Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

October 9, 2011

DEVILLED MEAT BALLS

Ingredients 1 kg Beef or Mutton Mince 3 onions chopped finely 3 tablespoons chopped coriander leaves or chopped parsley 2 […]

Ingredients

1 kg Beef or Mutton Mince

3 onions chopped finely

3 tablespoons chopped coriander leaves or chopped parsley

2 teaspoons chillie powder

1 teaspoon pepper powder

4 tablespoons breadcrumbs

2 tablespoons tomato sauce 

2 tablespoons flour

Salt to taste

4 tablespoons oil

Mix the mince with the chopped onions, coriander leaves / parsley, chillie powder, pepper powder, salt and bread crumbs and set aside for one hour. Squeeze out all the water.
Divide into equal size portions then roll into balls.
Heat oil in a nonstick pan and fry the meat balls gently till they are brown.
Remove and keep aside.
In the same oil add 2 tablespoons of flour, 1 teaspoon pepper powder, a pinch of salt and 2 tablespoons tomato sauce and mix well.
Add 1 cup of water and bring to boil.
Add the fried meat balls and shake the pan gently so that the gravy covers all of them.
Simmer on low heat for about 20 minutes till the meat balls are firm.
Most of the gravy will dry up.
Serve with bread or Pilaf rice

(Visited 22 times, 1 visits today)
Article written by Bridget White-Kumar
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram