Description
Indulge in a flavorful twist with Venison Meatballs in Tikka Masala Sauce. Learn how to create this exotic dish that will impress your taste buds!
Ingredients
Scale
- 400g (14 oz (397 g)) Minced Beef
- 1 Green Chilli Pepper
- 35g (1.2 oz) (1 Medium) Red Onion
- 2 Garlic Cloves
- 2 teaspoon (10 ml) Dried Fenugreek Leaves
- 1 teaspoon (5 ml) Garam Masala
- 1 teaspoon (5 ml) Fennel Seeds
- 1/8 teaspoon (1 ml) Ground Cloves
- 1 Egg Yolk
- 25g (1/4 Cup (60 ml)) Dried Breadcrumbs
- 1/4 teaspoon (1 ml) Salt
- 1 tablespoon (15 ml) Vegetable Oil
- 2 tablespoon (30 ml) Clarified Butter (Ghee)
- 2 Garlic Cloves
- 35g (1.2 oz) (1 Medium) Red Onion
- 6 Dried Kashmiri Chilli Peppers
- 12 Curry Leaves
- 1 teaspoon (5 ml) Kashmiri Chilli Powder
- 1/2 teaspoon (3 ml) Ground Turmeric
- 1/2 teaspoon (3 ml) Ground Cumin
- 2 tablespoon (30 ml) Tomato Puree
- 125 ml (1/2 Cup (120 ml)) Water
- 125 ml (1/2 Cup (120 ml)) Full Fat Natural Yoghurt (remove the yoghurt from the fridge for an hour before cooking if possible)
- 1/4–1/2 teaspoon (3 ml) Salt
Instructions
- Slice the red onions for the meatballs and sauce in half, peel them, and chop them into very small pieces; add half to a bowl with the minced beef.
- Finely chop the garlic cloves for both the sauce and the meatballs, adding half to the bowl with the meatballs.
- Slice the green chili pepper into tiny pieces and combine it with the remaining meatball ingredients in the bowl.
- Blend all ingredients together thoroughly, then shape the mixture into 10 meatballs, each slightly smaller than a ping pong ball, weighing nearly 50g (2oz) each; wet hands can make this easier.
- Warm the clarified butter and vegetable oil in a 30cm or 12″ skillet over medium heat, and once hot, brown the meatballs on all sides; spoon the butter and oil over them while browning for even color.
- Take out the meatballs and set them aside, then place the pan back on medium heat.
- Add the dried Kashmiri chili peppers, curry leaves, diced red onion, and garlic to the pan, cooking for 2-3 minutes.
- Introduce the tomato puree, cooking for an additional 2 minutes while mashing it to ensure thorough cooking.
- Mix in the chili powder, turmeric, and cumin, then add water and take the pan off the heat.
- Blend a portion of the sauce base with the yogurt to gently raise its temperature, then incorporate the yogurt into the pan with the salt, stirring to combine.
- Put the pan back on medium-low heat and add the meatballs, rolling them in the sauce; continue cooking for 10-12 minutes, ensuring the sauce does not boil to prevent the yogurt from curdling; aim for an internal meatball temperature of around 68°C or 155°F, which will rise to about 71-72°C or 160°F when served.
Notes
- Thoroughly mix all ingredients before shaping meatballs to help them maintain their shape.
- Spoon butter and oil over meatballs while browning for even coloring.
- Avoid boiling the sauce after adding yogurt to prevent curdling. Aim for an internal meatball temperature of 68°C or 155°F for optimal doneness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indian
Nutrition
- Calories: 681 calories
- Fat: 28 grams fat
- Protein: 70 grams protein
Keywords: venison meatballs, spicy curry sauce, Indian meatballs, homemade meatballs, flavorful curry dish, creamy yogurt sauce