Use beef, lamb or a vegan substitute to make these meatballs. Bhuna meatballs are sasy to make and make a great stress-free midweek family meal and go with rice, a dollop of spaghetti or in sandwich.
Bhuna Meatballs Recipe
Kohinoor Bhuna sauce – 1 packet
Beef or lamb mince – 500 grams
Cooking oil – 2 tablespoons
Salt – 5 grams
Chilli powder – 1 gram
Garam masala – 2 grams
Chopped onion – 50 grams
Breadcrumb – 75 grams
Egg – 1
Chopped coriander leaves – 3 tablespoons
For Plain Rice
Kohinoor basmati rice – 200 grams
Butter – 20 grams
Salt – 2 grams
In a mixing bowl, add the mince with salt, chilli powder, garam masala, chopped onion, breadcrumb, 1 egg and 2 tablespoons of chopped coriander leaves. Mix well and rest in the refrigerator for 30 minutes. Shape the mince into small sized balls.
Heat oil in a frying pan, add the meat balls and pan fry until they become golden brown. Add the Kohinoor Bhuna sauce and bring to a boil. Reduce heat and cover the pan, cook for 15-20 minutes until the meat balls are cooked.
Garnish with chopped coriander and serve with basmati rice.
To make the basmati rice: Wash and soak the rice in lukewarm water for 30 minutes.
Take boiling water in a pan, mix in the butter and salt, add the soaked rice after draining all the water. Allow to cook on medium heat till all the water is absorbed and holes form on the surface of the rice. Cover with kitchen paper towels, cover with lid, reduce the heat to very slow and allow to steam for 7 minutes. Open and fork the rice to make it fluffy
Serve Bhuna Meatballs hot with rice or spaghetti.