John Myers
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Mini Meatballs with Ginger and Chili Dip, Raita and Tomato Relish
The perfect mini meatballs with ginger and chili dip, raita and tomato relish recipe with a picture and simple step-by-step instructions.
Mini meatballs
- 80 g Toast without crust
- 8 tbsp Milk
- 1 piece Onion
- 1 tbsp Butter
- 250 g Mixed minced meat
- 1 piece Egg
- 2 tsp Mustard hot
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Marjoram spice
- 0,5 piece Garlic cloves chopped
- 1 tbsp Chopped parsley
- 1 shot Oil
Ginger Chilli Dip
- 40 g Ginger
- 200 g Greek yogurt 10% fat
- 1 piece Red chilli pepper
- 0,5 piece Clove of garlic
- 1 tbsp Fresh coriander
- 1 Splash Lemon juice
- 1 tbsp Honey
- 2 tbsp Oil
- 1 pinch Salt
- 1 pinch Pepper
Raita
- 1 piece Cucumber
- 2 tbsp Salt
- 500 g Greek yogurt 10% fat
- 0,5 bunch Mint fresh
- 0,5 piece Clove of garlic
- 1 Splash Lemon juice
- 1 pinch Pepper
Tomato relish
- 1 piece Spring onions fresh
- 3 piece Tomatoes
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 pinch Fresh coriander
- 1 pinch Pepper
- 1 pinch Salt
- 1 pinch Sugar
- 0,5 piece Clove of garlic
Meatballs
- For the meatballs, cut the bread roughly and soak it in the lukewarm milk. Peel and dice the onion and sauté in butter in a pan over a mild heat until translucent. Squeeze out the bread well and mix with the minced meat, egg, spicy mustard and the onion cubes. Season with salt, pepper, dried marjoram, chopped garlic clove and chopped flat leaf parsley. The mass should not be too moist. Shape mini meatballs out of the mass. Fry in hot oil in a pan over medium heat for about 3-4 minutes on each side. Drain briefly on kitchen paper.
Ginger Chilli Dip
- For the ginger-chili dip, peel the ginger and garlic, remove the stems from the coriander. Then puree all the ingredients in the blender. Season to taste with salt and pepper and pay attention to the consistency!
Raita
- For the raita, peel the cucumber, cut in half and remove the core. Then grate the cucumber and drain with 2 tablespoons of salt (about 30 minutes!) Then squeeze out the cucumbers and mix with yogurt, mint and lemon juice. Season to taste with salt and pepper.
Tomato relish
- For the tomato relish, scald the tomatoes with hot water and peel them, then halve, core and cut into small cubes. Cut the spring onions into thin rings. Peel the garlic and chop in to fine slithers. Season with vinegar, oil, salt, sugar and pepper.
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