Happy Weekend Everyone.
Guess what I just realized . . . I had never posted a meatball recipe earlier. And it really is strange. Because we do make meat balls regularly, and after all those kebab and Non-vegetarian gravies that I have posted in the past, meatballs should have somehow made it to this space. Better late than Never!!!
On a recent dinner visit to a Turkish restaurant, we got a chance to taste the Turkish meat balls accompanied with Turkish bread and some salad and Oh boy!!! we loved them to the core. Turkish cuisine makes use of simple spices and their dishes taste fabulous after just grilling or frying them. I did not see any rice item on their menu surprisingly even though I have eaten enough of Turkish regular food in the past since I used to work in a Turkish Company a few years back.
Turkish food is generally clean and always pared down to basics. If you stock up on some oregano, parsley and cumin, then you have the makings of everyday Turkish cuisine. It is neither overly spiced nor is it cumbersome to plate. It suits chilli-shy palates perfectly as it is mild and delicious.
Coming to the recipe:
INGREDIENTS:
750 grams minced meat (lamb/mutton or beef, a mixture works well)
2-3 onions, finely chopped
2 slices bread (without the crust)
1 whole egg
1/2 bunch of parsley + ½ bunch of coriander leaves
1 teaspoon cumin powder
1 tablespoon ginger paste
1 tablespoon ginger paste
½ teaspoon chilly powder or 2/3 green chillies chopped fine
Salt to taste
2 tomatoes
Tomato ketchup-2 tablespoons
1 extra onion chopped fine (for frying)
HOW TO MAKE:
1) Put the minced meat in a large bowl. Soak the slices of bread in water, and squeeze out excess water and crumble over the meat.
2) Then add in onions, egg, parsley/coriander and cumin powder. Knead well. Scoop up lemon sized pieces of the mixture and roll them into balls.
3) Fry on a medium heat until nicely brown.
4) In a large non-stick pan, add a little oil and brown the extra onion.
5) Then add ginger/garlic paste and saute for sometime. Add tomato and tomato paste and chilly powder -then add the meat-balls and saute till the meatballs are coated all over with the sauce.
6) Garnish with extra coriander/parsley.
7) Serve hot.
Guess what I just realized . . . I had never posted a meatball recipe earlier. And it really is strange. Because we do make meat balls regularly, and after all those kebab and Non-vegetarian gravies that I have posted in the past, meatballs should have somehow made it to this space. Better late than Never!!!
On a recent dinner visit to a Turkish restaurant, we got a chance to taste the Turkish meat balls accompanied with Turkish bread and some salad and Oh boy!!! we loved them to the core. Turkish cuisine makes use of simple spices and their dishes taste fabulous after just grilling or frying them. I did not see any rice item on their menu surprisingly even though I have eaten enough of Turkish regular food in the past since I used to work in a Turkish Company a few years back.
Turkish food is generally clean and always pared down to basics. If you stock up on some oregano, parsley and cumin, then you have the makings of everyday Turkish cuisine. It is neither overly spiced nor is it cumbersome to plate. It suits chilli-shy palates perfectly as it is mild and delicious.
Coming to the recipe:
INGREDIENTS:
750 grams minced meat (lamb/mutton or beef, a mixture works well)
2-3 onions, finely chopped
2 slices bread (without the crust)
1 whole egg
1/2 bunch of parsley + ½ bunch of coriander leaves
1 teaspoon cumin powder
1 tablespoon ginger paste
1 tablespoon ginger paste
½ teaspoon chilly powder or 2/3 green chillies chopped fine
Salt to taste
2 tomatoes
Tomato ketchup-2 tablespoons
1 extra onion chopped fine (for frying)
HOW TO MAKE:
1) Put the minced meat in a large bowl. Soak the slices of bread in water, and squeeze out excess water and crumble over the meat.
2) Then add in onions, egg, parsley/coriander and cumin powder. Knead well. Scoop up lemon sized pieces of the mixture and roll them into balls.
3) Fry on a medium heat until nicely brown.
4) In a large non-stick pan, add a little oil and brown the extra onion.
5) Then add ginger/garlic paste and saute for sometime. Add tomato and tomato paste and chilly powder -then add the meat-balls and saute till the meatballs are coated all over with the sauce.
6) Garnish with extra coriander/parsley.
7) Serve hot.
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