Garam Masala Meatballs with Mango Chutney
- Details
These meatballs are sweet, spicy, fruity and tangy. We seasoned our meatballs with an all purpose blend, Indian Garam Masala. For the chutney, we used some over-ripened mangoes and barberries, although dried tart cherries would be delicious, too. Making it the perfect sauce adding warmth and bite from nigella seeds and cayenne. Chutney has a lot of uses and is normally used to add sweet and sour tang to Indian dishes. Next we strewed the meatballs in the chutney. After 45 minutes of simmering these meatballs melt in your mouth! Add a toothpick to them for an easy appetizer or serve over basmati rice.
Garam Masala Meatballs with Mango Chutney
Ingredients
Chutney
- 1/4 teaspoon cumin, ground
- 1/4 teaspoon Indian coriander, ground
- pinch Indian cayenne
- 1/2 teaspoon turmeric
- 1/4 teaspoon cardamom seed, ground
- 1/4 apple cider vinegar
- 1/3 cup white sugar
- 1-1/2 teaspoons kosher salt
- 1 teaspoon ginger, minced
- 1 clove of garlic, minced
- 2 tablespoons shallot, minced
- 1 teaspoon nigella seed
- 2 ripe mangoes, diced
- 1/4 cup barberries or dried tart cherries
Meatballs
- 1 pound 80% lean ground beef
- 1 egg
- 2 cloves garlic, minced
- 1/2 cup yellow onion, small diced
- 1 tablespoon ginger, minced
- 1/2 cup chopped cilantro
- 2 teaspoons kosher salt
- 1-1/2 tablespoons Indian Garam Masala
- 1/2 teaspoon India red chile flakes
- 1/3 cup panko bread crumbs
Assembly
- 1 tablespoon all purpose flour
- 2 1/2 cups beef stock
- 1 cup of Mango Chutney
- Salt to taste
Garnish
- Cilantro
Instructions
Chutney
- In a hot dry skillet toast your spices until fragrant for one minute and set aside.
- In a medium saucepan, add the vinegar, sugar, ginger, garlic and shallot. Stir until the sugar has dissolved, then add the spices and mangoes.
- Simmer for 20 minutes on lowest setting and using a potato masher squish the chutney until slightly chunky consistency. Make sure to stir constantly so the bottom doesn't burn. Simmer for another 15 minutes. Add water to chutney, if necessary. Add the dried fruit to chutney, only cooking for about a minute, so as to preserve the chutney's yellow color.
Meatballs
- Preheat the oven to 425 degrees.
- In a hot skillet add the spices and toast the Indian Garam Masala for about 15 seconds or until fragrant and them grind the spices in an electric spice grinder for easy results. Add the ground toasted spices to a medium sized bowl along with the rest of the meatball ingredients.
- Mix the meatball mixture until combined.
- Using a small ice cream scoop, form meatballs into a round uniform shape.
- In a large wide skillet add the meatballs, about 1/4 inch apart and bake for 20 minutes.
- Remove meatballs from oven and add the 1 tablespoon of flour to the pan, mixing with a spoon into a paste. The fat drippings from the meatballs will soak up the flour and make a quick roux. This mixture will thicken the sauce and make it come together. Add the beef stock and chutney and bring to a simmer.
- Cover with a lid and simmer for 45 minutes until the gravy has thickened and meatballs are tender.
- Serve meatballs over fragrant basmati rice or as an appetizer with a toothpick.
- Garnish with freshly chopped cilantro.
Notes
About 1 cup of Mango Chutney should remain from the recipe. Jar it up and store in the fridge up to a month. Use it in sandwiches, meat pies and alongside charcuterie.
Chole
Our July Cookbook Club selection is Chai, Chaat & Chutney: a street food tour through India, and we’ve been looking forward to it ever since we heard that author Chetna Makan was coming out with …
Chicken Drumsticks with Spices and Coconut Milk
This lovely recipe comes from Béatrice Peltre’s My French Family Table, the World Spice Cookbook Selection for May 2017. This recipe is one of the author’s favorite chicken “go to recipes” for when she needs …
Fried Potatoes with Harissa Tehina
The cookbook club is taking a trip to the Middle East for the March 2016 Meet & Eat with Zahav: A World of Israeli Cooking. This fantastic book from Michael Solomonov and James Cook reinterprets …
Chicken Vindaloo
The World Spice Cookbook Club is getting a taste of grandmotherly love. Next month’s cookbook selection, In Her Kitchen: Stories and Recipes from Grandmas Around the World, is a memorable compendium of portraits featuring grandmothers …
Nigella Caesar Artichoke Toast
Now that I sling spices instead of hash, it is nostalgic to look at old recipes from my professional chef days. This recipe and I go waaay back and it remains a brunch favorite. Over …
Leave a Comment