Day: July 24, 2018

INGREDIENTS

Meatballs
Olive oil
1 small white onion
2 jalapenos, seeds removed
1 1-inch piece ginger, peeled, chopped
juice from half a medium lemon
1 tsp garam masala
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp cayenne pepper
2 tsp kosher salt
2 pounds ground beef – substitute for lamb or pork, as preferred
1 large egg, beaten to blend
50ml tablespoons plain yogurt

Curry Sauce
Olive oil
4 medium onions, chopped
1 1-inch piece ginger, peeled, chopped
2 tsp ground cumin
1 tsp ground turmeric
3 tsp ground coriander
1 tsp guajillo chili powder
1 tsp black pepper
450g crushed tomatoes
1 tbsp kosher salt
juice from half a medium lemon
Coriander leaves with tender stems (for serving)

PREPARATION

Meatballs
Preheat oven to 400F/200C. Lightly brush a rimmed baking sheet with oil. Purée onion, jalapenos, ginger, lemon juice, garam masala, coriander, cumin and cayenne in a blender until smooth. Transfer mixture to a large bowl and add mince, egg, yogurt, and salt. Mix with your hands until mixture is homogenous and starts to become very sticky like sausage meat, about 1 minute. Roll meatball mixture into golf ball–size portions and place on baking sheet, spacing 1″ apart (you should have about 24). Drizzle meatballs with more oil and bake until browned on top and cooked through, 20–25 minutes.

Curry Sauce
Meanwhile, heat oil in a large heavy pot over medium heat. Add onions and ginger. Cook, stirring often, until onions are translucent and starting to brown, 8–10 minutes. Stir in dried spices (but not the salt). Cook, stirring often, until mixture is very fragrant and spices begin to stick to the pot, about 2 minutes. Add tomatoes, stirring and scraping bottom of pot, and bring to a boil. Add salt and 2 cups water; return to a boil. Reduce heat and simmer until flavors have melded, 25–30 minutes. Let curry sauce cool slightly, then blend until very smooth using a hand blender. Stir in lemon juice. Taste sauce and season with more salt if needed.

Gently nestle cooked meatballs into sauce, bring to a simmer, and cook until meatballs are heated all the way through, 10–15 minutes. Serve topped with chopped coriander.

1 package (225g) cream cheese, softened
125ml sour cream
250g shredded Swiss cheese
250g shredded sharp cheddar cheese
250g crumbled cooked bacon (about 12 strips), divided
100g caramelized red onion chutney
100g pickled jalapenos, finely chopped
1/4 tsp salt
1/4 tsp pepper
10g chopped chives, to garnish
1 tbsp poppy seeds, to garnish
Assorted crackers

Directions
In a large bowl, beat cream cheese and sour cream until smooth. Stir in shredded cheeses, half the bacon, onion chutney, jalapenos, salt and pepper. Refrigerate, covered, at least 1 hour.
In a small bowl, mix chives, poppy seeds and remaining bacon. Spread half of garnish mixture on a large piece of plastic. Shape half of the cheese mixture into a ball; roll in parsley mixture to coat evenly. Wrap in plastic. Repeat. Refrigerate at least 1 hour. Serve with crackers.