Keeme ki Balls

    Keeme ki Balls


    5 people made this

    About this recipe: Easy to make pyazi meatballs with keema of choice. Serve on top of pulao or drench in pasta sauce and serve on top of noodles/spaghetti for an easy Italian dish. Can also serve with mashed aloo for a Scandinavian touch. Feel free to add mirchi and chopped herbs of choice.

    Serves: 2 

    • 400g lean keema
    • 2 small red onions or 1 medium red onion
    • 1 tablespoon garlic granules
    • 2 tablespoons hot chilli powder
    • black pepper to season

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 180 C.
    2. Grate two-thirds of the onions into a mixing bowl. Roughly chop one-third of the onions and add to mixing bowl. Add remaining ingredients to bowl and combine well. Form mixture into 8 balls (may be a tiny bit loose but still holding consistency).
    3. Place meatballs on baking tray (no need to grease unless it is horribly non-stick!) and season with black pepper. Bake for 20 minutes or till cooked through (enough time to wash up and open the wine). Serve with a crisp green salad.

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