Afghan Meatballs Recipes

KOFTA CHALLOW (AFGHAN MEATBALLS WITH RICE)

Steps:

• Rinse rice (First make sure to rinse the rice. Leave it aside for few hours before cooking.
• The taste of it will be much better if it is rinsed and soaked in advance.
• Boil water (Boil water in a pasta pot with strainer or use a regular pot and drain the water after boiling using a strainer.
• Once the water is boiled, add the rice and boil for few minutes or until the rice is soft and long.
• Drain water from rice
• Heat a Pan on High heat and add vegetable oil, boiled rice, salt dissolved in warm water and the spices (Cumin seeds, Black Pepper, Cardamom)
• Mix well
• Make holes with the back of spatula.
• Cover the lid with a kitchen towel and place it on the pot.
• Cook on low heat for at least 25 to 30 minutes.
• 10. Serve with your favourite curry
• In an electric food chopper, add coriander, green pepper, onion, garlic, and mince
• In a big bowel, add meat, the minced mixture, and spices.
• Mix well.
• Add onions in a electric food chopper.
• Fry the minced onions in a large saucepan.
• Add tomato sauce.
• Add water leave on high heat until it comes to boil.
• Make small balls from meat mixture and add to the sauce.
• Leave it on low for 30 minutes to cook.
• 10. Serve with basmati rice or naan bread.

SPICY AFGHAN MEATBALL/KOFTA

Steps:

• soak the split chickpeas for 10 min then boil till cooked.
• Put all the ingerdients except the mince into the blender and grind till smooth with a few Tbsp water.
• Mix with the meat.
• Shape into 1/2 inch balls.
• Shallow fry in 1/2 inch of oil till brown.

AFGHAN MEATBALLS

Steps:

• 1. Fill large pan or Dutch oven with about 6 cups of water, to start; you can always add more if you need it. Add ketchup, and bring to boil; turn down heat to avoid splashing.
• 2. Beat egg slightly, mix together with meat, onion, and spices. Mix with hands, and form meatballs. They will be soft and a little gooey, thanks to the egg, but don't worry. Drop meatballs, as you form them, into ketchup water. Turn heat down to simmer.
• 3. As the water sets the meatballs, cut the potatoes into medium-sized chunks (you can leave the skin on, if you want). Gently add these to the water. Cover pot, and simmer for about an hour. The longer this cooks, the better it tastes, and it makes great leftovers. Afghans, I'm told, tend to boil their meat, since the ovens they use for baking produces heat that is unreliable for killing all the harmful bacteria in meat.
• 4. Serve over plain white or brown rice. This dish can also be made using chicken parts (dark meat is best) by eliminating the egg, slicing the onion, and first browning the chicken & onion lightly in olive oil before adding to the water. Add the spices to the water.