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Indian Spiced Meatballs - Tomato Envy : Tomato Envy

Indian Spiced Meatballs

January 31, 2016 | By | Reply More

Indian-Spiced Meatballs

One of the things that got me googly-eyed over Mr. President when we met is that he knows how to cook. One of our early dates was Thanksgiving. He cooked the entire meal from start to finish including a butterflied roasted turkey, all the fixings, and a from-scratch apple pie, all served up elegantly in his dining room with champagne and with no paper plates in sight. He also makes homemade pizza that has eliminated crappy takeout pizza from our lives.

He is not afraid to take on complicated kitchen challenges, either. Right now, he’s studying up on how to make the perfect French baguette at home, a lengthy process that requires the precise attention to detail only a super-Virgo like Mr. P. can deliver.

Not all of our kitchen adventures have been worthwhile. Once, we made sushi at home and decided that some foods are best left to the experts due to too many specialty gadgets or ingredients needed. I used to put Indian cuisine in this category. I thought its complex flavors couldn’t be replicated at home.

This recipe from Bon Appetit is evidence that with a well-stocked pantry, it’s possible and even easy to make wonderful Indian-inspired dishes at home. These fabulous meatballs and the vibrant curry sauce are spicy but you can tone down the heat in both as I’ve indicated in the recipe. If you’re not a meat-eater, you could modify this dish by skipping the meatballs and poaching fresh shrimp in the sauce or adding cubes of paneer, a firm Indian cheese. As with any beef recipe, I passionately recommend using only 100% grass-fed meat. Both the cooked meatballs and the sauce will freeze nicely, making this suitable for big batches of freezer-friendly goodness. Freeze them separately and combine when ready to serve.

Indian Spiced Meatballs Ingredients (serves 8)

Olive oil

6 scallions, coarsely chopped

2 jalapeno peppers (for less heat, use one jalapeno and remove the seeds and membranes)

6 garlic cloves

1 1-inch piece of fresh ginger, peeled and chopped

Indian-Spiced Meatballs1 Tbsp. fresh lemon juice

1 Tbsp. garam masala

1 tsp. ground coriander

1/2 tsp. ground cumin

1/2 tsp. cayenne pepper (or use only 1/4 tsp. for less heat)

2 pounds fresh ground beef, 20% fat and 100% grass-fed preferred

1 large egg, lightly beaten

3 Tbsp. full fat plain yogurt

2 tsp. kosher salt

Step one:

Olive oil

6 scallions, coarsely chopped

2 jalapeno peppers (for less heat, use one jalapeno and remove the seeds and membranes)

6 garlic cloves

1 1-inch piece of fresh ginger, peeled and chopped

Indian-Spiced Meatballs1 Tbsp. fresh lemon juice

1 Tbsp. garam masala

1 tsp. ground coriander

1/2 tsp. ground cumin

1/2 tsp. cayenne pepper (or use only 1/4 tsp. for less heat)

Preheat oven to 400° and line a rimmed baking sheet with foil and brush it lightly with oil. Puree scallions, jalapenos, garlic, ginger, lemon juice, garam masala, coriander, cumin and cayenne in a food processor.

craftsman 16 chainsaw Step two:

2 pounds fresh ground beef, 20% fat and 100% grass-fed preferred

1 large egg, lightly beaten

3 Tbsp. full fat plain yogurt

2 tsp. kosher salt

Transfer mixture to a large bowl and add remaining ingredients. Mix with your hands until mixture is homogenous – it will be very soft but that makes for nice, tender meatballs. Roll mixture into golf ball-sized portions and place them on the baking sheet. You should have about 20-24 meatballs. Brush the meatballs with olive oil and bake them until browned and cooked through, about 20-25 minutes.

Curry Sauce Ingredients

1/4 cup olive oil

4 medium onions, chopped

10 garlic cloves, peeled and crushed

Indian-Spiced Meatballs1 1-1/2 piece fresh ginger, peeled and chopped

3 dried chiles de arbol (for less heat, use fewer chiles)

4 tsp. curry powder

4 tsp. ground cumin

4 tsp. ground turmeric

3 Tbsp. ground coriander

1 tsp. black peppercorns

1 14.5-ounce can crushed tomatoes

1 bay leaf

1 Tbsp. kosher salt

1 Tbsp. fresh lemon juice

1/2 tsp. cayenne pepper (use only 1/4 tsp. for a milder heat)

Fresh cilantro for serving

http://elcampingdegredos.com/?q=information-needed-for-commercial-loan Step one:

1/4 cup olive oil

4 medium onions, chopped

10 garlic cloves, peeled and crushed

1 1-1/2 piece fresh ginger, peeled and chopped

3 dried chiles de arbol (for less heat, use fewer chiles)

4 tsp. curry powder

4 tsp. ground cumin

4 tsp. ground turmeric

3 Tbsp. ground coriander

Indian-Spiced Meatballs1 tsp. black peppercorns

1 14.5-ounce can crushed tomatoes

1 bay leaf

1 Tbsp. kosher salt

While meatballs are cooking, heat oil in a large pot over medium heat. Add onions, garlic and ginger and cook for about 10 minutes, until onion is translucent and starting to brown. Stir in the chiles, curry powder, cumin, turmeric, coriander and peppercorns. Cook, stirring often, for about 2 minutes until mixture is very fragrant and spices begin sticking to the bottom of the pan. Add the tomatoes, stir and scrape the bottom of the pot. Bring to a boil, add bay leaf, salt, and 2 cups of water. Return to a boil and then lower the heat, simmering for about 30 minutes to blend the flavors.

enter site Step two:

1 Tbsp. fresh lemon juice

1/2 tsp. cayenne pepper (use only 1/4 tsp. for a milder heat)

Fresh cilantro for serving

Cool the sauce slightly after cooking and carefully transfer it to a blender (I use this one). Blend it until very smooth. Wipe out any remaining bits in the pot and return the pureed sauce to the pot. Stir in lemon juice and cayenne pepper. Taste the sauce now and add more salt if necessary.

Nestle the cooked Indian spiced meatballs in the sauce and simmer until everything is heated through, about 15 minutes. Serve in shallow bowls and showered with fresh cilantro.

 

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go Category: Food, General, Main Dishes, Recipes, Winter

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