Meatball is certainly not my take when I have other options. I just don’t like the blandness. On the other hand, I can never turn down kababs. Juicy, loaded with flavor and so appetizing. Bland food is something which I absolutely avoid and I blame it on my roots. We Indians have a tendency to alter the natural taste of food by overpowering it with spices. The same reason I cannot stand the smell and taste of boiled or raw seafood. But, to be honest I love seafood, the ones cooked in creamy coconut gravy, spicy tomato gravy or irresistible fish fry with basic spices. If you ever happen to visit India, do not skip the Goan and Kerala sea food.
Having said that, I don’t like to overpower the things I make with spices, but I like to add some flavor.
During my 1st visit to India after being here for a year and half, people there asked me. Do you like the food there?. ‘At first not’, but its all an acquired taste’, I said. ‘You start liking it eventually and then you realize that we kill the flavor of the actual food’.
These tiny balls combine the goodness of meatballs and kababs into one. The flavor of kababs meets the ease of tiny appetizers. Meatballs are always a good option over sphagetti or a wrap.
Hence the name Kabab Meatballs, my Friends :).
Wait till you hear more:
- These make good burgers.
- Shape it into balls and place it on a tray lined with plastic wrap and put it in the freezer. Once it hardens, transfer into a freezer safe bag for later use. This way the meatballs won’t stick to each other when its frozen.
- Having frozen meatballs comes handy for lunch boxes or quick evening dinners.
- If you have to make a large number, for a get together or a party, make it ahead and freeze. Simply pop it in the oven. Easy right?
Try the La Terra Fina Spinach and parmesan dip and spread, made with greek yogurt. It goes well with meatballs and other appetizers and chips.
The chunky Artichoke and jalapeño dip is a good options if you like the tiny crunch of pickled jalapeños.
Sauté the onions and jalapeños till translucent. Add the spices and sauté for a minute.
The onions makes the kababs moist.
Add the cooked onions, some roasted garlic (This is the best part), bread crumbs, lemon juice, salt and finely chopped cilantro.
Mix well and knead it so that the flavors combine well. Cover and refrigerate it for 30 minutes to an hour.
Shape into 1 inch balls. I made and froze these a couple of days ahead. Hence the plain look.
Shallow frying is a good option if you just want to make a few. The one in the pictures are shallow fried.
Serve it over Zucchini noodles or some other greens.
- 1 pound 1/2 kg ground chicken, lamb, beef or turkey
- 2 tablespoons oil
- ¾ cup finely chopped onion about ½ big onion
- 2 green chillies / jalapenos
- 8-10 cloves garlic
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/4 cup finely chopped cilantro leaves
- 1 cup bread crumbs
- 1/2 teaspoon red chilly powder/paprika
- 1/4 teaspoon garam masala
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- Pat dry the minced/ground chicken with paper towel.
- COOKING ONIONS
- Add 2 tablespoons of oil in a pan and place on medium high heat. Add onions and green chillies and cook till the onions are translucent. Add spices and cook for additional minute. Let it cool completely.
- ROASTING GARLIC:
- Add about a tablespoon of oil in a pan and place on medium high heat. Add whole garlic and sauté till garlic softness and cook. Once cooled, mash it into a chunky consistency. (Refer notes for roasting garlic in the oven).
- Add the cooked onions + garlic + lemon juice + salt + cilantro + bread crumbs and mix well with you hands and knead for a minute or two so that the flavor can combine well.
- Cover and put it in the refrigerator for 30 minutes to an hour.
- Roll into 1 inch balls.
- Shallow fry the meatballs on medium heat till its brown on all sides and cooked on the inside, about 3 minutes on each side.
- Preheat the oven to 400 Degrees Fahrenheit/205 Degrees Celsius.
- Grease a tray with oil. Arrange the kababs with space between each. Cook for 20 minutes, turning the side after 10 minutes. Broil for about 2 minutes for charred look.
For Freezing: Shape it into balls and place it on a tray lined with plastic wrap and put it in the freezer. Once it hardens, transfer into a freezer safe bag for later use. This way the meatballs won't stick to each other when its frozen.
Frozen meatballs comes handy for lunch boxes, quick dinners and get-togethers.
Roasting garlic in oven: Preheat oven to 400 Degrees Fahrenheit. Cut the top of the garlic and place in aluminum foil. Drizzle olive oil. Cover and bake it for about 30 minutes. For step by step instruction check this.
**Disclaimer: This recipe was created for La Terra Fina dips and spreads. Sample products (Dips) were received. However, the views expressed are my own.