Indian-Style Meatballs with Raita Appetizer
Category:
Appetizer |
Equipment:
Bowl, spoon, #40 scoop, sheet pan, frill toothpicks |
No. Servings:
10 |
Serving Size:
3 [½ oz. ea. (15 g each)] meatballs |
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Yield:
30 meatballs |
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| | Meatballs: |
| 1 lb. | * ground beef |
| 1 ea. | * eggs |
| 1/2 oz. | bread crumbs |
| 1 1/2 tsp. | ginger, fine mince |
| 3 oz. | onion, small dice |
| 2 ea. | garlic cloves, fine mince |
| 1/4 tsp. | whole fennel seed |
| 1 tsp. | turmeric |
| 1/4 tsp. | cayenne pepper |
| 1/4 tsp. | cumin, ground |
| 1 tsp. | garam masala or curry powder |
| 1 1/4 tsp. | salt |
| 1/4 tsp. | pepper |
| 20 oz. | pineapple, canned, diced, drained |
| | Raita: |
| 8 oz. | * Greek yogurt, nonfat, plain |
| 2 tsp. | fresh lemon juice |
| 2 1/2 oz. | cucumber, fine dice |
| 1/4 tsp. | cumin, ground |
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1 | Preheat oven to 350°F (177°C). | 2 | Combine all meatball ingredients except pineapple in a large bowl and mix well. | 3 | Use a #40 scoop to portion meat mixture and roll to form small meatballs. | 4 | Place meatballs on sheet pan prepared with nonstick cooking spray. | 5 | **Place in oven and bake for 15 minutes or until they reach an internal temperature of 155°F (68°C) or higher. | 6 | Use a frill toothpick to skewer a piece of pineapple to each meatball. | 7 | Combine raita ingredients and mix well. | 8 | Serve meatball skewers with raita. |
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| Nutrition Information | | Calories | 184 | | Fat (g) | 10 | | Protein (g) | 11 | | Carbohydrate (g) | 23 | | Cholesterol (mg) | 55 | | Sodium (mg) | 340 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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