This is one of my favorite recipes passed down from my Naani. It is perfect for a cold winter day and fills you up with warmth and comfort. My mother grew up eating this side dish at least once a week with rice, roti, or lentil dishes. The aroma of the spices and meat over the stovetop always reminds me of my family back in India—all nine of my mother’s siblings and my grandparents.

Serving Size: 4 (~16 Meatballs)

Ingredients:

• ¾ pound ground beef

• 3 tablespoons fried chana daal (split chickpeas)

• 1/3 cup grated coconut

• 3 green Thai chilis

• 9-10 garlic cloves

• ¾ medium onion

• ½ cup cilantro

• 1/3 cup cooking oil

• ½ tablespoon turmeric powder

• ½ tablespoon red chili powder

• ~2 cups of water

• 1 large green bell pepper

Steps:

1.       Using a blender, add 1/3 cup of grated coconut, 3 green Thai chilis, 9-10 cloves of garlic, ~quarter of a medium onion, ½ cup of cilantro, 3 tablespoons of fried chana daal, 1 tablespoon of cooking oil, ½ tablespoon turmeric powder, ½ tablespoon salt, ½ tablespoon of red chili powder, 2 tablespoons of water and grind away.

2.       If your blender allows, add in ground meat as well.

3.       On the stovetop, add 2 cups of water to a large pot.

4.       As the water comes to a boil; start to shape the ground meat and spice mix into meatballs. (You can use additional cooking oil to help create the perfect shape.)

5.       Once the water starts to boil, add the meatballs in one by one. Once added, cook for 10 minutes on medium to low heat.

6.       Simultaneously, using another saucepan, add 1/3 cup of oil and allow it to heat up. Add ½ of medium onion diced largely, 1 large bell pepper, and saute for 5 minutes.

7.       Once the vegetable mixture is complete, add it to the meatballs.

8.       Turn the heat on high for 1-2 mins and it’s ready to eat!