Punjabi-style Spiced Meatballs

Ingredients

In this Punjabi adaptation, the traditional Polish Krupnioki śląskie is transformed into Tandoori Meatballs. The original dish is typically made with a combination of pork and beef, but in this recipe, we use a mixture of ground lamb and chicken to align with Punjabi cuisine preferences. The spices are also adjusted to include Punjabi flavors like cumin, coriander, and garam masala, giving the dish a distinct Indian twist. Additionally, the meatballs are cooked in a tomato-based gravy, which is a common element in Punjabi cuisine. We alse have the original recipe for Krupnioki śląskie, so you can check it out.

• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 500g (1.1 lb) ground chicken 500g (1.1 lb) ground chicken
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 1 tablespoon garam masala 1 tablespoon garam masala
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 cup bread crumbs 1 cup bread crumbs
• 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 onion, finely sliced 1 onion, finely sliced
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 cup plain yogurt 1 cup plain yogurt
• 1 teaspoon kasuri methi (dried fenugreek leaves) 1 teaspoon kasuri methi (dried fenugreek leaves)
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground lamb, ground chicken, chopped onion, minced garlic, green chilies, ginger paste, garam masala, cumin, coriander, turmeric powder, red chili powder, bread crumbs, chopped cilantro, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of golf balls.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion and cook until golden brown.
4. 4.
   Add the tomato puree to the skillet and cook for a few minutes until the raw smell disappears.
5. 5.
   Reduce the heat to low and add the yogurt, stirring continuously to prevent curdling.
6. 6.
   Add the kasuri methi and season with salt to taste. Cook for another 2-3 minutes.
7. 7.
   Gently place the meatballs into the skillet, ensuring they are submerged in the gravy. Cover and simmer for 20-25 minutes, or until the meatballs are cooked through.
8. 8.
   Garnish with fresh cilantro leaves and serve hot with rice or naan bread.

Treat your ingredients with care...

• Ground lamb and chicken — Ensure that the meat is fresh and properly ground for the best texture in the meatballs.
• Garam masala — Use a good quality garam masala for authentic Punjabi flavors.
• Kasuri methi — Crush the dried fenugreek leaves between your palms before adding them to the dish to release their aroma.

Tips & Tricks

• For a smoky flavor, you can grill the meatballs before adding them to the gravy.
• If you prefer a spicier dish, increase the amount of red chili powder or add a pinch of cayenne pepper.
• To make the dish creamier, you can add a tablespoon of heavy cream to the gravy.
• If you don't have kasuri methi, you can substitute it with fresh fenugreek leaves or omit it altogether.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Tandoori Meatballs hot with steamed basmati rice or freshly baked naan bread. Garnish with a sprinkle of fresh cilantro leaves for added freshness.

Presentation advice

Arrange the meatballs in a shallow serving dish, with the vibrant red gravy drizzled over them. Garnish with a few whole cilantro leaves for an appealing touch. Serve alongside a bowl of fragrant basmati rice or warm naan bread.