Meat Balls

Meat Balls

Meat Balls

Skip the greasy takeout and whip up a fast and fresh recipe for easy Meat Balls.

Meat Balls

This is a recipe of the meatballs which are completely tender all the way through without even a hint of toughness. They are never dry and always sure to impress!


Meat digests somewhat slowly, but 95% of meat protein and 96% of the fat are digested. Fats retard the digestion of other foods and remains longer in the stomach, delaying hunger and giving “staying power.”

Ingredients

Meat Balls

  • 1 kg minced meat (beef/veal)
  • 1 onion
  • 1 tablespoon gram flour/dried and roasted chickpeas
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 3 green chilies
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon salt

Meat Balls Curry

  • 4 onions, chopped
  • 3 tomatoes, blended puree
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1 cup water
  • 1 tablespoon chopped coriander
  • 1 inch fresh ginger

Directions 

Meat Balls

STEP 1
In a large mixing bowl, add minced meat, onions, salt, red chili powder, ginger paste, garlic paste, gram flour and green chilies.

STEP 2
Gently toss the mixture and shape mixture with greased hands into even size meatballs. DO NOT OVER SHAPE the meatballs because it will make the meat balls hard.

Meat Balls Curry

STEP 1
Heat oil in a pan on medium heat and add chopped onions. Cook them till they turn to golden brown.

STEP 2
Stir in ginger and garlic paste and cook it for 1 minute .

STEP 3
Now add the tomato puree and cook. Sprinkle salt, red chili powder, turmeric and cook till oil is released from the sides.

STEP 4
In the end, add meat balls and cook gently and stir meatballs after 2-3 minutes (do not stir meatballs immediately) and cook for 15 minutes on a medium heat.

STEP 5
Add 1 cup water and put on simmer for 15 minutes on a low to medium heat till gravy becomes thick enough.

STEP 6
Dish out the meatballs and garnish it with fresh chopped coriander and ginger.

STEP 7
Serve with flat bread/roti.

Notes

  • This recipe can be doubled for a big crowd.
  • You can store meatballs in the refrigerator for five days and in the freezer for 1 month.
  • You can make meat balls prior cooking and place them in the freezer.

 

 

Equipment

Meat Ball Maker

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