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Georgian Kebab with Walnuts and Sour Cherries

Serves: 4

7 ounces ground veal
7 ounces ground chicken
1 onion, peeled and finely chopped
3 garlic cloves, peeled and crushed
1/4 cup dried sour cherries, chopped
1/2 cup walnuts, roughly chopped and lightly toasted or toasted pinenuts
1/2 teaspoon Hungarian paprika
1/8 teaspoon ground allspice
1/8 teaspoon cinnamon
1 egg white, lightly whipped
1/4 cup of fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped
Salt and pepper
2 tablespoons olive oil

Combine the veal and chicken in a bowl, then add the onion, garlic, sour cherries, pine nuts, paprika, allspice, and cinnamon. Mix well, then add the egg white and mix again. Finally, add the fresh herbs and salt and pepper to taste and mix thoroughly.

Shape the mixture into small balls the size of golf balls. Heat the oil in a frying pan, then sauté the meatballs, a few at a time, turning occasionally, until cooked through and brown on all sides, about 10 minutes. Serve hot or at room temperature