Indian-spiced meatballs with cucumber mint raita
At a 'Temple Run'-themed birthday party these Indian-spiced meatballs were a hit with the younger guests, and grown-ups, too. Raita is a refreshing yogurt dip, because who doesn't love to dip?
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We also served a large platter of fresh fruit as well as a plate full of peanut butter and jelly sandwiches, for anyone craving something a bit less adventurous. The PB&Js went largely untouched, as our "Temple Run" menu was enjoyed by most of our guests, big and small.Skip to next paragraph
The Gourmand Mom
Amy Deline is a stay at home mom to three little boys. She’s a former early childhood educator with a lifelong passion for home-cooking. Amy is the author and photographer behind The Gourmand Mom, a blog which celebrates food through simple and perfectly seasonal recipes, fit for a gourmet feast among friends or a relaxed family dinner.
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Today, I’m sharing the recipe for the Indian-spiced meatballs and raita. Raita is a refreshing yogurt dip, not too different from a Greek tzatziki sauce. It’s frequently served as a cooling counterbalance to spicy Indian dishes, and while these meatballs are not overly spicy, the raita makes a perfect dip. (Kids love to dip stuff. Trust me.) I added these meatballs to the menu mostly to appeal to our younger guests, but they were a notable hit with the bigger guests, too!
Makes about 24 small meatballs
1 small or 1/2 medium onion, very finely diced
1/2 teaspoon garlic, minced
1/2 tablespoon fresh ginger, grated
1/2 teaspoon curry powder
1 teaspoon garam masala
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 eggs, lightly beaten
1/2 cup bread crumbs
1 pound ground beef
1. Preheat oven to 375 degrees F. Wipe a baking sheet with a little oil or spray with nonstick cooking spray.
2. Combine the chopped onion, garlic, ginger, curry powder, garam masala, salt, cayenne pepper, eggs, and bread crumbs (everything except the meat) in a large bowl, until evenly blended. Add the meat. Use your hands to combine the mixture, just enough to evenly disperse the ingredients.
3. Form the mixture into balls, about 1 1/2-inch in diameter. Place them on the prepared baking sheet. Bake for about 20 minutes, until cooked through.
Cucumber mint raita
1 large seedless cucumber
1-1/2 cups plain yogurt
1/8 cup fresh mint leaves, finely diced
salt and pepper
1. Use a box grater to finely grate the cucumber. Squeeze the cucumber gratings to remove as much liquid as possible. (If you have a piece of cheesecloth available, it’s useful to place the cucumber gratings inside the cheesecloth, then squeeze to remove the excess liquid.)
2. Combine the cucumber, yogurt, and chopped fresh mint.
3. Season with a pinch of salt and pepper.
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