Garam Masala Meatballs ~ Mamna

In high school, I went to visit my family in India every summer.  One of my fondest memories of those visits was a small barbecue that my cousins would throw as a going away party for when I would inevitably have to leave.  We always had a variety of meat dishes, but my favorite dish was always the meatballs.  They were spicy and delicious.  The rich goat meat was threaded onto skewers and roasted over the charcoal until fully cooked.  We then would pull the meatballs off the skewers and eat them hot with lots of lime and fresh onion.

This recipe is one my grandmother’s, my father’s mother, but it is my mom who made this most frequently at home.  She and my dad have an incredible book of my grandmother’s recipes in a small notebook that my grandmother had compiled for them shortly after they were married and moved to the states.  It is an absolute treasure of recipes and this is one of the recipes from that book.  The meatballs are delicious and very simple to make.  The best meat to use, is of course, goat, but lamb, or beef (as I used) will do just fine.  The most important thing about these meatballs is to eat them hot and with lots of lime and fresh onion.  The flavors definitely transported me back to a rooftop in my city in India and brought back wonderful memories!

Garam Masala Meatballs ~ Mamna

From The Hathi Cooks at https://www.thehathicooks.com/garam-masala-meatballs/

Prep: 15 minutes

Cook: 20 minutes

Yield: serves 4

Total: 35 minutes

Wonderfully spicy meatballs made with plenty of spices and my great-great grandmothers garam masala.

You'll Need...

• For the meatballs:
• 1 to 1.5 pounds coarsely ground goat, lamb, or beef
• 2 small-medium yellow onions
• 1 heaping tsp. crushed garlic
• 1 heaping tsp. grated ginger
• 1 heaping tsp. crushed serrano chilis
• 2 tsp. garam masala
• 1 tsp. ground coriander
• 1/4 tsp. turmeric
• 1 tsp. salt
• 1 egg
• 
  
• To serve:
• 1 lime cut into wedges
• 1 small onion sliced thinly
• Cilantro leaves for garnish

Directions

1. Mince the onions finely, or chop finely in a food processor.  Mix all the ingredients together.  Let sit for at least 30 minutes in the fridge.
2. Heat a heavy bottomed skillet over medium heat.  Form the meat into small golfball sized balls.  Cook the meatballs for a few minutes on each side.  The meatballs should still be soft, but should be fully cooked on the inside.
3. I suggest making one meatball to try first and adjust for salt and spiciness.  Then proceed with the rest.
4. Serve with plenty of lime and sliced onions.  Enjoy!

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