Indian Meatballs Recipes

Steps:

• For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. (Don't mix any more than this or you'll end up with tough meatballs!) Make 16 balls like this: divide the mixture in half, and then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until smooth. Set aside and repeat for all 16 meatballs
• For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.
• When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.
• Add the coconut milk, 1/2 cup of water, 1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, 15 to 20 minutes.
• To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, with Indian bread (naan or chapati) or over spaghetti!

Steps:

• Process garlic, ginger, and 1 1/2 teaspoons water in a food processor until a chunky paste forms; set aside.
• Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion; cook, stirring, until translucent, about 3 minutes. Set aside one quarter of onion in a large bowl.
• Add 1 tablespoon garlic paste, 1/2 cup water, the turmeric, 1/2 teaspoon cayenne, and 2 tablespoons coriander to onion in skillet. Cook 3 minutes, stirring. Add tomato sauce, 1 1/2 cups water, and the bay leaf. Season with salt. Bring to a boil. Reduce heat to medium-low; simmer.
• Mix reserved onion, lamb, breadcrumbs, cilantro, egg, 1 teaspoon each garlic paste and salt, and remaining teaspoon coriander and 1/4 teaspoon cayenne. Divide into 24 pieces; roll into balls. Stuff each meatball with a prune quarter; roll to enclose.
• Add meatballs to simmering sauce (add water if meatballs are not covered by sauce). Cook until sauce has thickened, about 40 minutes. Stir in garam masala.

Steps:

• Water bread rolls for 15 minutes, press out water afterwards.
• Chop chilli, ginger and garlic.
• Mix lemon juice, bread roills, minced meat, curcuma, chopped chilli, ginger and garlic and egg to a dough.
• Ground gloves, cumin, black pepper, coriander seed and broken cardamom pods.
• Add ground spices, fish sauce and brown sugar to dough.
• Mix all ingredients and form meatballs out of 2 tbsp of dough.
• Chop zucchini, bell pepper and green onions to 2 cm long pieces.
• Heat sesam oil.
• Roast meatballs 2 minutes from each side, then put aside.
• Roast green onions for one minute, than add zucchini and bell pepper and roast for another two minutes.
• Put yoghourt into the pan and add meatballs again.
• Add curry paste and chicken broth
• Cook for 10 minutes. Turn meatballs after 5 minutes.
• Serve with rice and decorate with coriander leaves.
• Enjoy!

Steps:

• Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.
• Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.
• Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.
• Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.

Steps:

• Meatballs:.
• Combine all ingredients except oil in a bowl. Heat the oil in a frying pan.
• Scoop out about a ping pong ball size of the mixture & place into the frying pan. Continue until all the mixture is gone.
• Brown the meatballs on both sides but do not cook through.
• Stew:.
• Heat oil in a large pot then saute onion & garlic until lightly browned. Add spices, cook, stirring until fragrant.
• Add broth, potatoes, lentils, spices/herb, & meatballs; bring to a boil then immediately reduce heat to simmer.
• Covered for 20 minutes until potatoes are cooked and sauce is thickened.
• Optional: Serve over basmati rice cooked in chicken broth or use thick bread to scoop up the meatballs & lentils.