Bengali Style Meatballs
Cooks in
Serves 4
Ingredients
- Meatballs -
- 1 lb ground chicken
- 1 medium size potato, peeled and boiled
- ½ medium onion, chopped coarsely
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 tablespoon rice flour
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 3-4 green chilies chopped
- 1 large egg
- Salt to taste
- Curry -
- 1 large potato, cut into inch size squares
- ½ onion chopped thinly
- 4 cloves garlic, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 tomato, chopped coarsely
- 1-2 bay leaves
- 2-3 cinnamon
- 1 inch-size cardamom
- 2-3 cloves
- 3 tablespoon mustard oil
- Salt to taste
Directions
- Making the meatballs -
- Preheat the oven to 425F.
- Mix all ingredients of meatballs in a large bowl, it will make a sticky dough. Now with both your palms, make inch-size balls.
- Cover a sheet pan with aluminum foil, and place the meatballs. Lightly spray some cooking oil over the meatballs and put it in the oven for 15-20minutes or till the meatballs start turning a little brown. Turn the meatballs half way through.
- Making the curry -
- Heat about 2 tablespoons of oil in a wok. Lightly sprinkle turmeric and salt to the potatoes, and toss it in the heated oil for 2-3 minutes, or till the potatoes turn a shade darker. Take out and keep aside
- Throw in the onion, garlic and fry till the onions are translucent. Add the tomatoes and fry till oil starts to separate. Transfer it to a wet grinder and pulse it to make a smooth paste.
- Heat the rest of the oil in another wok, throw in the cinnamon, cloves and cardamom. Add the onion-ginger-tomato paste, and stir.
- Put in all the spices, ginger- garlic paste and season with salt. Stir for a minute and then add the potatoes. Turn the flame to low and coat the potatoes with the spices. Let the spices turn drier and darker, stirring occasionally.
- Pour in about a cup of water and cook covered till the potatoes are done.
- Add the oven baked meatballs in the gravy and serve warm with white rice.
