Ugandan Kabobs

Ingredients

• 1.5 cups bread crumbs dried
• 0.5 teaspoon coarsely coriander seed crushed
• 3  eggs beaten
• 2 tablespoons ginger root fresh minced
• 4 tablespoons parsley fresh chopped
• 1 cup french-fried onions 
• 3 cloves garlic minced
• 2 pounds ground beef 
• 0.5 teaspoon ground cumin 
• 1  jalapeno minced seeded
• 1 cup yogurt plain
• 0.3 teaspoon salt 
• 3 cups vegetable oil for frying
• 3 slices bread whole wheat
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan
• paper towels
• mixing bowl
• toothpicks
• slotted spoon

Directions

1. In a mixing bowl, mix together yogurt, salt, small jalapeno pepper, and 3 tablespoons chopped parsley. Set dipping sauce aside.
2. Soak bread slices in water for 3 minutes.
3. Remove from water, and squeeze out excess moisture. Crumble into a large bowl.
4. Mix in eggs and Worcestershire sauce.
5. Mix in dried bread crumbs, fried onions, garlic, ginger, ground cumin, crushed coriander seed, 4 tablespoons parsley, and large jalapeno pepper.
6. Add ground beef, and work in with your hands until well mixed.
7. Roll mixture into balls the size of walnuts.
8. Heat 3 cups of oil in a large, deep, heavy bottomed frying pan until piping hot, about 375 degrees F (190 degrees C). Cook meatballs a few at a time in hot oil until brown and crispy, about 3 to 4 minutes. To check for doneness, cut one in half to see if cooked through; it should be cooked in the center.
9. Remove from oil using a slotted spoon, and place on a plate lined with paper towels to drain. Insert a toothpick into each meatball for serving and dipping.
10. Serve hot or cold with dipping sauce.