Asian Meatballs with Indian Yoghurt
Katie Barry
Ingredients
Meatballs:
- Enough minces meat for 4 Meatballs per person
- 2 tbsp Teriyaki Sauce
- 3 tbspSoy Sauce
- 1 Beef Stock pot
- 2/3 Garlic Cloves (chopped)
- 1tsp Cornflour
- 1 Cup Water
Yoghurt:
- 1tsp Fenegreek
- 1 tsp Ground Cumin
- 1 tsp Tumeric
- 125ml Plain Yoghurt
Directions
Meatballs:
- Mix all but cornflour in bowl
- Cook meatballs in frying pan until brown all over (7 mins roughly)
- Move meatballs to one side. Pour cup of water into pan with cooked juices and add bowl of ingredients (minus cornflour). Mix well for 1 minute
- Add meatballs back to pan. Add water if needed enough to sit in but not cover meatballs. Cook on medium heat for 10 mins
- Mix cornflour with a little cold water to thicken and finish
Yoghurt:
- Mix all ingredients in bowl until blended