Meatballs are versatile food that can be eaten as is or added to other dishes like soups and pasta. It is always a delicious compliment to any recipe. Â This spicy veal meatball dish goes perfectly well with salad.
750g pork and veal mince
1 cup fresh white breadcrumbs
2 garlic cloves, crushed
8 spring onions, finely chopped
For the marinade:
1/2 cup plain yoghurt
1 small onion, chopped
2 red chilies, chopped
1 teaspoon fresh ginger, grated
1 teaspoon ground turmeric
3 teaspoons ground paprika
1 teaspoon garam masala
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
Prepare the marinade by combining the yogurr, onion, chili, ginger, turmeric, 2 teaspoons paprika, garam masala, lemon juice and lemon rind in a blender or food processor. Blend for 1-2 minutes or until smooth. Set aside.
Place the pork and veal mince, breadcrumbs, garlic and spring onions in a large bowl. Mix well. Using your hands make medium sized meatballs. Place them in a shallow dish.
Pour the marinade over the meatballs. Cover the dish in plastic wrap and refrigerate it for 3 hours or overnight. Turn occasionally. After marinating, drain the meatballs and set aside the marinade.
Grease a grilling tray or stove top grill. Cook the meatballs for 12-15 minutes under high heat or until the meatballs are browned and cooked. Turn at occasionally. Brush it with reserved marinade while grilling, so that the meatballs wonâ€™t become dry.
Transfer the meatballs to a serving plate and sprinkle with paprika. Serve immediately.
Photo Courtesy Of: Â stevendepolo