Oriya-style Kjufteta (Meatballs)

Ingredients

In the Oriya adaptation of Kjufteta, we incorporate Oriya spices and flavors to create a unique twist. The addition of ginger, green chilies, and curry leaves infuses the dish with a distinct Oriya taste. The use of turmeric adds a vibrant yellow color to the meatballs, giving them an appetizing appearance. We alse have the original recipe for Kjufteta po chirpanski, so you can check it out.

• 500g (1.1 lb) ground meat (chicken, mutton, or beef) 500g (1.1 lb) ground meat (chicken, mutton, or beef)
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 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 teaspoon ginger paste 1 teaspoon ginger paste
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 10 curry leaves 10 curry leaves
• 4 ripe tomatoes, pureed 4 ripe tomatoes, pureed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the ground meat, chopped onion, minced garlic, cumin powder, coriander powder, turmeric powder, ginger paste, 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 meatballs and cook until they are browned on all sides. Remove the meatballs from the pan and set aside.
4. 4.
   In the same pan, add the chopped green chilies and curry leaves. Sauté for a minute until fragrant.
5. 5.
   Add the tomato puree to the pan and cook for 5 minutes, stirring occasionally.
6. 6.
   Return the meatballs to the pan and gently stir them into the tomato gravy. Cover the pan and simmer for 15-20 minutes, or until the meatballs are cooked through.
7. 7.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Ground meat — Ensure that the ground meat is fresh and of good quality to enhance the flavor and texture of the meatballs.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves as a substitute. However, fresh curry leaves provide a more vibrant flavor.

Tips & Tricks

• For a spicier version, increase the amount of green chilies according to your preference.
• You can add a pinch of garam masala for an extra layer of flavor.
• Serve the Oriya-style Kjufteta with a side of raita (yogurt dip) to balance the spices.

Serving advice

Serve the Oriya-style Kjufteta hot with steamed rice or roti. Garnish with fresh cilantro leaves for a pop of color and added freshness.

Presentation advice

Arrange the meatballs in a shallow serving dish and pour the tomato gravy over them. Garnish with a sprinkle of fresh cilantro leaves for an appealing presentation.