Rajasthani Spiced Meatballs

Ingredients

While the original Maltese Pulpetti tal-makku is typically made with Mediterranean spices and flavors, the Rajasthani Spiced Meatballs have been adapted to incorporate the distinct flavors of Rajasthani cuisine. The spices used in this recipe, such as cumin, coriander, turmeric, and red chili powder, are commonly found in Rajasthani dishes. Additionally, the meatballs are served with a tangy tomato-based gravy, which adds a unique Rajasthani touch to the dish. We alse have the original recipe for Pulpetti tal-makku, so you can check it out.

• 500g (1.1 lb) ground meat (beef, lamb, or chicken) 500g (1.1 lb) ground meat (beef, lamb, or chicken)
• 1 small onion, finely chopped 1 small 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
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 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 red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup tomato puree 1 cup tomato puree
• 1/2 cup water 1/2 cup water
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground meat, chopped onion, minced garlic, grated ginger, chopped green chilies, fresh cilantro, cumin powder, coriander powder, turmeric powder, red chili powder, 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 large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes.
4. 4.
   Remove the meatballs from the skillet and set aside.
5. 5.
   In the same skillet, add the tomato puree and water. Stir well to combine.
6. 6.
   Return the meatballs to the skillet and simmer for 15-20 minutes, or until the meatballs are cooked through and the gravy has thickened.
7. 7.
   Garnish with fresh cilantro leaves and serve hot with rice or flatbreads.

Treat your ingredients with care...

• Ground meat — Use lean ground meat for a healthier option. If using chicken, make sure it is ground chicken breast for a lower fat content.

Tips & Tricks

• For an extra kick of heat, add a pinch of garam masala to the meatball mixture.
• If you prefer a milder flavor, reduce the amount of red chili powder or omit it altogether.
• Serve the meatballs with a side of cooling cucumber raita to balance the spices.

Serving advice

Serve the Rajasthani Spiced Meatballs hot with steamed basmati rice or freshly made roti. Garnish with fresh cilantro leaves for a pop of color.

Presentation advice

Arrange the meatballs on a platter, drizzle the tomato-based gravy over them, and sprinkle with fresh cilantro leaves. Serve with a side of rice or flatbreads.