Meatballs in a masala cream
served with roasted potatoes
These delicious meatballs are made with rice, chickpeas and mushrooms and come in a tasty curry of leek, pepper, garam masala and ginger.
Preparation time:
50 min.
Difficulty level:
You can do it!
Allergens:
milk, wheat, gluten
Utensils:
(Hand) blender
Ingredients
White round rice
Cooked chickpeas
Oat flakes
Mushrooms
Garam masala
Leek
Garlic
Ginger
Carrot
Red pepper
Plum tomato
Greek yoghurt
Fresh coriander
Potato
Ground cumin
Cayenne pepper powder
Sunflower seeds
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3029
724
24
7
109
14
18
24
0
66
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash the vegetables. Cook the rice in plenty of water for 12 minutes. Drain the water and set aside. Chop the mushrooms and garlic and sauté them in 1 tablespoon of oil until tender. Set aside.
2.
For the masala cream: cut the leek into slices. Chop the ginger, carrot, pepper and tomato. Heat 1 tablespoon of oil in a pan and add all the vegetables, the cumin, 3/4 of the masala, the cayenne and season to taste. Let it cook over medium heat for 5 minutes until the vegetables are very tender. Add 200ml of water and continue cooking for another 5 minutes. Blend it with a hand blender to a smooth sauce. Add the yoghurt and let it cook for another minute. Season the sauce with some chopped coriander and set aside.
3.
Preheat the oven to 200 degrees.
4.
For the dough of the meatballs: drain and wash the chickpeas. Place the cooked rice, the chickpeas and the sunflower seeds in a bowl. Blend it with a hand blender to a smooth paste. Add the remaining masala powder, the oatflakes, the sautéed mushrooms and garlic and season to taste. Mix everything with a spoon and let it rest for 5 minutes. Form balls by taking small pieces the size of a golf ball and set aside.
5.
Peel the potatoes and cut them into wedges or cubes of 1cm. Place them in a bowl and add some oil, salt and pepper to taste. Place them on a baking sheet, together with the meatballs. Bake the meatballs in the oven for 12 minutes, remove them from the oven and bake the potatoes for another 5 minutes until golden brown.
6.