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Great Indian-inspired balls of awesome

I was having a dinner party on the day I watched this Skillshare class - and I was so excited I had to get started straightaway. I love that the recipe offers a base which can be extended in an infinite number of ways.

I happened to have 500 grams of chicken mince, and 500 grams of beef mince in my freezer, so pulled those out and got to work on Indian-inspired meatballs. I tend to use some primary ingredients whenever I make food - like onion, garlic, cumin & coriander powders. I wanted to incorporate these ingredients into my meatballs, especially since the rest of the dinner party menu was Indian.

This is most of the ingredients in the mince:

I smashed these together with my hands, remembering to be "vigorous but quick". 

I fried up a test patty, and realised I had both forgotten to put in the eggs (oops) and that I needed more cumin and herbs.  

I don't have an ice-cream scoop to portion out the balls, so used a 1/4 cup measuring cup, which ended up working pretty well.

I put it in the oven for 17 minutes at 220 degrees celsius and it was perfect, as promised.

These guys were devoured pretty quick.

Cumin & chilli meatballs with a yoghurt dip

  • 500g beef mince
  • 500g lamb mince
  • 2 eggs
  • 1/2 cup fresh white bread, chopped into tiny cubes
  • 2 teaspoons salt
  • a 'healthy dollop' of ricotta
  • 1/4 cup chopped parsley
  • 2 teaspoons of ground cumin
  • 2 teaspoons of ground coriander
  • 1 tablespoon of dried mixed herbs (my mix had oregano, rosemary & thyme)
  • 1 tsp chilli powder
  • 1 onion, finely chopped
  • 1 tsp garlic paste

For the dip

  • 1/4 cup of finely chopped mint
  • 1 grated cucumber
  • 1 cup of yoghurt
  • a pinch of cumin, salt, sugar & chilli powder

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