Recipe & Photo Credit - The Hindu & D. Sakthivel is the sous chef of Hotel Sangam, Madurai. He has put in 10 years of experience in this field. He specialises in Continental, Italian, Indian and south Indian cuisine. He is also an expert in Goan cuisine.
Italian Meat Balls
Ingredients
Mutton keema ( minced mutton ): 250 gms Onion: 100 gms Olives (black): Four pieces Olives (green): Two pieces Jalapeno (chillies): One piece Bread crumbs: 25 gms Maida ( all purpose flour ): 20 gms Garlic: Two Curry leaves: A few Salt and white pepper: To taste
Method
Chop the onion, garlic, green and black olives and keep them all aside.
Clean the mutton keema ( minced mutton ) and mix it with the chopped vegetables. Make small balls of the mixture and roll it over bread crumbs and maida ( all purpose flour ).
Deep fry the balls. The dish tastes better when it is served with spicy garlic mayo sauce.
Sauce preparation:
Mayonnaise sauce: 100 gms Capsico sauce: Few drops Garlic paste: One teaspoon Salt and white pepper: To taste
Mix all the ingredients to make the spicy garlic mayo sauce. Garnish the sauce with parsley leaves.
Italian Meat Balls
Ingredients
Onion: 100 gms
Olives (black): Four pieces
Olives (green): Two pieces
Jalapeno (chillies): One piece
Bread crumbs: 25 gms
Maida ( all purpose flour ): 20 gms
Garlic: Two
Curry leaves: A few
Salt and white pepper: To taste
Method
Clean the mutton keema ( minced mutton ) and mix it with the chopped vegetables. Make small balls of the mixture and roll it over bread crumbs and maida ( all purpose flour ).
Deep fry the balls. The dish tastes better when it is served with spicy garlic mayo sauce.
Sauce preparation:
Capsico sauce: Few drops
Garlic paste: One teaspoon
Salt and white pepper: To taste