VIDEO: Oh my, oh my…this Indianized Meatball recipe may be my favourite thing! They freeze beautifully, so go ahead and make a full batch. When I assemble recipes like this I’m reminded that cooking food at home is one of the best frugal practices any of us can follow. Bonus tip: you can use this same recipe to make Indianized Burgers!
2 slices of bread
1 medium onion
Dozen cilantro stalks
2 cloves garlic
3-4 cremini mushrooms, quartered
2-4 finger hot peppers
1 tsp butter
1 lb lean ground beef
1 lb ground pork
1 tsp cumin seeds
1 ½ tsp garam masala
1 tsp salt
½ tsp black pepper
1 tbsp Worcestershire sauce
1 tbsp milk
Toast slices of bread and set aside to cool.
Put onions, cilantro, garlic, mushrooms and hot peppers into a food processor. Pulse to a fine mince.
Melt butter in fry pan on medium heat. Sautee onion mixture for a few minutes until it softens. Do not brown.
Pour onion mixture into a large glass mixing bowl. Spread around to help it cool faster. Wait five minutes.
Add beef and pork to mixing bowl. Add all spices and Worcestershire sauce. Use hands to crumble toast into bowl. Aim for fine breadcrumb consistency.
In separate bowl, beat egg with milk. Pour onto meat.
Mix meat and incorporate all ingredients thoroughly. Do not over-mix!
Preheat oven to 350 degrees.
Line cookie sheet with parchment or wax paper.
Use hands to form meatballs and lay onto lined cookie sheet.
Bake for 15 minutes.
Heat up your favourite spaghetti sauce in a large saucepan. Add baked meatballs to sauce and let simmer for 15 minutes.
Serve on top of noodles and enjoy!