- Shop
- North Indian Meatballs
North Indian Meatballs
North Indian Meatballs
(heat 6/10)
Our North Indian Meatballs spice mix contains dried mint, which adds a lovely flavour when combined with the fresh coriander - another vital ingredient. If you’re not a fan of too much heat (or cooking for the family), hold back some of the spices and use a plain tomato sauce made with our secret sauce, water, tomato puree and coriander. The flavour of the meatballs will filter through the sauce but the heat won't, making it much more child-friendly. Also a delicious vegetarian option (see our Cook’s Notes).
Serves: 4-6
(heat 6/10)
Our North Indian Meatballs spice mix contains dried mint, which adds a lovely flavour when combined with the fresh coriander - another vital ingredient. If you’re not a fan of too much heat (or cooking for the family), hold back some of the spices and use a plain tomato sauce made with our secret sauce, water, tomato puree and coriander. The flavour of the meatballs will filter through the sauce but the heat won't, making it much more child-friendly. Also a delicious vegetarian option (see our Cook’s Notes).
Serves: 4-6
Spice Mix Ingredients: coriander seeds, cumin seeds, garam masala (includes cardamom, cloves, fenugreek seeds, yellow mustard seeds, poppy seeds, ginger), salt, turmeric, cayenne, mint
Allergens: see ingredients in bold
Ingredients:
1 packet North Indian meatball mix (recipe card included)
1 lb/ 500g minced lamb (or beef)
1 standard supermarket packet coriander (approx 15 g)
300ml ‘secret sauce’
1 tin tomatoes, blended
2 tbsp sunflower or rapeseed oil
Recipe:
Thoroughly mix the mince with half the packet of spice mix and half the coriander, very finely chopped. Form into about 20 meatballs and chill for at least an hour. If prepared well in advance, cover the dish with clingfilm.
In a heavy-weight pan heat the oil till quite hot then fry the meatballs till brown all over (as they never stay round, this means brown on most sides!). Remove the meatballs and set aside.
Stir in the remaining spices and cook for a couple of minutes until fragrant.
Pour in the secret sauce and tinned tomatoes, bring to the boil and simmer for up to an hour.
Return the meatballs to the pan and simmer for a further 20 minutes. These timings are the minimum; it can be left to bubble away.
When ready to eat, stir in the remaining coriander, roughly chopped, and serve with rice.
Cook's Notes:
Timings are approximate – I’m sure you all know what you are doing! Like most dishes, it positively improves with being made in advance.
If you like less spice, just omit the spices from tomato sauce and let the meatballs add the flavour.
This freezes beautifully!
You can make tasty burgers with this spice too! Simply mix the mince with the spices and coriander and shape into 4 balls. Chill then grill, flattening slightly as they cook. Or make into koftas or sausages - this works just as well!
For a vegetarian feast use half the spices and half the coriander to make the sauce as for the meatballs. In a casserole or saucepan put a can of beans or chickpeas (I used cannelini), a chopped red pepper, a chopped small courgette and a couple of left-over cooked new potatoes. Pour the cooked sauce over the top and simmer for half an hour or until everything is cooked. So easy but so good - the mint and coriander are a fantastic combination!
