Ground meat is economical, versatile, fast and easy to cook. Nutritious, makes a great addition to different dishes. When combined with other ingredients, seasonings and rolled into a small ball called a meatball. To maintain the shape, they are either fried, baked, steamed or braised. This dish is incredibly delicious, enjoyed by young and old. Serve it hot with rice or savour with bread or chapati accompanied with a vegetable dish or salad.
For perfect meatballs, use good quality meat with a combination of 80% lean and 20% fat. The latter adding flavour and moistness. Season the ground meat well with spices and salt. Addition of the right amount of breadcrumbs aids in absorbing the meat juices released during cooking. Thus, providing the unique texture and preventing the meatballs from drying out. An egg acts as a binding agent holding all the ingredients together. Do not overmix the meat mixture and roll lightly into equal sized smooth balls. Dampen or oil your hands slightly before rolling. Overworking the mixture will toughen the meatballs when they cook.
For perfect meatballs, use good quality meat with a combination of 80% lean and 20% fat. The latter adding flavour and moistness. Season the ground meat well with spices and salt. Addition of the right amount of breadcrumbs aids in absorbing the meat juices released during cooking. Thus, providing the unique texture and preventing the meatballs from drying out. An egg acts as a binding agent holding all the ingredients together. Do not overmix the meat mixture and roll lightly into equal sized smooth balls. Dampen or oil your hands slightly before rolling. Overworking the mixture will toughen the meatballs when they cook.
Restaurant-Style Meatball Curry
(Serves 8)
Meatball Mixture
Ingredients:
1 kg ground meat
1/4 cup ground paste of (1/2 cup coriander leaves, 4 large cloves of garlic, 1-inch ginger and 4 green chillies blended together with few drops of water)
1 large onions (finely minced)
1/2 cup breadcrumbs
salt
Method:
Preheat oven to 400 F or 200 C.
Gently combine all the ingredients in a bowl and lightly form 24 round balls. Transfer onto a baking tray lined with aluminum foil. Bake for 20 minutes until meatballs are firm.
In the meantime, prepare the gravy.
Gravy
Ingredients:
1 bay leaf
2 cinnamon sticks (1.5-inch each)
6 cloves
4 green cardamoms
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon cumin powder
2 teaspoons coriander powder
2 tablespoons Everest Meat Masala
1/2 cup sour cream or thick curds
few mint leaves (chopped)
handful coriander leaves (chopped)
3 tablespoons oil
salt
Grind to a fine paste with very little water
1/2 cup fried brown onions
1 large tomato
6 large cloves of garlic
1-inch ginger
Method:
Heat oil in a pan, add the bay leaf, cinnamon sticks, cloves and green cardamoms. Stir in the ground paste and cook well. Mix in all the spice powders. Rinse the blender jar with some water and add to the pan. Bring to a boil and incorporate the meatballs. Simmer for few minutes so that the flavour of the gravy infuses into the meatballs.
Gently include the sour cream, mint leaves and salt. After a couple of minutes, remove from heat.
Garnish with coriander leaves.
Serve hot.
Note:
(Serves 8)
Meatball Mixture
Ingredients:
1 kg ground meat
1/4 cup ground paste of (1/2 cup coriander leaves, 4 large cloves of garlic, 1-inch ginger and 4 green chillies blended together with few drops of water)
1 large onions (finely minced)
1/2 cup breadcrumbs
salt
Method:
Preheat oven to 400 F or 200 C.
Gently combine all the ingredients in a bowl and lightly form 24 round balls. Transfer onto a baking tray lined with aluminum foil. Bake for 20 minutes until meatballs are firm.
In the meantime, prepare the gravy.
Gravy
Ingredients:
1 bay leaf
2 cinnamon sticks (1.5-inch each)
6 cloves
4 green cardamoms
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon cumin powder
2 teaspoons coriander powder
2 tablespoons Everest Meat Masala
1/2 cup sour cream or thick curds
few mint leaves (chopped)
handful coriander leaves (chopped)
3 tablespoons oil
salt
Grind to a fine paste with very little water
1/2 cup fried brown onions
1 large tomato
6 large cloves of garlic
1-inch ginger
Method:
Heat oil in a pan, add the bay leaf, cinnamon sticks, cloves and green cardamoms. Stir in the ground paste and cook well. Mix in all the spice powders. Rinse the blender jar with some water and add to the pan. Bring to a boil and incorporate the meatballs. Simmer for few minutes so that the flavour of the gravy infuses into the meatballs.
Gently include the sour cream, mint leaves and salt. After a couple of minutes, remove from heat.
Garnish with coriander leaves.
Serve hot.
Note:
- No egg was used in the meat mixture.
- Ground beef was used, which can be substituted with choice of meat.
- Everest Garam Masala can be replaced for Meat Masala.
