Tangy Meatballs and Cilantro Raita

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 258, total fat 19 G., saturated fats 8 G., proteins 14 G., carbohydrates 7 G., fiber 1 G., cholesterol 99 mg, sodium 305 mg, sugar 5 G.

These juicy, flavorful meatballs are a delicious combination of ground beef, yogurt, chutney, breadcrumbs, and spices, which together create a tandoori flavor. Serve the meatballs as an appetizer, one on a lettuce leaf, topped with garlicky cilantro raita.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons butter
1 small onion, finely chopped
1.5 tsp curry powder
3 cloves garlic, finely chopped
Vegetable oil to grease the baking sheet
450 g of ground beef
1 cup Greek yogurt
2 tbsp. panko breadcrumbs
2 tbsp. l. tamarind chutney
1 teaspoon paprika
1/8 tsp cayenne pepper
2 large eggs, lightly beaten
2 tbsp finely chopped cilantro
Lettuce, chopped, for serving
1/4 cup finely grated cucumber, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground beef, meatballs, curry, paprika, chutney sauce, tamarind, lettuce, cucumbers

Cooking the dish according to the recipe:

In a small skillet over medium heat, melt the butter and cook the onion, stirring occasionally, until softened, about 5 minutes.
Add 1/4 teaspoon salt, curry powder, and two-thirds of the garlic and continue cooking, stirring, until fragrant, about 30 seconds. Transfer the mixture to a large bowl and let cool. Lightly oil a rimmed baking sheet. Add the ground beef, 1/4 cup yogurt, breadcrumbs, tamarind chutney, paprika, cayenne pepper, if using, 1 1/4 teaspoons salt, and eggs to the onion mixture.

Mix with your hands. Form into 3-cm balls, gently rolling them between your palms to shape. Place on a greased baking sheet, cover tightly with plastic wrap, and refrigerate for at least 30 minutes or overnight.
Preheat oven to 220°C. Bake the meatballs until golden brown, about 20 minutes.
Meanwhile, in a small bowl, combine the remaining 3/4 cup yogurt, remaining garlic, 1/2 teaspoon salt, and cilantro.
Place each meatball on a lettuce leaf on a serving platter. Top with grated cucumber and a little tamarind chutney (you can substitute apple butter mixed with a little lemon juice and cayenne pepper). Serve with yogurt sauce.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Party Dishes / Appetizers / Canapes / Snacks with sauces / Meat appetizers / / / Food Network - recipes / Indian cuisine