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. 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 won’t become dry.
Transfer the meatballs to a serving plate and sprinkle with paprika. Serve immediately.
Photo Courtesy Of: stevendepolo