Bored of similar kind of meat dishes? Want a snack like dish made out of meat? I am just asking you what I felt when I tried the meat balls for the first time. My granny used to prepare the dish, and when I was a kid I used to have it with dhall rice. It goes well with Sambar rice as well.
Serve it with tomata sauce or mint chutney, when taken as a snack.
Grind fried gram to a fine dry powder.
Clean meat and remove fat if any. Cut it into smaller pieces.
Chop Onions, coriander leaves and grind ginger-garlic to a fine paste.
(Clock-wise) Curry leaves, salt, chilly powder, turmeric powder, garam masala and mutton masala. Mutton masala is a mix-up of cumin, fennel seeds, poppy seeds, coriander seeds.
Grind meat to a fine paste. If its very thick, add the chopped onions and make a paste. Then add all the other ingredients except curry leaves and coriander leaves and again mix them in the mixer-grinder.
Once the paste is ready, just sprinkle the leaves and adjust the thickness by adding fried gram powder. You should be able to make nice balls neither hard nor watery. It is the consistency of the final paste, which results in a soft and textured balls after frying.
These are the meat balls in good consistency and are waiting to be fried.
Fry the balls in a medium high flame. As we have added onion, we cannot expect golden brown. Yes, it turns a little blackish but be sure to take it from the oil before it turns more black.
Enjoy the dish!
- Meat - 250 gms
- Fried gram - 3 tablespoon
- Onion - 2 no
- Curry leaves, coriander leaves - to add flavour
- Chilli powder - 1 tablespoon
- Turmeric powder - 1/4 teaspoon
- Garam Masala - 1/2 teaspoon
- Mutton masala - 1 teaspoon
- Salt - to taste
- Oil - to fry
- 1Grind meat with onion, chilli powder, turmeric powder, garam masala and mutton masala to a fine paste.
- 2Add required salt and fired gram powder to adjust the consistency of the ground meat. Mix chopped curry leaves and coriander leaves to the ground paste.
- 3Make small balls and fry them in a medium high flame.