Stuffed Meat Balls In Yogurt Cream Sauce Recipes

SPICED LAMB MEATBALLS WITH YOGURT AND HERBS

Steps:

• In a large bowl, use your hands to combine lamb, breadcrumbs, salt, pepper, onion, cumin, coriander, cinnamon and cayenne. Beat 2 of the eggs and add to meat, mixing until incorporated. Cover and refrigerate for 30 minutes to 24 hours to allow the seasonings to permeate the meat.
• Using wet hands, break off walnut-sized pieces of lamb mixture, roll into spheres and set aside on a baking sheet. You should have about 30 1-ounce meatballs.
• Heat oven to 225 degrees. In a large skillet, heat 2 tablespoons oil over medium-high heat. When shimmering, add meatballs in one layer and brown for 2 to 3 minutes. Turn and cook for 4 to 5 minutes more. (Work in batches, if necessary, to avoid crowding the pan.) Transfer to a paper towel-lined baking sheet to blot any extra oil, then pile meatballs on a heatproof serving platter and keep warm in the oven.
• Pour off any excess oil from skillet and turn heat to high. Add broth and bring to a simmer. In a bowl, whisk together yogurt; 1/2 teaspoon salt; remaining egg, beaten; and cornstarch. Pour yogurt mixture in a thin stream into the hot broth, whisking constantly. Turn heat down slightly and continue whisking until yogurt is heated through and slightly thickened, about 1 minute. Do not let mixture boil.
• Pour hot yogurt sauce over meatballs. Sprinkle crumbled feta, sumac and crushed red pepper on top. Finish with pinches of turmeric, if using, and sprinkle with mint, dill and cilantro. Serve immediately with rice, orzo, pita bread or potatoes.

STUFFED MEAT BALLS IN YOGURT-CREAM SAUCE

Steps:

• 1. Soak the almonds overnight in water to cover by 2 inches to soften them, then drain. Meanwhile, prepare the ginger-garlic paste and the garam masala. Prepare the yogurt-cream sauce the day before and refrigerate, or prepare just before cooking the koftas and leave in the pan.2. In a small food processor, process together the almonds, raisins, ginger, green chili pepper, and lemon juice to make a coarse puree. Remove to a bowl and mix in the black pepper (and 14 teaspoon salt, if you wish).3. In a large bowl, mix together the meat, onion, ginger-garlic paste, 1 teaspoon garam masala, and salt. Keep a small bowl of water nearby. With lightly moistened clean fingers, divide the almond-raisin mixture into 20 to 25 portions and the meat mixture into 20 to 25 portions. Working with each portion of the meat mixture separately, flatten it to make a large patty and place one portion of the almond-raisin in the center of the patty. Then bring the edges of the patty together to enclose the stuffing, and shape into a round ball or an elongated roll. Transfer to a tray. Repeat with the remaining portions. Refrigerate until firm, about 30 minutes.4. Preheat the oven to 400°F. Place the koftas in a single layer in a flat, ovenproof serving dish. Sprinkle the ground cardamom seeds on top, cover the dish, and bake until firm, about 20 minutes.5. Pour the yogurt-cream sauce over the koftas, cover again, and continue to bake 20 minutes more.Alternatively, add the koftas to the sauce in the pan and simmer about 20 minutes.6. Remove from the oven or pan, sprinkle the garam masala and chopped cilantro on top, and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHEESE STUFFED MEATBALLS WITH CREAMY GRAVY

Steps:

• 1. Mix all ingredients for meatballs together except for Velveeta Shape into balls and wrap each ball around a small piece of cheese. Place balls on baking sheet and bake at 350 degrees for 20 to 30 minutes depending on the size of meatballs.
• 2. Meanwhile make the gravy. Add the butter to skillet and saute the onion and garlic until translucent. Stir in the flour and make a roux. slowly stir in the beef broth and bouillon. Cook until thickened. Stir in the Worcestershire sauce and the sour cream. Lastly add the minced thyme.
• 3. Serve gravy over meatballs. Can make this a complete meal by serving meatballs and gravy over mashed potatoes or noodles.