East Indian Spiced Meatballs

Ingredients

In this East Indian adaptation of the Dutch gehaktballen, we incorporate traditional East Indian spices such as cumin, coriander, and turmeric to infuse the meatballs with a unique flavor profile. The addition of these spices adds a warm and aromatic twist to the traditional Dutch meatballs, creating a fusion dish that combines the best of both cuisines. We alse have the original recipe for Gehaktballen, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 egg, beaten 1 egg, beaten
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 7g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, cumin powder, coriander powder, turmeric powder, chili powder, fresh cilantro, beaten egg, breadcrumbs, and salt.
2. 2.
   Mix the ingredients thoroughly until well combined.
3. 3.
   Shape the mixture into small meatballs, approximately 1 inch in diameter.
4. 4.
   Heat vegetable oil in a frying pan over medium heat.
5. 5.
   Fry the meatballs in batches until they are golden brown and cooked through, approximately 8-10 minutes.
6. 6.
   Remove the meatballs from the pan and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   Serve the East Indian Spiced Meatballs hot as an appetizer, main course, or snack.

Treat your ingredients with care...

• Ground beef — Use lean ground beef for healthier meatballs. If you prefer a juicier texture, opt for ground beef with a slightly higher fat content.
• Cumin powder — Toasting the cumin seeds before grinding them into powder enhances their flavor. Dry roast the seeds in a pan over low heat until fragrant, then grind them into a fine powder.
• Coriander powder — For a more intense flavor, toast the coriander seeds before grinding them into powder. Dry roast the seeds in a pan over low heat until fragrant, then grind them into a fine powder.
• Turmeric powder — Turmeric has a vibrant yellow color and can stain surfaces easily. Be cautious while handling it to avoid staining your hands or clothes.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before chopping. Use both the leaves and stems for added flavor.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or increase the amount of chili powder.
• Serve the meatballs with a side of mint chutney or yogurt sauce for a refreshing contrast to the spices.
• If you prefer a healthier alternative, you can bake the meatballs in the oven instead of frying them. Preheat the oven to 180°C (350°F) and bake the meatballs for approximately 20 minutes, or until cooked through.
• Experiment with different ground meats such as chicken or lamb for a variation in flavors.
• These meatballs can be made in advance and refrigerated. Reheat them in a preheated oven at 180°C (350°F) for 10-15 minutes before serving.

Serving advice

Serve the East Indian Spiced Meatballs as an appetizer with mint chutney or yogurt sauce, or as a main course accompanied by steamed rice or naan bread. Garnish with fresh cilantro leaves for an added touch of freshness.

Presentation advice

Arrange the meatballs on a platter, garnish with a sprinkle of cumin powder and a few cilantro leaves. Serve with a side of mint chutney or yogurt sauce. For an elegant presentation, skewer the meatballs on toothpicks and serve as bite-sized appetizers.