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INDIAN
MEATBALLS
From my Indian cooking teacher, Mukul Ram. These are versatile. You
can shape them into patties, fry, broil, bake or barbeque them (serve
with a dollop of sour cream), or make them bite-size, keep them warm in
a chafing dish and serve with Fresh
Mint Chutney with Fruit and/or the Yogurt-Chutney
Dip. Toothpicks for spearing, please.
1 pound finely ground meat (lean beef or turkey)
2 slices white bread
A little milk
1 t. coriander
1 onion, grated
3 green chili, minced (mild or hot to your taste)
1 t. salt (optional)
1 t. ground red pepper
1 t. garam masala
2 T. cilantro, chopped
Small piece of ginger, minced
1 egg yolk
Butter for frying
1. De-crust bread and soak in milk.
2. Mix together all ingredients. Form into bite-size balls. Fry in butter
until crusty on the outside and done on the inside. Don't overcook or
they will get too dry.
16-20 bitesize balls
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