Curried Meatballs With Eggplant Recipes

Steps:

• Rinse the rice twice, drain, then place in a saucepan and mix in half the ginger. Add 2 cups water, bring to a boil, reduce heat to very low, cover and cook 15 minutes. Set aside, covered. Heat a large sauté pan and add mustard seeds, cumin seeds and coriander seeds. Cook on medium-high until seeds start to dance and smell fragrant. Turn off heat. Remove to a mortar. Add chile flakes and pulverize.
• Add 1 tablespoon of the ghee or oil to the pan. Add onion and sauté on low until very lightly browned. Remove. Add remaining ghee or oil and sauté eggplant on medium until lightly browned. Remove.
• Mix ground meat with half the onions, half the ground spices, 6 tablespoons of the rice, the egg, half the mint and salt to taste. Form into 1-inch meatballs. Sauté meatballs in pan on medium until lightly browned. Don't worry if a few of them break up. Remove. Add poblano, remaining ground spice mixture, garam masala and remaining ginger to pan. Sauté on medium until poblano wilts.
• Add tomatoes, simmer on low 5 minutes, scrape bottom of pan, add 1 cup water, then return eggplant, remaining onion and meatballs to pan. Cover and simmer 15 minutes. Taste for seasoning, adding more salt and chile if needed. Reheat rice on low. Dust curry with remaining mint and serve with rice.

Steps:

• Heat a large high-sided skillet over medium heat. Add the olive oil and saute the garlic in the hot oil until just fragrant and barely starting to lightly brown, about 30 seconds. Add the eggplant and 1/4 cup of water. Lower the heat to low and cover the skillet. Allow the eggplant to steam until soft, about 20 minutes. Allow to cool slightly, if you have time.
• Meanwhile, preheat the oven to 350 degrees F. Line a baking sheet with unbleached parchment paper.
• Place the eggplant mixture in a food processor and pulse until well chopped, but not pureed. Or just do this on a cutting board with a knife.
• Transfer the eggplant mixture to a large mixing bowl and add the cheese, parsley, basil, eggs, breadcrumbs, salt, and pepper. Stir the mixture well to combine, using your hands or a wooden spoon. The mixture can be refrigerated at this point, covered for up to a day. It is easier to roll into meatballs when the mixture is cooled down. (If doing so, preheat the oven 30 minutes before baking the meatballs.)
• Roll or scoop the mixture using a 1- to 1 1/2-ounce ice cream scoop into 1 1/2-inch balls and place on the prepared baking sheet. Bake for 25 minutes, or until firm on the outside and light brown underneath.
• Meanwhile, heat the marinara sauce in a large saucepan over low heat until simmering. Transfer the meatballs to the saucepan with marinara sauce. Toss with the sauce and serve.

Steps:

• Preheat the oven to 450 degrees F. In a small bowl, whisk together 1 tablespoon ginger, 1 tablespoon garlic, the egg, 1 tablespoon Curry Powder, the sesame oil and 1 teaspoon salt. In a separate large bowl, combine the beef, pork, jalapeno and scallions, then stir in the ginger-garlic mixture until well combined.
• Heat 1 tablespoon oil in a small saute pan over medium-high heat. Check the meatball mixture for seasoning by taking a small amount and cooking a tester patty. Taste and adjust the remaining meatball mixture with more salt if necessary.
• Drizzle 2 tablespoons vegetable oil onto a rimmed baking sheet. Form the beef mixture into 18 meatballs, about 2 tablespoons each. Arrange onto the prepared baking sheet. Bake the meatballs, shaking the pan halfway through, until crispy on all sides, 15 to 20 minutes.
• Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, 5 to 7 minutes. Stir in the thyme, the remaining 1 tablespoon garlic, remaining 1 tablespoon ginger and 2 teaspoons Curry Powder. Cook until aromatic, 1 minute. Add the chicken stock and coconut milk and bring to a boil. Reduce to a simmer over medium-low and cook until the sauce starts to thicken slightly, 10 minutes. Add the meatballs and cook until heated through. Garnish with cilantro and serve.
• Mix all of the spices together in a small bowl. Store in an airtight container for up to 2 months. Makes about 1/4 cup.