Pan Fried Meatballs
Tender spicy meatballs that are pan fried along wtih potato cubes and caramelised onions, these go beautifully over a simple pilau dish (like this Mung Bean Pilau) or folded in a wrap along with some chopped fresh salad.
First, prepare the meatballs. Put the chopped onion, chillies, coriander, ginger and garlic into a food processor. Blitz to crush them. Then add the mince, salt, black pepper, cumin powder and paprika powder. Grind everything together for a minute. Turn the mixture out into a bowl and add the beaten egg plus the breadcrumbs. Use your hands to mix everything well. Cover and refrigerate for at least 2 hours or up to overnight.
Shape approximately 24 small smooth meatballs out of the mixture (if you wet your hands they will be easier to shape). Once you are done, you can refrigerate them again on a tray for just 20-30 minutes to help them hold their shape.
Heat a pan with a light drizzle of oil. Then place the meatballs in batches and cook over medium to low heat until they are brown and cooked through. You can even cover the pan midway through cooking to ensure the meatballs are fully cooked. They should take about 7-8 minutes on low heat to get cooked properly.
Remove on to a plate. In the same pan, add a little bit of oil again and saute the sliced onion until carmelised. Add the boiled potato cubes along with the chilli, salt, black pepper, lime juice, turmeric powder and cumin powder. Stir them in gently, allowing them to have direct contact with the bottom of the pan so they can crispen up and colour beautifully. If you prefer not to use potato cubes you can leave them out, or you an add any blanched vegetable of your choice.
Finally add the cooked meatballs back into the pan and let all the flavours merge together. Sprinkle the chopped coriander and garam masala just before turning off the heat.