Keeme ki Balls

    Keeme ki Balls

    (3)
    30min


    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.

    Ingredients
    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

    Directions
    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.
    See all 12 recipes

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    Reviews and Ratings
    Global ratings:
    (3)

    Reviews in English (5)

    by
    14

    Went looking for a recipe for minced beef (soooo fed up with shepherds pie!). These meatballs are fantastic! I made a tomato suace (with garlic) and served with pasta for a satisfying meal. Have served these several times now. Easy and tasty. Great!!!  -  03 Nov 2011  (Review from Allrecipes UK | Ireland)

    by
    2

    Altered ingredient amounts. I made these rissoles again tonight (this time as per recipe). I thought 2 tablespoons of hot chilli powder might be a bit too much. I only added 3 teaspoons and it was way too hot (for the kids anyway).  -  19 Mar 2011  (Review from Allrecipes AU | NZ)

    by
    1

    Makes 12 perfect little meatballs! So simple, so tasty. Use the best meat you can afford and they will be amazing. Use regular mince and you don't need to oil anything. Used white onion - all good. For spice-heat-fearing friends, use regular/sweet Paprika instead.  -  27 Jan 2012  (Review from Allrecipes AU | NZ)

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