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Simply Food: Indian Spiced Meatballs

By Liz Bares

This holiday season I didn’t cook much at all — save for Trader Joe’s tamales and chicken dumplings. I was down and out with a nasty sinus infection. I couldn’t smell or taste anything, and when that happens I get very depressed. Thankfully, my pantry is stocked with essentials and I was able to whip up some easy meals for the family while I convalesced on the couch.

I could actually taste last night’s meal and it was pretty good. It took about 45 minutes to prepare and everyone was happy. We had kale millet cakes and Indian spiced meatballs. I used up my last bag of kale from Canticle Farm and I’m anxiously awaiting the Jan. 7 market day to stock up on more.

Canticle Farm is hosting a winter market this year and I, for one, am very pleased. Fresh greens and sweet carrots in the winter are truly a blessing. However, they have taken it one step further and invited several other farms to participate. There are fresh eggs, meats and baked goods to go along with all the fantastic produce. Yay, Canticle Farm! You can find out more at www.canticlefarm.org.

The following recipe is for the meatballs.

 

Indian Spiced Meatballs

1 pound grass-fed ground beef (you could also use turkey or chicken, just not the extra lean variety or your meatballs will be very dry)

1 egg, beaten

1/4 cup breadcrumbs

1/2 cup chopped fresh cilantro (feel free to knock this amount back a bit if you don’t care for cilantro)

1 teaspoon salt

1 teaspoon cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon ground ginger

½ to 1 teaspoon cayenne pepper (adjust according to your heat tolerance)

1/2 lemon, juiced

1 tablespoon olive oil

plain Green yogurt (optional)

Preheat oven to 450 degrees. Add olive oil to an 8” x 8” pan and swirl around to coat.

In a large bowl, add meat, egg, breadcrumbs, cilantro, spices, salt and lemon juice, making sure to really get everything mixed together well. Use your hands to incorporate the ingredients. Once everything is nicely mixed together, take your tablespoon and scoop out one rounded tablespoon of mixture and roll into a tight ball. Then place the meatball into the prepared pan.

Continue until you have used all your meat mixture and keep the meatballs fairly snug in the pan. I had approximately 24 meatballs out of one pound of meat and there was some space left over in my pan. No worries, as long as your meatballs are snug the extra space will not matter.

Place the pan into the oven and bake for approximately 20-25 minutes. Meatballs should be cooked through and look brown.

I served these with a scoop of plain Greek yogurt on the side. My kids ate about five each, which left plenty for my husband and me. This recipe can be doubled nicely.

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