Kofta Meshweya Recipes
Traditionally made with lamb and mint, this is my own altered version of the scrumptious Indian dish. These meatballs are pretty spicy, so season to your known preferences. I like to use lots of pepper and cayenne and minimal salt. The prep time can be cut by preparing the ingredients in a food processor. All measurements are approximate, feel free to use what you have on hand! There are many ways to serve them. My favorite method is in a fresh, warm pita with a cucumber-yogurt sauce or with terriyaki and a handful of onions. My boyfriend likes to eat his with spicy mustard. Or for a flavor crossover use them as meatballs for spaghetti! Try a cool, light salad as a side, and don't forget dessert!
Recipe From food.com
Provided by YourCakeIWillTake
Categories Meat
Time 35m
Yield 15-20 meatballs, 2-4 serving(s)
Number Of Ingredients 11
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directions. In a large frying pan, fry the onion in oil until golden. With your hands, work the meat into a paste with the dried lime, cloves, allspice, 3/4 tsp salt, and pepper, and roll into …
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Kofta meshweya may come into the below tags or occasion, in which you are looking to create kofta meshweya dish in 35 minutes for you or your family or your relatives or your food …
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