Lamb Meatballs or Lamb Kofta Ingredients:
Lamb meatballs are one of my family’s favorite meatballs recipe that’s been going around for generations. This recipe is the Indian version of meatballs, also popularly known as ‘Lamb Kofta’ in India. The meatballs are extremely easy to make, using very basic ingredients) and juicy in every bite. Also, this recipe is made gluten-free by using chickpea flour also known as ‘besan’ in India. Here’s what you need:
Ground Lamb Meat Onions: I’m using red onions, but you can use white/yellow onions too or can use ground onion powder as a substitute. Spices: coriander powder, cumin powder, turmeric powder, chili powder, garam masala, etc (all the details are given in the recipe below). Chickpea Flour: also known as besan or gramflour Egg Lemon or Lime Fresh Cilantro or Coriander
These are the basic ingredients for the meatballs and all these ingredients are easily available in local stores or any Indian store or online too.
Making the Lamb Meatballs or Lamb Kofta:
The recipe is easy and doesn’t require any special types of equipment: We start by adding all the ingredients one by one in a large bowl (mix egg the last). Then we mix everything together. Then divide the mixture into equal size dough (about a cookie ball size or 1.5 Tbsp) Then make round balls and keep in a large plate.
Cooking the Meatballs:
Now, I personally like cooking any kind of meatballs in a skillet for an even browning and smoked flavor. However, the meatballs can be cooked in an oven or air-fryer too (have tried a couple of times when I am in a hurry). For Cooking Meatballs in Oven: For Cooking Meatballs in Air-Fryer:
Serving the Lamb Kofta:
Once the meatballs are made, this is the most fun part and usually, I like serving the meatballs with a light curry or sauce. But during Christmas, I like to serve them with a simple cranberry sauce or some gravy. You can also serve the meatballs as snacks along with dressings (ranch, blue cheese) or with chutneys like: mint chutney, cilantro chutney or even sweet-spicy tomato chutney.
Storing the Lamb Meatballs or Kofta:
These can be stored in an air-tight jar in the fridge for 3-4 days or you can freeze them after cooking for up to a month (in a freezer friendly bag). To use frozen meatballs, simply thaw them overnight in the fridge and use them the next day. Tried Our Recipe – AWESOME!!! Now Quickly SNAP A PICTURE & TAG : #easycookingwithmolly + @easycookingwithmolly on Instagram –> Connect with Me Here: Facebook / Pinterest / Instagram Indian Lamb Curry Puffs (Spicy Lamb Hand Pies) Air Fryer Details Indian Lamb Pot Roast (Bhuna Lamb Masala)
