Kerala-style Spiced Meatballs

Ingredients

In this Kerala-style adaptation, the traditional İzmir köfte is infused with the bold flavors of Kerala cuisine. The original dish is typically made with ground beef or lamb, while the Kerala version incorporates a mix of ground beef and mutton for added depth of flavor. The spices used in the Kerala-style meatballs include a blend of traditional Indian spices like turmeric, coriander, cumin, and red chili powder, which give the dish its distinct Kerala twist. Additionally, the meatballs are cooked in a tomato-based gravy that is spiced with curry leaves, mustard seeds, and fenugreek, adding a unique flavor profile to the dish. We alse have the original recipe for İzmir köfte, so you can check it out.

• 500g (1.1 lb) ground beef and mutton mix 500g (1.1 lb) ground beef and mutton mix
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 1/4 teaspoon fenugreek seeds 1/4 teaspoon fenugreek seeds
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 cup water 1 cup water

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef and mutton mix, chopped onion, minced garlic, grated ginger, chopped green chilies, turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, fresh cilantro, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of a golf ball.
3. 3.
   Heat vegetable oil in a deep pan over medium heat. Add the mustard seeds and let them splutter.
4. 4.
   Add the curry leaves and fenugreek seeds to the pan and sauté for a minute until fragrant.
5. 5.
   Pour in the tomato puree and cook for 2-3 minutes, stirring occasionally.
6. 6.
   Add water to the pan and bring the mixture to a simmer.
7. 7.
   Gently drop the meatballs into the simmering gravy and cover the pan with a lid.
8. 8.
   Cook for 15-20 minutes, or until the meatballs are cooked through and the gravy has thickened.
9. 9.
   Serve the Kerala-style Spiced Meatballs hot with steamed rice or Kerala parathas.

Treat your ingredients with care...

• Ground beef and mutton mix — Use a mix of lean ground beef and mutton for the best flavor and texture.
• Mustard seeds — To enhance their flavor, lightly toast the mustard seeds in a dry pan before adding them to the dish.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves, but reduce the quantity by half.
• Tomatoes — Use ripe and juicy tomatoes for the tomato puree to ensure a rich and flavorful gravy.
• Kerala parathas — If you can't find Kerala parathas, you can serve the meatballs with plain parathas or naan bread.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add a pinch of cayenne pepper.
• If you prefer a milder flavor, reduce the amount of green chilies or remove the seeds before chopping them.
• To make the meatballs juicier, you can add a tablespoon of yogurt or grated coconut to the meat mixture.
• If the gravy is too thick, add a little more water to achieve the desired consistency.
• Garnish the dish with additional fresh cilantro before serving for a burst of freshness.

Serving advice

Serve the Kerala-style Spiced Meatballs hot with steamed rice or Kerala parathas. Accompany the dish with a side of cucumber raita or a refreshing tomato-onion salad for a complete meal.

Presentation advice

Arrange the meatballs in a shallow serving dish and pour the thick tomato-based gravy over them. Garnish with a sprinkle of fresh cilantro leaves for a pop of color. Serve the dish with steamed rice or Kerala parathas on the side.