Grilled Meatballs with Indian-Spiced Yoghurt Sauce

Ingredients for Grilled Meatballs with Indian-Spiced Yoghurt Sauce

• 900g beef mince round

• 1 large red onion, minced

• 2 large cloves garlic

• 45ml light soy sauce

• 2 large eggs, beaten

• 1 teaspoon minced ginger

• 1 colher de chá de sal

• 1/2 teaspoons freshly ground pepper

• 20ml extra virgin olive oil

• 575ml yoghurt

• 2 medium cloves garlic, minced

• 1 colher de sopa de suco de limão fresco

• 2 tablespoons extra virgin olive oil

• 2 colheres de chá de cominho em pó

• 2 teaspoons ground turmeric

• 1/4 teaspoons cayenne

• Salt and freshly ground pepper

• 2 tablespoons minced curly parsley

1. Combine the beef mince, onion, garlic, soy sauce, eggs, ginger, salt, and pepper in the bowl. Mix the ingredients with your hands until they are well blended and hold together well.

2. Preheat the grill.

3. Brush the baking sheet with 2 teaspoons of the oil. With your hands, form the meat mixture into 24 round balls and place them 1 1/2 inches apart on the baking sheet. (Each ball should weigh about 15g .) Lightly moisten your hands before forming each ball to facilitate rolling. Brush the meatballs with the remaining oil and grill them, 4 inches from the heating element, 6 to 8 minutes, turning them once, until they are cooked through.

Place the meatballs in a shallow bowl with the Indian-Spiced Yoghurt Sauce on the side, or cut off the top of a small round loaf of bread, remove the insides, and spoon the meatballs into the bread. Dust with chopped parsley for colour.

1. Line the strainer with the cheesecloth. Place it over a bowl and spoon the yoghurt into the strainer. Allow the yoghurt to drain in the refrigerator for 3 hours.

2. Transfer the drained yoghurt from the cheesecloth to the other bowl and blend in the garlic, lemon juice, oil, cumin, turmeric, and cayenne. Season to taste with salt and black pepper.

Aviso Legal

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