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.
Turmeric Tropical Smoothie
This simple combination highlights the flavor of turmeric with tropical fruit and is a wonderful base smoothie that you can enjoy as-is or add-on to. It boasts a healthy dose of turmeric! Turmeric Tropical Smoothie Ingredients …
Sheermal (semi-sweet saffron and cardamom-enriched bread)
Summers Under The Tamarind Tree: Recipes and memories from Pakistan, the World Spice Cookbook Club featured selection for April 2017 showcases a full-flavored cuisine with Arabic and Far East Asian influences on many dishes. Author …
Caribbean Spice Grilled Salsa
Fresh pineapple tastes of a wild summer, its tropical sweetness tempered by raucous acidity. Our favorite way to tame the fruit is to cook it slowly until the pale yellow becomes a rich gold and the sugars …
Massaman Curry
At our February Cookbook Club Meet & Eat, we’re trying recipes from all across Asia, courtesy of Lucky Peach Presents 101 Easy Asian Recipes. The book features a mouthwatering lineup of dishes, like this recipe for …
Raw “Couscous” Cauliflower with Almonds, Dried Cherries, and Sumac
We’re excited to do a Pacific Northwest cookbook for our August Cookbook Club Selection, Six Seasons: A New Way with Vegetables. Winner of the 2018 James Beard Award Best Book in Vegetable-Focused Cooking and topping many …
Leave a Comment