Masala Meatballs

by Kathleen Morrison

Servings: 12 servings

INGREDIENTS

5 cloves garlic
1 tsp. meat masala
2-inch piece of ginger
1 tsp. chili powder
1 lg. onion
1 tsp. "Kitchen King"
2 to 3 green chilies
250 grams mince
Salt, to taste
1 tsp. garam masala
1 tbsp. lemon juice
1 tsp. coriander-cumin powder
1 egg, beaten
Oil, for frying

INSTRUCTIONS

Grind together garlic, ginger, onion and chilies to a fine paste. Boil mince in approximately a half cup water. Lower heat and cook for 15 minutes or until mince is tender and dry.

Cool and grind mince until smooth and soft. Add ground spices and grind for a few more minutes to mix well. Add powdered spices, salt and lemon juice. Mix in beaten egg. Shape mixture into small round balls.

Deep-fry balls in hot oil until browned all over. Serve hot with kachumber and chutney.

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