Grind the spices in the mortar.

Pass the meat through the meat grinder, at least twice.

Chop the onion and squeeze it to remove the liquid.

Grate the garlic and add all the ingredients to the minced meat.

Knead very well by hand for ten minutes, cover and place in the refrigerator for 30 to 60 minutes.

Shape the meatballs and place them in the fridge overnight.

The next day grill them on the barbecue.