Indian Meatballs Recipe with Creamy Sauce (Whole30, Paleo) (2024)

FAQs

What are meatballs made of in India? ›

Adapted from my Crock Pot Turkey Meatballs. TO STORE: Store leftovers in the refrigerator for up to 4 days (either with or separately from the sauce). Rewarm gently with the sauce on the stove. TO FREEZE: Cooked meatballs can be frozen baked or unbaked for up to 3 months.

Roll the meat mixture into 1 1/2-inch balls. You should get about 46 meatballs. Bake in a 400°F (205°C) oven for 15–20 minutes, or until cooked through. You can test to see if they're done by slicing a sacrificial meatball in half.

In the simplest form, koftas consist of balls or fingers of minced or ground meat – usually beef or lamb – mixed with spices and/or onions and other ingredients. The vegetarian variety is popular in India.

History of Meatballs

The star of this pasta dish are the tender and flavorful meatballs. Meatballs can be found in, but are not exclusive to, Italian cuisine. In fact, a lot of countries and cultures have their own version of meatballs. For example, Sweden has köttbullar, China has lion's head, and Greece has keftedes.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

The Key to Tender Meatballs

Here, we're soaking fresh or dried breadcrumbs in a little milk until the bread becomes soggy, then mixing that right into the meat. This binder (aka panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough.

Cooked meats, including meatballs, will keep for about a week refrigerated.

The U.S. Department of Agriculture (USDA) food and safety basics states cooked food can be left at room temperature up to two hours. If the temperature outside (or inside your house) is 90°F or above, you should cut that time in half.

Can I eat 5 day old meatballs? ›

The shelf life of cooked meatballs relies heavily on refrigeration conditions and the initial quality of the meat. As a general rule, cooked meatballs should be consumed within 3 to 4 days when stored properly in the refrigerator. Exceeding this period increases the risk of spoilage and food poisoning.

After all of the Italian meatballs I've been making lately, I consider myself a meatball expert. A good rule of thumb is to bake meatballs for 25-30 minutes at 350 degrees fahrenheit.

I find that baking them and then finishing them in the sauce is the best method. Baking them ensures even cooking and browning as well as good flavor development. Throwing them into the sauce for a few minutes before serving flavors the sauce and keeps the meatballs moist and delicious.

The Seasoning

While both varieties include ingredients such as grated onion and panade (milk-soaked bread) or bread crumbs, plus the usual salt and pepper, Swedish meatballs traditionally use spices like allspice, nutmeg, white pepper, and sometimes ground ginger as flavoring.

Ground beef, pork and veal are the most common choices in Italy when making meatballs. Some prefer just one, others a mix. It's really up to you. We definitely recommend staying away from chicken or turkey, though.

Many places will claim that meatballs originated in Italy, while others say that they were an American creation. The answer to this question is actually neither! The earliest known origins of meatballs can be traced back to ancient Rome, with several meatball-like recipes originating in a very old cookbook.