Indian Meatballs With Yogurt Sauce Recipes

INDIAN MEATBALLS WITH YOGURT SAUCE

Steps:

• Combine ground beef, onion, garlic, soy, eggs, ginger, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together with hands till well combined. Preheat broiler. Brush baking sheet with olive oil to coat. Form 24 meatballs from meat mixture and place 1-1 1/2 inches apart on pan. Brush with olive oil. Broil about 4 inches away from heating element for about 8 minutes, turning once at halfway point. Make spiced yogurt sauce by combining yogurt with garlic, lemon juice, 2 tablespoons olive oil, cumin, turmeric, cayenne, and salt and pepper to taste. Serve warm meatballs with yogurt sauce.

SPICED MEATBALLS WITH YOGURT SAUCE

Steps:

• In a large straight-sided skillet, heat 2 tablespoons oil over medium-high. Add onion, minced garlic, and 1 1/2 teaspoons salt; cook, stirring, until translucent, about 3 minutes. Add cumin and cinnamon and cook, stirring, about 1 minute more. Transfer mixture to the bowl of a food processor; process to a paste.
• In a bowl, combine breadcrumbs and 1/4 cup broth; let stand 5 minutes. Add beef, onion paste, whole egg, and cilantro; mix with your hands to combine. With lightly dampened hands, form mixture into 28 balls, about 2 tablespoons each.
• Heat remaining 2 tablespoons oil in skillet over medium-high. Working in batches (do not crowd pan), cook meatballs until browned on all sides, about 7 minutes a batch. Transfer to a plate; pour off fat from skillet. Return meatballs to pan; add 3/4 cup broth and sliced garlic. Bring to a boil, then cover, reduce heat to low, and simmer just until meatballs are cooked through, about 6 minutes. Transfer meatballs to a plate with a slotted spoon.
• In a bowl, whisk together egg yolks and yogurt. In another bowl, whisk together cornstarch and remaining 1/4 cup broth; whisk into broth in skillet. Bring to a boil, whisking constantly, then strain through a sieve into yogurt mixture, stirring to combine. Return to skillet and cook over medium, stirring constantly, until just bubbling and thick enough to coat the back of a spoon, about 1 minute; season with salt. Add meatballs to sauce and heat through. Serve over rice, sprinkled with sumac, red-pepper flakes, and cilantro.

GRILLED MEATBALLS WITH INDIAN-SPICED YOGURT SAUCE

Steps:

• Meatballs
• 1. Combine the ground beef, onion, garlic, soy sauce, eggs, ginger, salt, and pepper in the bowl. Mix the ingredients with your hands until they are well blended and hold together well.
• 2. Preheat the broiler.
• 3. Brush the baking sheet with 2 teaspoons of the oil. With your hands, form the meat mixture into 24 round balls and place them 1 1/2 inches apart on the baking sheet. (Each ball should weigh about 1/2 ounce.) Lightly moisten your hands before forming each ball to facilitate rolling. Brush the meatballs with the remaining oil and broil them, 4 inches from the heating element, 6 to 8 minutes, turning them once, until they are cooked through.
• Place the meatballs in a shallow bowl with the Indian-Spiced Yogurt Sauce on the side, or cut off the top of a small round loaf of bread, remove the insides, and spoon the meatballs into the bread. Dust with chopped parsley for color.
• Indian Spiced Yogurt Sauce
• 1. Line the strainer with the cheesecloth. Place it over a bowl and spoon the yogurt into the strainer. Allow the yogurt to drain in the refrigerator for 3 hours.
• 2. Transfer the drained yogurt from the cheesecloth to the other bowl and blend in the garlic, lemon juice, oil, cumin, turmeric, and cayenne. Season to taste with salt and black pepper.

LAMB MERGUEZ MEATBALLS WITH SPICY TOMATO SAUCE

Steps:

• For the merguez meatballs: Preheat a deep-fryer to 375 degrees F. Preheat the oven to 400 degrees F.
• Add the cumin, coriander and fennel seeds to a 3- to 4-quart saucepan set over medium-low heat. Toast the spices, shaking the pan frequently, until they are fragrant and beginning to change color, 5 to 6 minutes. Remove the spices to a clean plate and let cool, then add them to a spice grinder and blend. Add the blended spices to a bowl with the hot paprika, sumac and cayenne and stir to combine. In a large bowl, add the ground lamb, spice blend, potato flakes, onion, yogurt, harissa, salt, garlic and egg. Combine gently with clean hands, using care to distribute all the flavorings evenly, but try to avoid pressing down or compacting the mixture. Lightly coat your hands with olive oil, then measure out 1 1/2 tablespoons of the mixture with an ice cream scooper and roll it into a meatball. Set aside in a baking dish. Repeat with the remaining mixture.
• Brown the meatballs in batches in the deep-fryer until they are golden brown and hold their shape, 3 to 5 minutes. The meatballs will continue to cook in the tomato sauce, so this step is to give them color and additional flavor. Remove the meatballs to a baking dish and set aside.
• For the spicy tomato sauce: Coat the same saucepan with more olive oil and set over medium heat. Add the onions and stir with a wooden spoon to collect any browned bits caught on the surface of the skillet. Sweat until the onions are slightly softened, 4 to 5 minutes. Add the garlic and cook until fragrant, an additional few minutes. Add the harissa and tomato paste and toast for 1 to 2 minutes. Add the blended tomatoes and stir. Season the mixture with salt and pepper and stir to combine. Simmer the sauce for about 20 minutes to allow the flavors to meld. Cover the meatballs with the sauce and transfer to the oven. Roast until the meatballs are fully cooked through and caramelized from the sauce, 10 to 15 minutes.
• Add the yogurt, mint, parsley and lemon zest to a small bowl, then season with salt. Stir to combine and adjust the seasoning as needed.
• Place dollops of the seasoned yogurt and top with the meatballs. Garnish the meatballs with crumbled feta and fresh dill tops.