SPICY MEAT BALLS
Number Of Ingredients 12
Steps:
- 1. Prepare the chaat masala. Then, in a large nonstick pan, cook together the meat, onion, cilantro, red or green chili peppers, ginger, garlic, garam masala, black peppercorns, and salt, stirring, until all the juices evaporate, about 7 minutes.2. Cool and transfer to a food processor, add the egg whites, and process until smooth and somewhat sticky. Keep a small bowl of water nearby. With lightly moistened clean fingers, divide the mixture into 20 to 25 portions and shape into round balls, each about 1 1/4-inches in diameter.3. Heat the oil in a large wok or skillet over medium-high heat until it registers 325°F to 350°F on a frying thermometer or until a small piece of meat dropped into the hot oil takes 15 to 20 seconds to rise to the top. Place the meat balls into the hot oil, adding as many as the wok can hold at one time without crowding, and deep-fry, turning them around with a slotted spatula until they are firm and golden, about 3 minutes.4. Transfer to a tray lined with paper towels to drain, then transfer to a serving platter, sprinkle the chaat masala on top, and serve.VARIATION: To serve as an entree, simmer the kofta balls, either uncooked or deep-fried, in Classic Spicy Curry Sauce (see Vegetarian Curries) until they absorb the juices and soften, about 15 minutes.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
KASHMIRI MEAT BALLS IN RED PAPRIKA SAUCE
Number Of Ingredients 18
Steps:
- 1. In a small bowl, mix together the ground ginger, fennel seeds, 1 teaspoon garam masala, cumin, cayenne pepper, cardamom seeds, and salt.2. In a food processor, process together the lamb, fresh ginger, and 1 tablespoon of the spice mixture until smooth. Have a small bowl of water nearby. With lightly moistened clean fingers, divide and shape the meat mixture into 16 balls, each about 1 1/4 inches in diameter. Refrigerate until ready to use, at least 30 minutes.3. In a large wok or a saucepan, bring the water, cinnamon, cloves, and green and black cardamom pods to a boil over high heat. Reduce the heat to medium, add the meat balls, and simmer until firm, about 10 minutes. Remove the meat balls to a bowl and reserve the broth with the whole spices.4. Heat the oil in another large nonstick wok or saucepan over medium-high heat and cook the onion until well-browned, about 10 minutes. Remove to a small food processor and process with about 1/4 cup of the broth to make a smooth paste.5. To the wok, add the asafoetida and paprika, then mix in the meat balls and the remaining spice mixture and cook, stirring, until the meat balls are lightly browned, about 10 minutes.6. Mix in the onion paste and all the remaining broth (plus the whole spices) and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer. until the meat balls are very tender and the sauce is thick, about 20 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
PORK MEATBALLS IN RED PEPPER SAUCE
You can't beat a comforting bowl of spaghetti and meatballs, and this version is superhealthy too
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 35m
Number Of Ingredients 10
Steps:
- Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
- Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
- Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
- Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.
Nutrition Facts : Calories 303 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.9 milligram of sodium
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