Traditionally made with lamb and mint, this is my own altered version of the scrumptious Indian dish. These meatballs are pretty spicy, so season to your known preferences. I like to use lots of pepper and cayenne and minimal salt. The prep time can be cut by preparing the ingredients in a food processor. All measurements are approximate, feel free to use what you have on hand! There are many ways to serve them. My favorite method is in a fresh, warm pita with a cucumber-yogurt sauce or with terriyaki and a handful of onions. My boyfriend likes to eat his with spicy mustard. Or for a flavor crossover use them as meatballs for spaghetti! Try a cool, light salad as a side, and don't forget dessert!
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 1 medium potato, peeled, grated
- 1⁄2 cup cilantro, finely chopped
- 1 -4 garlic clove, finely chopped
- 1⁄2 bell pepper, finely chopped (optional)
- 1 egg
- 3 teaspoons teriyaki sauce or 3 teaspoons soy sauce
- ground black pepper, to taste
- cayenne pepper, to taste
- garlic salt or seasoning salt, to taste
- Preheat oven to 350.
- Mix all ingredients in a medium mixing bowl until well-blended (using your hands works best).
- Form golf-ball sized meatballs from the mixture and place, without touching, on an ungreased baking sheet.
- Bake until slightly browned and cooked through (approximately 20-25 minutes).
- Serve 'em up hot! (See Recipe Description for Suggestions).