Tangy Meatballs with Cilantro Raita
- Level: Easy
- Yield: 8 servings (about 32 meatballs)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 258
- Total Fat
- 19
- Saturated Fat
- 8
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 14
- Cholesterol
- 99
- Sodium
- 305
- Total: 1 hr 20 min
- Prep: 20 min
- Inactive: 35 min
- Cook: 25 min
Ingredients
2 tablespoons unsalted butter
1 small onion, finely chopped
Kosher salt
1 1/2 teaspoons curry powder
3 cloves garlic, finely chopped
Vegetable oil, for greasing baking sheet
1 pound ground beef
1 cup Greek yogurt
2 tablespoons panko breadcrumbs
2 tablespoons tamarind chutney, plus more for serving
1 teaspoon paprika
1/8 teaspoon cayenne, optional
2 large eggs, lightly beaten
2 tablespoons finely chopped cilantro
Bibb or green leaf lettuce, torn into 4-inch pieces, for serving
1/4 cup finely grated cucumber, for garnish
Directions
- Cook's Note: If tamarind chutney is unavailable, you can substitute apple butter with a bit of lemon juice and cayenne stirred in.
- 1. Melt the butter in a small skillet over medium heat and cook the onions, stirring occasionally, until soft, about 5 minutes. Add 1/4 teaspoon salt, the curry powder and two-thirds of the garlic and continue cooking, stirring, until fragrant, about 30 seconds. Transfer the mixture to a large bowl and let cool.
- 2. Lightly oil a rimmed baking sheet. Add the beef, 1/4 cup of the yogurt, the breadcrumbs, tamarind chutney, paprika, cayenne , if using, 1 1/4 teaspoons salt and the eggs to the onion mixture. Combine the ingredients using your hands. Form into 1 1/4- inch balls, rolling them lightly between your hands to shape. Place on the oiled baking sheet, cover loosely with plastic wrap and refrigerate at least 30 minutes or overnight.
- 3. Preheat the oven to 425 degrees F. Bake the meatballs until browned, about 20 minutes.
- 4. Meanwhile, stir together the remaining 3/4 cup yogurt, remaining garlic, 1/2 teaspoon salt and cilantro in a small bowl. Arrange each meatball on top of a piece of lettuce on a platter. Top with grated cucumber and a bit of tamarind chutney and serve with the yogurt dipping sauce.