Ingredients

The following ingredients have 4 Servings
  • 1 lb ground beef ((lean or extra lean to your preference, lean is a tad better :) ))
  • 1 small red onion
  • 2 cloves garlic
  • 1-2 fresh green chilli ((or jalapeños) to your taste—or skip altogether if you don’t like a strong spice)
  • 2 tablespoons fresh cilantro leaves
  • 1 1/2 tablespoons fresh dill leaves
  • 2 or more tablespoons of fresh parsley leaves
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons ground rice flour (( or grind 1/4 cup of any type of rice till it’s a fine powder))
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1 small onion minced
  • 2 cloves garlic (minced)
  • 2 green chilli thinly sliced (( or use jalapeños) or skip altogether for a milder sauce)
  • 1 cup canned crushed tomatoes
  • 2 bay leaves
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup cold plain yogurt ((Green yogurt works fine))
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons fresh cilantro
  • 2 more Tablespoons of fresh parsley
  • 1 1/2 tablespoons fresh dill

Instruction

  • To make the meatballs, place all the ingredients (except the beef) in a food processor and process until smooth. Then take this mixture and place it in a large bowl, add the beef to it and mix well. Then shape the mixture into 1 inch size balls and place them on a baking sheet.
  • In a large saute pan, add the olive oil and heat for a few minutes on medium high until it’s hot. Then add the meatballs and start searing them.
  • Don’t move the meatballs at all for the first 2 minutes so they can sear and get a nice crust. Then try swirling and shaking the pan slightly back n forth and to the sides to swirl the meatballs all around. Then use a wooden spoon or spatula, try to toss the meatballs evenly so they’re seared on all sides. This takes about 7 minutes.
  • Remove the meatballs to a clean plate and to the same pan, add the olive oil, onion, garlic and green chilli to make the sauce.
  • Saute these over medium heat until soft and fragrant, then add the tomatoes, spice and bay leaves. Cover the pan and let the sauce cook for 5 minutes.
  • In a small cup, add the cold yogurt and cornstarch and use a spoon to dissolve the starch in to the yogurt.
  • Add the yogurt mixture to the tout sauce and once it starts boiling, add the meatballs ack to the sauce.
  • Cover the pan and let the meatballs cook all the way through in the tomato sauce for nearly 10 minutes over medium low heat.
  • Add in the fresh herbs, toss the meatballs and serve right away. Enjoy :)