Spicy Afghan Meatballkofta Recipes

Steps:

• Mix first 10 ingredients and form into 1 inch meatballs.
• Roll in flour and set aside.
• In cooking fat, saute onions, green pepper, celery and mushrooms.
• Remove to large kettle.
• Brown meatballs in same pan, then add to kettle with remaining 5 ingredients.
• Cover and simmer 30 minutes.
• Thicken with 2 tbsp flour in 1/4 cup water.
• *(I have suggested using less salt in the meatballs since I found the dish to be on the salty side).

Steps:

• Heat oven to 350 degrees; line baking sheet with nonstick aluminum foil.
• In small bowl, combine bread crumbs and milk.
• Let stand until bread crumbs absorb the milk.
• In large bowl, combine ground beef, bread crumb mixture, eggs, dried minced onion, cumin, oregano, garlic salt and cayenne pepper.
• Mix with clean hands until combined.
• Form into 30 meatballs, each about 1 inch in diameter; place on prepared baking sheet.
• Bake meatballs at 350 degree for 20 minutes.
• In large skillet, mix together broth and chili sauce.
• Add meatballs and simmer, covered, over medium heat for 10 minutes.
• Stir occasionally.
• Remove cover; cook 5 minutes longer.
• Makes 30 meatballs.
• Make Ahead: Can be made ahead, cooked, covered and refrigerated for 1-2 days; reheat before serving.
• To transport, place in an insulated container.
• Serve within 2 hours (within 1 hour if outside temperature is above 90 degrees).