John Myers
Ginger Meatballs with Bollywood Sauce and Flatbread
The perfect ginger meatballs with bollywood sauce and flatbread recipe with a picture and simple step-by-step instructions.
- 1 Pcs Clove of garlic
- 2 cm Ginger
- 4 Pcs Spring onions
- 600 g Mixed minced meat
- 2 tbsp Breadcrumbs
- Salt, pepper, garam masala (Indian spice mixture
- 2 tbsp Flaked almonds
- 2 tbsp Oil
- 1 Can Chunky tomatoes
- 150 gr Greek yogurt
- 1 tsp Food starch
- 5 Stems Coriander
- Peel the garlic and ginger, clean the spring onions and finely chop everything. Knead the minced meat with the garlic, ginger and half of the spring onions and breadcrumbs. Season with salt and pepper. form approx. 16 balls.
- Roast the almonds without fat, remove them. Heat the oil in the pan and fry the meatballs all around, remove. Put the tomatoes in the pan, bring to the boil. Stir in yogurt, starch and 1 teaspoon Garam Masala and bring to the boil. Cover the meatballs and cook for about 10 minutes.
- Wash and roughly chop the coriander. Sprinkle the meatballs with almonds, the remaining spring onions and coriander. Served with flatbread, simply delicious!
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