Mumbai Meatballs with Chutney-Yogurt Dipping Sauce
Scramble fan Madhavi Naik, originally from Mumbai (Mumbai is the Indian name for what we used to call Bombay, India), shared her recipe for Indian meatballs, which make a unique, family-friendly dinner, too. Put the meatballs on colorful toothpicks and put out a few dipping sauces (even sauces as pedestrian as ketchup and mustard).
- 1 lb. ground turkey, chicken, or beef
- 1 slice wheat or white bread (use wheat/gluten-free, if needed), moistened with water
- 1/4 yellow onion minced 1/4 cup
- 1 egg beaten
- 1 tsp. ground coriander or use ground cumin (or 1 tsp. of each if you like more spice)
- 1 tsp. garam masala (an Indian spice blend), or use extra curry powder
- 1 tsp. curry powder
- 2 cloves garlic minced, about 1 tsp., or use 1 tsp. minced fresh ginger or 1/4 tsp. garlic powder or ground ginger (or both if you like more flavor)
- 1/2 tsp. salt
- 1/2 cup low fat plain yogurt (or use any variety)
- 1/4 - 1/2 cup mango chutney or any variety, or use apricot jam and add some crushed red pepper flakes if you can’t find chutney, to taste
- Preheat the oven to 350 degrees. Put the meat in a medium bowl and crumble in the moistened bread with your fingers.
- Add the next 7 ingredients (onions through salt) and mix thoroughly. (At this point you can refrigerate it for up to 24 hours or proceed with the recipe.)
- Using wet hands or a melon baller, form the mixture into 25 – 30 meatballs, about 1 1/2-inches wide. Put the meatballs on a baking sheet sprayed with nonstick cooking spray, and bake them for 20 – 25 minutes until they are cooked through (cut a meatball in half to see if it is brown and firm throughout).
- While the meatballs bake, combine the yogurt and chutney in a small bowl. Serve the meatballs with toothpicks, if desired, and the chutney-yogurt dipping sauce (and/or other favorite dipping sauces), or refrigerate the meatballs for up to 3 days, or freeze them for up to 3 months.
Slow Cooker Directions
- Form the meatballs as directed. Place in the slow cooker and cook on low for 8 - 10 hours or on high for 4 - 5 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Instant Pot Directions
- Form the meatballs as directed. Add 1 cup of beef broth to the Instant Pot and insert the trivet if desired, then the steamer basket. Place the meatballs into the basket and cook on HIGH pressure for 15 minutes, then Natural Pressure Release. (Click here for Instant Pot tips and a list of Scramble recipes that have IP conversions.)
Do Ahead or Delegate: Mince the onion, beat and refrigerate the egg, combine the spices, peel the garlic or ginger and mince the ginger if using, assemble and refrigerate the meatball mixture, prepare and refrigerate the dipping sauce, or fully prepare and refrigerate or freeze the meatballs. Scramble Flavor Booster: Use both coriander and cumin, as well as garlic and ginger. Add a dash of ground cloves or cinnamon to the meat mixture. Tip: If your kids aren’t fans of whole wheat bread, try white whole wheat, which is made of a type of wheat that’s softer and has a milder taste but still includes the nutritional benefits of whole wheat. Nutritional Information Per Serving (% based upon daily values): Calories 260, Total Fat: 10g, 15%; Saturated Fat: 3g, 15%; Cholesterol: 125mg, 42%; Sodium: 530mg, 22%; Total Carbohydrate: 16g, 5%; Dietary Fiber: 1g, 4%; Sugar: 3g; Protein: 27g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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