Something about a tender juicy meatball is so comforting and satisfying.
There is a meatball or Kofta dish in just about every culture using a variety of different meats and spices. This recipe has been inspired by the Lebanese style of cooking similar to Dawood Basha and uses a combination of ground chicken and beef flavored with spices and no breadcrumbs. I added some feta cheese to elevate that flavor. The spices in the sauce itself are minimal allowing the onions and tomatoes to shine.
The beautiful aroma of fennel and ginger invades your kitchen as you cook this dish.
Meatballs in tomato curry with mild spices
- 1/2 lb ground chicken
- 1/2 lb ground beef
- 1 tsp ground fennel
- 1 tsp ground ginger
- 1 tsp ground cayenne
- 1 tsp crushed garlic
- 1 tablespoon butter
- 1/2 cup crumbled feta cheese
- 1 egg
- 1 1/2 tablespoon gluten-free pancake mix ( secret ingredient)
- 1/2 cup olive oil for frying
- 1 tsp pink salt ( or to taste)
- 3 large onions
- 3 large tomatoes, peeled and diced
- 4 red potatoes sliced thick
- 1 teaspoon tomato paste
- 2 -3 green chilis sliced
- 1 tbsp crushed garlic
- 1 tsp cumin powder
- 2 tbsp ghee
- Salt to taste
- Pinch of sumac and dried mint
- Combine the chicken and beef and mix in the ground spices with your hands. Add the oil, feta cheese pancake mix and crack in the egg. Combine well.
- With wet hands make the meatballs the size of golf balls
- Sauté the meatballs in a olive oil until browned and set aside.
- Chop the onions finely and sauté in 2 tablespoons of ghee until soft and slightly golden ( 5 mins)
- Add the garlic and green chili
- After a couple of mins add the tomatoes and continue to cook for a few minutes
- Add tomato paste, salt, and cumin powder.
- Cook until the water has cooked off and the oil is separating
- Add the meatballs, potato slices and 2 cups of water.
- Cook until the potatoes are cooked through.
- Add a pinch of sumac and 1/2 tsp dried mint.
- Serve with rice or bread