|Mumbai Meatballs with Yogurt-Chutney Sauce and Whole Wheat Naan|
Generally, I find cookbooks disappointing. However, I recently stumbled upon some winners:
Below you will find a sample recipe from the Six O'Clock Scramble to the Rescue. In the last few months, I have made this recipe for Mumbai Meatballs 5 times. It is easy and absolutely delicious. Serve it up with toothpicks during the Super Bowl for a yummy yet somewhat sophisticated finger food. I use the Costco ground turkey package, which is closer to 1.5 lbs than 1 pound, so I bump up all the other ingredients (especially the spices!) a bit too. Like other Goldfarb recipes, its easy, fast and forgiving. Don't skip the yogurt-chutney sauce. It's simple, fast and delectable. Make your own naan (I'll post about this eventually) or pick up some at Trader Joe's (where you will also find a good mango chutney) and you have one awesome Indian meal. Try it, you'll love it!
Mumbai Meatballs with Yogurt-Chutney Dipping Sauce
Prep (10 min.) + Cook (25 min.)
4 servings, 6 or 7 meatballs each
My friend, Madhavi Naik, originally from Mumbai (Mumbai is the Indian name for what we used to call Bombay, India), gave me her appetizer recipe for Indian meatballs. The meatballs were so good that I thought they would make a unique, family-friendly dinner, too. Serve the meatballs on colorful toothpicks with a few dipping sauces (even sauces as pedestrian as ketchup and mustard).
1 lb. ground turkey, chicken or beef
1 slice wheat bread, moistened with water
1/4 cup minced yellow or white onion (about 1/4 of a small onion)
1 egg, lightly beaten
1 tsp. ground coriander (or use ground cumin or 1 tsp. of each if you like more spice)
1 tsp. garam masala (an Indian spice-if you don't want to buy it, use extra curry powder)
1 tsp. curry powder
1 tsp. minced garlic or ginger or 1/4 tsp. ground garlic or ginger (or both if you like more flavor)
1/2 tsp. salt
1/2 cup plain nonfat yogurt
1/4 - 1/2 cup mango chutney or any variety (or use apricot jam if you can't find chutney), to taste
Preheat the oven to 350 degrees. Put the meat in a medium bowl and crumble in the moistened bread with your fingers. Add the onion, egg, coriander, garam masala, curry powder, garlic or ginger, and salt, and mix it thoroughly. (At this point you can refrigerate it for up to 24 hours or proceed with the recipe.) Using wet hands, form the mixture into 25 - 30 meatballs, about 1 1/2-inches wide.
Put the meatballs on a large baking sheet sprayed with nonstick cooking spray, and bake them for 20 - 25 minutes until they are cooked through (cut the largest meatball in half to see if it is brown and firm throughout).
While the meatballs bake, combine the yogurt and chutney in a small bowl, and put any other dipping sauces, such as ketchup and mustard, in small bowls, too.
Serve the meatballs with toothpicks, if desired.
Tip: Chutney is an intensely fruity and often sour or spicy Indian condiment. Mango is one of the most common chutneys, which are usually sold in supermarkets with International ingredients.
Nutritional Information per serving (% based upon daily values): Calories: 260, Total Fat: 10g, 15%; Saturated Fat: 3g, 15%; Cholesterol: 125mg, 42%; Sodium: 530mg, 22%; Total Carbohydrate: 16g, 5%; Dietary Fiber: 1g, 4%; Sugar: 3g; Protein: 27g
Recipe excerpted from SOS! The Six O'Clock Scramble to the Rescue by Aviva Goldfarb (reprinted with author's permission).
|Making whole wheat naan in my Le Creuset cast iron skillet.|
I most recently made this with gluten-free bread, so my gluten-free sister could eat it. I couldn't tell the difference. These meatballs go very, very fast at my house, and I usually make twice as much sauce as the recipe calls for. If you like this recipe, I suggest you check out the Six O'Clock Scramble cookbooks from your library. You could also check out Aviva Goldfarb's blog as well as sign up for her e-newsletter -- both often offer free recipes.
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