Try this recipe for mumbai meatballs with chutney-yogurt sauce for a great Indian appetizer during any time of year. Aviva Goldfarb of The Six O'Clock Scramble. See the full post at Kitchen Explorers.
1 teaspoon ground coriander (or use ground cumin or 1 tsp. of each if you like more spice)
1 teaspoon garam masala (an Indian spice blend) (if you can’t find it use extra curry powder)
1 teaspoon curry powder
1 teaspoon minced garlic or ginger or 1/4 tsp. ground garlic or ginger (or both if you like more flavor)
1/2 teaspoon salt
1/2 cup plain nonfat yogurt
1/4 – 1/2 cup mango chutney or any variety (or use apricot jam if you can’t find chutney) to taste
Directions
Preheat the oven to 350 degrees. Put the meat in a medium bowl and crumble in the moistened bread with your fingers. Add the next 7 ingredients (onions through salt) mix thoroughly. (At this point you can refrigerate it for up to 24 hours or proceed with the recipe.)
Using wet hands, form the mixture into 25 – 30 meatballs, about 1 1/2-inches wide. Put the meatballs on a large baking sheet sprayed with nonstick cooking spray, and bake them for 20 – 25 minutes until they are cooked through (cut a large meatball in half to see if it is brown and firm throughout).
While the meatballs bake, combine the yogurt and chutney in a small bowl. Serve the meatballs on toothpicks or over rice.
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