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Northern India Cooking Class; Lesson 5: Meatballs (Kofta)

Posted by Peggy on November 7, 2011

Northern India Cooking Class; Lesson 5: Meatballs (Kofta)
Recipe: Northern India Cooking Class; Lesson 5: Meatballs (Kofta)


  • 2 pounds ground sirloin
  • 1 ground pork ( if you like the taste of lamb or goat, use that instead)
  • 1/2 cup minced white onion
  • 2 teaspoons finely chopped ginger
  • 2 teaspoons finely chopped garlic
  • 5 tablespoons Spicy Ginger-Garlic Tandoori Paste, such as Patak’s
  • 1/2 cup chopped cilantro, plus extra for garnish
  • 1/2 cup canola oil


  1. In a large bowl, with washed hands, combine sirloin, pork, onion, ginger, garlic, tandoori paste and cilantro. Add salt to taste. Form into golf ball-sized (1 1/2-inch) meatballs.
  2. In a large sauté pan, heat oil to medium high heat heat.Working in batches, cook meatballs until just cooked through, about 10-15 minutes. Do not overcrowd, otherwise they will boil instead of frying. With tongs, rotate on all sides so meatballs brown evenly. Drain on paper towels; and sprinkle with chopped cilantro

Make Ahead Tips: Make mixture and refrigerate until ready to form into meatballs and cook. Or make ahead, bake meatballs undercooking slightly, refrigerate up to 24 hours and reheat before serving.

Number of servings (yield): 1 of 7 recipes comprising an Indian Feast to serve 16 (3 1/2 - 4 dozen)

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