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Northern Indian Lamb Meatballs

 
Northern Indian Lamb Meatballs
Image ©
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $2.5

$2.50 per serving

26 people like this recipe

26 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 dairy-free,dairy free lunch,main course,main dish,dinner asian,indian
spoonacular Score:68%

Spoonacular Score: 68%

 

The recipe Northern Indian Lamb Meatballs could satisfy your Indian craving in roughly 45 minutes. For $2.36 per serving, you get a main course that serves 4. One portion of this dish contains roughly 25g of protein, 30g of fat, and a total of 603 calories. 26 people found this recipe to be delicious and satisfying. Head to the store and pick up ground coriander, tomato sauce, coarse salt, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is pretty good. Try INDIAN-STYLE RATATOUILLE WITH LAMB MEATBALLS, Indian Lamb Meatballs in Curry Sauce, and Northern Indian Style Baked Eggs with Green Harissa + Naan for similar recipes.

Asian can be paired with Riesling, Gewurztraminer, and Chenin Blanc. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Chateau Ste. Michelle Dry Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.

Chateau Ste. Michelle Dry Riesling

The Chateau Ste. Michelle Dry Riesling is a dry, crisp, refreshing style of Riesling with beautiful fruit flavors, crisp acidity and an elegant finish. It offers inviting floral and mandarin aromas with a clean finish. This is an incredibly versatile food wine and my favorite with oysters.

» Get this wine on Wine.com

Ingredients

Servings:
1 cup
1 cup fresh breadcrumbs
fresh breadcrumbs
0.75 tsps
0.75 tsps cayenne pepper
cayenne pepper
some
some coarse salt
coarse salt
1
1  dried bay leaf
dried bay leaf
1 large
1 large egg
egg
some
some flatbread
flatbread
5.33 cups
5.33 cups fresh cilantro
fresh cilantro
1
1  fresh ginger
fresh ginger
0.5 tsps
0.5 tsps garam masala
garam masala
2 small
2 small garlic cloves
garlic cloves
2 Tbsps
2 Tbsps ground coriander
ground coriander
12 oz
12 oz ground lamb
ground lamb
0.5 tsps
0.5 tsps ground turmeric
ground turmeric
1 large
1 large onion
onion
some
some pickled beets
pickled beets
6
6  prunes
prunes
8 oz
8 oz canned plain tomato sauce
canned plain tomato sauce
2 Tbsps
2 Tbsps vegetable oil
vegetable oil
1 cup fresh breadcrumbs
1 cup
fresh breadcrumbs
0.75 tsps cayenne pepper
0.75 tsps
cayenne pepper
some coarse salt
some
coarse salt
1  dried bay leaf
1
dried bay leaf
1 large egg
1 large
egg
some flatbread
some
flatbread
5.33 cups fresh cilantro
5.33 cups
fresh cilantro
1  fresh ginger
1
fresh ginger
0.5 tsps garam masala
0.5 tsps
garam masala
2 small garlic cloves
2 small
garlic cloves
2 Tbsps ground coriander
2 Tbsps
ground coriander
12 oz ground lamb
12 oz
ground lamb
0.5 tsps ground turmeric
0.5 tsps
ground turmeric
1 large onion
1 large
onion
some pickled beets
some
pickled beets
6  prunes
6
prunes
8 oz canned plain tomato sauce
8 oz
canned plain tomato sauce
2 Tbsps vegetable oil
2 Tbsps
vegetable oil


Instructions

Read the detailed instructions on Martha Stewart

Price Breakdown

Cost per Serving: $2.50
Ingredient
1 cup fresh breadcrumbs
¾ teaspoons cayenne pepper
1 dried bay leaf
1 large egg
some flatbread
⅓ cups fresh cilantro
1 fresh ginger
½ teaspoons garam masala
2 smalls garlic cloves
2 tablespoons ground coriander
12 ounces ground lamb
½ teaspoons ground turmeric
1 large onion
some pickled beets
6 prunes
8 ounces canned plain tomato sauce
2 tablespoons vegetable oil
Price
$0.42
$0.17
$0.02
$0.31
$1.43
$0.18
$0.04
$0.13
$0.13
$0.62
$4.53
$0.05
$0.33
$0.02
$0.60
$0.89
$0.11
$9.98

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • get more health tips

Price Tips

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Make sure you cook ground meat thoroughly. Grinding meat creates a lot of surface area that bacteria can grow on, so eating undercooked ground meat poses a real health risk.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
616 Calories
25g Protein
30g Total Fat
60g Carbs
15% Health Score
Limit These
Calories
616
31%

Fat
30g
48%

  Saturated Fat
15g
96%

Carbohydrates
60g
20%

  Sugar
11g
13%

Cholesterol
114mg
38%

Sodium
979mg
43%

Get Enough Of These
Protein
25g
50%

Vitamin B3
8mg
44%

Selenium
28µg
41%

Manganese
0.73mg
36%

Vitamin B12
2µg
36%

Vitamin B1
0.52mg
35%

Phosphorus
296mg
30%

Vitamin B2
0.48mg
28%

Zinc
4mg
28%

Iron
4mg
27%

Fiber
6g
24%

Potassium
728mg
21%

Vitamin K
21µg
21%

Copper
0.39mg
20%

Folate
76µg
19%

Magnesium
71mg
18%

Vitamin B6
0.35mg
17%

Calcium
150mg
15%

Vitamin B5
1mg
14%

Vitamin A
687IU
14%

Vitamin E
1mg
11%

Vitamin C
8mg
11%

Vitamin D
0.37µg
2%

covered percent of daily need

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