Posted November 30, 2004 by Nick Lindauer in Recipes

Spicy Meatballs

1 pound ground meat (preferably combination of lamb, turkey (red) and chicken)
1 egg
1/2 cup fresh bread, crumbled
1/3 cup grated cheese (get any fresh cheese – ricotta/pecorino)
1/6 cup finely chopped cilantro
1/6 cup finely chopped/crushed ginger and garlic (garlic is mandatory, ginger is optional)
Green Chillies finely chopped to taste
5 tbsp Everest Meat Masala powder (use more/less if necessary) (if you do not have the masala powder, use turmeric, chilli, coriander, cumin powder)
Salt and Pepper to taste
2 tbsp oil
1/6 cup khoya/whipping cream (do not use condensed/evaporated milk)
Green Mint leaves chopped (optional – only if you like the flavor – for the first time do not use it)

Place all ingredients in a large mixing bowl, and mix with a wooden spoon (or hands) until all ingredients are blended. Using tablespoon as a scoop, place 2 scoops of meat mixture in palm of hand, rolling to form meatball. (Rinse hands in cold water/oil in between.) Continue until mixture is used up. The size is totally upto you. I prefer making small-medium sized meatballs (never big – becomes hard)

At the same time heat water(simmering) in a saucepan (until you see vapor coming out – but not boiling). Drop a couple of meatballs and see if the shape is being maintained, otherwise add some more bread crumbs to the mixture and try again. Put the meatballs and let them be in the water for 10 minutes. You can take them out now. They are now ready for use. You can store them in freezer if needed. They can cook in the gravy for another 10 minutes. They can be pan fried with noodles, or you can make Machurian Meatballs with them, etc.

For making the gravy, it is just like making any meatdish gravy (that you usually like to cook). Add a little more water and then put the meatballs in the gravy and simmer for 10 minutes.

Nick Lindauer

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