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. I like to serve the meatballs on colorful toothpicks with a few dipping sauces (even sauces as pedestrian as ketchup and mustard), or over basmati rice with the sauce on top.
Recipe: Mumbai Meatballs with Chutney-Yogurt Dip
Serve Mumbai Meatballs on colorful toothpicks with a few dipping sauces (even ketchup and mustard) or over basmati rice with the sauce on top.
- 1 lb. ground turkey, chicken or beef
- 1 slice wheat or white bread, moistened with water
- 1/4 small yellow or white onion, minced (1/4 cup)
- 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 blend) (if you can’t find 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 next 7 ingredients (onions through salt) mix 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 a large 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. Serve the meatballs on toothpicks or over rice.