Spicy Meatballs Sri Lankan Recipes

SPICY BAKED CHICKEN MEATBALLS

Steps:

• Preheat oven to 385 degrees F
• Add chicken, almond meal, parsley, grated ginger, grated onion, coriander, cumin, turmeric, smoked paprika, chili powder, and cayenne pepper to a large bowl and simply mix all the ingredients together using a wooden spoon or your hands.
• When well mixed, grab spoonfuls and roll into balls.
• Place chicken balls on a parchment or silpat lined baking tray, lightly spray chicken balls with cooking oil spray and place in preheated oven. Bake at 385 for 25-30 minutes or until golden.
• Remove chicken balls from oven, lightly spray with cooking oil spray again and enjoy with your favorite sauce or in a curry.

SPICY MEATBALLS (SRI LANKAN)

Steps:

• ---------SAUCE-------.
• Heat oil in a sauce pan.
• Add mustard seeds and fenugreek.
• When they are brown, add chopped onion.
• Reduce heat, and fry onion till they are transparent.
• Add garlic and fry on very low heat for about 5 minutes.
• It is very important to fry garlic on VERY low heat.
• Add chillie powder and curry powder.
• Stir and cook about 1 minute.
• Add chopped tomatoes and cook on high heat for another 2 minutes.
• Add can of diced tomatoes, tomatoe paste and tomato ketchup.
• Put soup cube and adjust salt.
• Sprinkle sugar on top.
• Cover and SLOW cook till meat balls are ready.
• ------METHODMEAT BALLS------------.
• In a large bowl, mix all the ingredients using your hand.
• Break and mix the egg.
• Squeeze milk out of the slice of bread and mix with the meat mixture.
• Make lime size balls and fry all sides on low heat for about 15-20 minutes.
• When frying it is important to use a non-stick frying pan.
• Fry them till they are medium brown on all sides.
• Add one by one to the sauce mixture, using a slotted spoon.
• Cover and SLOW cook for about 30 minutes[longer the better].
• These meat balls are very good if you serve over steamed rice.
• If you serve on bed of spaghetti, the sauce should be bit thinner.
• To adjust the sauce for spaghetti add 1 cup of boiling water to the sauce.
• Do this just after adding meat balls.
• Check for salt.
• Cover and SLOW cook for about 30 minutes[longer the better].

SPICY MEATBALLS

Steps:

• In a wide, heavy saucepan, heat the olive oil over medium heat, about 3 minutes. Add the garlic and cook for 1 minute.
• Add the spices and cook, stirring, for 30 seconds. Add the chopped tomatoes. Bring to a boil, then lower the heat to medium-low and simmer, covered, for 10 minutes, while you're preparing the meatballs.
• In a medium bowl, use your hands to gently mix the meat and the spices. Divide the mixture into 24 equal portions (each weighs about 20 grams) and shape them into small, 1-inch meatballs.
• Add the meatballs to the sauce. Turn the heat to medium-high and bring to a boil, then lower the heat back to medium-low, cover, and simmer until the meatballs are cooked through, about 30 minutes. Sprinkle the dish with cilantro and serve.

MEATBALL CURRY WITH POTATOES

Steps:

• Get a large pan. Heat oil. Add cumin seeds. Let them sizzle for a few seconds.
• Add sliced onion. Spread evenly and cook until they turn brown on the edges. Do not let them burn. Make sure you stir them and flip them to ensure that all the onions cook evenly on each side.
• When the onions are brown, lower the heat and add ginger garlic paste. If you use store-bought, be careful, it would start to splatter. If this happens you can cover the pan with a lid. If you use freshly made ginger and garlic paste ( 1: 1 in weight) then you don't have to cover the pan. Let it cook for about 15 seconds.
• Then add your ground spices (coriander powder cumin powder, red chili powder, Kashmiri chili powder, turmeric powder) and about 1 tsp salt. This curry is quite hot so if you don't like it to be hot then reduce the amount of chili powder you use. Saute for about 10 seconds until you get the aroma of the spices.
• Now add diced tomatoes. Mix well with the spices. Cover with a lid. Cook on medium-low heat until they become completely mushy. Stir from time to time to prevent the bottom from sticking and to ensure even cooking.
• When the tomatoes are nice and mushy and the mixture looks quite thick, then add your yogurt. Keep the heat in the low setting as the high heat can curdle the yogurt. Mix well with the rest of the ingredients. The mixture would turn orange in color.
• Now add your meatballs (no need to thaw as long as they're separated) and potatoes. Mix well.
• Add water about 2 ½ cups. You can add more later if you want a lighter curry. Also, add a few green chilies broken. Stir to combine. Cover with a lid and cook on medium-low heat until potatoes become tender.
• Halfway through taste the curry and add salt if it needs any more salt. Add more water only if the curry seems dry. Check for the doneness of the potatoes as well.
• When the potatoes are well cooked and fork-tender, turn off the heat. If you feel like you have more liquid than you need in the curry, turn up the heat and cook uncovered for a few minutes. Finally, add chopped cilantro on the top.