Tikka Meatballs

This recipe is one that I have used several times without posting (oops).  We both love Indian food, but to really get that fantastic flavor with the meat, it needs to be stewed with spices, or marinated, and we usually don’t plan well enough for that.  That’s where the meatball can be a meal saver.  Just dump in some spices, mix it up, and bake, and in less than an hour, you have wonderfully seasoned meat ready for the curry of your choice.  I have made these with turkey, chicken and with a lamb and beef mixture, and they’re all wonderful.  In the images shown, I was making turkey meatballs for a tikka masala.

Ingredients

  • 2 lb ground meat (turkey, chicken, lamb or beef)
  • 1 egg
  • 1/4 cup curry paste*
  • 2 tbsp paprika
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1/2-1 cup breadcrumbs (as needed for texture)
  • Juice of 1 lime (when using poultry)

*The specific curry pastes used will depend on what meat your making, and what the final destination curry will be.  For poultry, I like tandoori pastes:

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We picked up both of these at the local Indian market, but the larger Kroger’s in our area also will carry some of the Patak’s products.  For red meat, I use a mixture of mild curry paste and a rogan josh paste, and omit the lime.

Method

Preheat oven to 350 degrees. Combine ingredients in a large bowl by hand, until well mixed, and the meat sticks to itself, rather than the sides of the bowl.

Portion into walnut sized balls, and place on greased sheet tray.

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Bake for 30 minutes, flipping the meatballs over around the 20 minute mark. Remove from oven, and try not to eat them all before they can get into the tikka masala.

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At this point, you can either toss them into your sauce, serve with grilled onion and pepper and naan for a lazy tikka or tandoori meal, or bag and freeze them for future curries.img_5405

Recently, we’ve been using recipes from The Curry Guy, and have been thoroughly pleased with the results (as can be seen in the tikka masala above).  The curry sauce base he recommends is a little time consuming initially, but absolutely worth making and freezing if you plan on making Indian at home regularly. Once you have the sauce base, assembling the curry is no more difficult than opening a jar of pre-made sauce and dumping that in the saucepan. I grabbed the e-book on Kindle, and it’s now our go-to curry cookbook.  It’s a particularly useful resource for folks like us, who have only really been exposed to restaurant style Indian, which is different than the regional Indian recipes and cookbooks we’ve tried.

Serve with rice, naan, chapati, or just a fork and a straw (we won’t judge).

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Venison Meatballs

Here in Kansas, deer season can result in some pretty tasty venison, if you happen to know someone who hunts.  Luckily, we do.  While Chris grew up eating venison (although mostly in summer sausage or chili form), I came to venison eating later in life and quite enjoy it.  As with any game meat, it can vary in flavor and intensity depending on the specific animal, but the meat we used for this recipe was quite mild.  If you’re sensitive to gamy flavors, you have a couple of options.  You can either try to cover up the meat flavor with spices, at which point you might as well just skip the venison and use beef, or you can use intensely savory flavors for the sauce (as we did here) that actually pair well with a slightly gamy flavor.  The seasoning options presented here are only a guideline-take this any direction that suits you. They would play equally well as a Swedish meatball, or as a standard red-checkered tablecloth spaghetti and meatball.

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Ingredients

2 lbs ground venison

1 lb ground pork (80% lean)

3/4-1 cup breadcrumbs

2 eggs

2/3 cup parmesan (in the can, yes I know. Shameful, but it’s the best for meatballs. I’ve tried putting the good stuff in there instead, but it just doesn’t work as well.  Must be the cellulose).

1 tbsp Italian seasoning (use your favorite-we used a bread dipping mix I grabbed at a local spice shop)

1 tbsp steak seasoning or season salt

1 tsp ground pepper

1 tsp salt

Dash Worcestershire sauce

 

Method

Preheat the oven to 350 degrees Fahrenheit.  In a large bowl, combine all of the ingredients by hand until well mixed.  If the mixture is too sticky, add more breadcrumbs until the meat mixture sticks to itself, not to you.  On an oiled baking sheet, roll out your desired size of meatball.  I like the 2-3 tbsp size range, so I ended up with about 50 meatballs from this mixture.  Bake for 25 minutes. At this point you can either use them in a dish, or cool, then stash in a freezer safe bag until you have a hankering for more venison.

For the red wine mushroom sauce in the picture, I’m afraid I don’t have an exact recipe for it, but I can provide some general guidelines.  We used our standard roux based sauce method, where we make a roux, when it starts to darken, add the veggies (onion and mushrooms here).  Sauté off for a few minutes, then deglaze with some booze (we started with marsala, but ran out.  oops).  2-3 cups of mixed meat broth then goes in, along with garlic, parsley, sage, rosemary and thyme.  We let it simmer covered for a few minutes to let the mushrooms give up their juice, and then added some Shiraz we had open (along with a shot of brandy, because at this point, why not?).  Meatballs went in, and we simmered it for another few minutes to warm the meatballs up again, and to let that flavor mix with the sauce a bit.  I wasn’t really keeping track of the amounts of anything we used, but that’s the joy of cooking for fun.