditionally accompanied by flatbread or boiled potatoes.