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Spiced Indian Meatballs With Paneer

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I love minced meat of all varieties. It is such a part of so many cultures - the carb fest that is Italy's lasagne al forno to Turkey's Manti, and for a multitude of reasons economy being one and for me at least comfort food for another. Children always seem to love mince - it doesnt need much chewing so it is a truely sensible choice for a family meal. This dish always goes down a storm in my house. I love to serve it with a crisp green salad, mango chutney, tomato and onion salad and some naan bread but you could asily have it with rice instead - It's your party after all........

I love minced meat of all varieties. It is such a part of so many cultures - the carb fest that is Italy's lasagne al forno to Turkey's Manti, and for a multitude of reasons economy being one and for me at least comfort food for another. Children always seem to love mince - it doesnt need much chewing so it is a truely sensible choice for a family meal. This dish always goes down a storm in my house. I love to serve it with a crisp green salad, mango chutney, tomato and onion salad and some naan bread but you could asily have it with rice instead - It's your party after all........

Ingredients

Serves: 4-5

Metric Cups
  • 450 grams minced lamb
  • 2 teaspoons garam masala
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon Maldon sea salt flakes (or half a teaspoon of table salt)
  • 2 cloves garlic (minced)
  • 1½ centimetres fresh ginger (peeled and minced)
  • 1 large egg (beaten)
  • 100 grams paneer
  • 1 teaspoon fresh mint (chopped)
  • 1 teaspoon fresh coriander (chopped)
  • 2 tablespoons vegetable oil (or peanut oil - basically do not use olive oil or anything with a flavour)
  • 1 tablespoon fresh parsley (chopped, to garnish)
  • 16 ounces ground lamb
  • 2 teaspoons garam masala
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt (or half a teaspoon of table salt)
  • 2 cloves garlic (minced)
  • ⅗ inch fresh gingerroot (peeled and minced)
  • 1 large egg (beaten)
  • 4 ounces paneer
  • 1 teaspoon fresh mint (chopped)
  • 1 teaspoon cilantro (chopped)
  • 2 tablespoons vegetable oil (or peanut oil - basically do not use olive oil or anything with a flavour)
  • 1 tablespoon fresh parsley (chopped, to garnish)

Method

Spiced Indian Meatballs With Paneer is a community recipe submitted by PeanutButterCupcake and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Put the minced lamb into a large mixing bowl and mash with a spoon so it is no longer clumped together.
  • Add the garam masala, salt, ginger, chilli, garlic and the beaten egg. Mix together well. Leave to sit
  • Put the panner, chopped mint and coriander into a bowl and mash togther well so the herbs are combined.
  • Cover your work surface with cling film and take heaped teaspoons of the mean mixture and put them on the cling film (I usually make 20 from this)
  • Using a clean thumb make a dent in each ball and put ½ teaspoon for the paneer and herb mixture into the dent.
  • When all of the meatball "cups" have been filled with the cheese take clean hand again and mould the meat back over the top of the cheese. When this is done you can freeze them as is for a later date if you wish
  • Get a large non stick frying pan and put it on a medium heat add the oil.
  • When the pan is hot add the meatballs and cook for approx 8-10 minutes tuning regularly until browned all over
  • Transfer to serving dish scatter with chopped parsley

  • Put the ground lamb into a large mixing bowl and mash with a spoon so it is no longer clumped together.
  • Add the garam masala, salt, ginger, chilli, garlic and the beaten egg. Mix together well. Leave to sit
  • Put the panner, chopped mint and coriander into a bowl and mash togther well so the herbs are combined.
  • Cover your work surface with cling film and take heaped teaspoons of the mean mixture and put them on the cling film (I usually make 20 from this)
  • Using a clean thumb make a dent in each ball and put ½ teaspoon for the paneer and herb mixture into the dent.
  • When all of the meatball "cups" have been filled with the cheese take clean hand again and mould the meat back over the top of the cheese. When this is done you can freeze them as is for a later date if you wish
  • Get a large non stick frying pan and put it on a medium heat add the oil.
  • When the pan is hot add the meatballs and cook for approx 8-10 minutes tuning regularly until browned all over
  • Transfer to serving dish scatter with chopped parsley

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