Experience the fiery flavors of South India with our Madras Spicy Meatballs, a delectable fusion of aromatic spices and succulent minced meat. These bite-sized delights are perfect for spicing up your mealtime or impressing guests with their bold and vibrant flavors. Whether served as an appetizer or a main course, these meatballs are sure to add a delicious kick to any occasion.
Madras Spicy Meatballs Recipe:
Ingredients:
- Minced meat (or substitute with tinned tuna chunks)
- Dry spices (such as cumin, coriander, turmeric, chili powder)
- Salt and pepper to taste
- Beaten egg
- Breadcrumbs
- Dipping sauce of your choice
Method:
-
In a mixing bowl, combine the dry spices, salt, and pepper. Adjust the quantities according to your preferred level of spiciness.
-
Add the beaten egg to the bowl and mix well with the dry ingredients.
-
Gradually add breadcrumbs to the mixture until it becomes stiff and binds together. The breadcrumbs help to absorb excess moisture and ensure that the meatballs hold their shape.
-
Once the mixture reaches the desired consistency, roll it into bite-sized balls using your hands. Ensure that each meatball is evenly sized for even cooking.
-
Preheat your oven to a hot temperature.
-
Place the meatballs on a baking tray lined with parchment paper, making sure to leave some space between each one.
-
Bake the meatballs in the hot oven, turning them occasionally to ensure even browning. This usually takes about 15-20 minutes, depending on the size of the meatballs and the temperature of your oven.
-
Once the meatballs are cooked through and golden brown, remove them from the oven and let them cool slightly.
-
Serve the Madras Spicy Meatballs hot, accompanied by a dipping sauce of your choice. Whether it's a tangy tomato sauce, a creamy yogurt dip, or a spicy chutney, the dipping sauce adds an extra layer of flavor to these delicious meatballs.
-
Enjoy the bold and vibrant flavors of these Madras Spicy Meatballs as a tasty appetizer, a satisfying main course, or a flavorful addition to your meal.