Lamb Meatballs Recipe | Mutton Kola Urundai

Meatballs are scrumptious keema balls made with minced meat. Today we are going to see the traditional method meatballs made in South India which is known as mutton kola urundai. Minced meat can be prepared in many different methods.

The method which I am sharing here is not the deep fried one. I have shallow fried meatballs, instead of deep frying and this turn out to be soft, juicy and fluffy. This just melts in your mouth, unlike the deep fried ones. This recipe is my MIL’s recipe and my hubby’s favorite one. To get the best meatballs, do not add any water while grinding the masala or mixing the ingredients. Even while washing the minced meat make sure it is completely drained and has no water in it. You can even pat it dry with a tissue.

If you want to increase the spice, either add more dry chili while grinding or finely chopped green chili while mixing. Make sure onion, curry leaves, coriander leaves are finely chopped and they are dry. It is necessary to add the specified amount of roasted gram to get the smooth and juicy meatballs. You can increase or decrease the number of spices according to your needs and taste. Now let us see how to prepare this recipe.

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Lamb Meatballs Recipe | Mutton Kola Urundai

Print Recipe

Soft and juicy meatballs.

• CourseSide dish
• CuisineSouth Indian

Servings	Prep Time
20-25 meat balls approx	10 min

Cook Time

30 min

Servings Prep Time 20-25 meat balls approx 10 min

Cook Time 30 min

Lamb Meatballs Recipe | Mutton Kola Urundai Print Recipe Soft and juicy meatballs. CourseSide dish CuisineSouth Indian Servings Prep Time 20-25 meat balls approx 10 min Cook Time 30 min Servings Prep Time 20-25 meat balls approx 10 min Cook Time 30 min

Ingredients

To Grind

• 1/2 cup Roasted gram/Pottukadalai
• 1 inch Cinnamon stick/Pattai
• 3 Clove/Lavangam
• 1 tsp Fennel seed/Sombu
• 3 Dry Red Chili
• 2 Garlic pods big one
• 1 inch Ginger

Other Ingredients

• 250 gms Minced Meat
• 1/4 tsp Turmeric powder
• 1 Onion finely chopped
• 1 strand Curry Leaves/Karuveppilai finely chopped
• 1 tbsp Coriander Leaves/Kothamalli finely chopped
• salt to taste
• 3 tbsp oil to shallow fry

Servings: meat balls approx

Instructions

1. Wash minced meat and drain it completely and set aside.
2. In a mixer add all the ingredients given under "To Grind" and make a smooth powder.
3. Add minced meat in a bowl. Now add turmeric powder, salt to taste, ground masala powder, onion, curry leaves, coriander leaves and mix thoroughly. Do not add any water.
4. Once mixed well, divide it into equal lemon size balls. You will get 20 to 25 meatballs approximately.
5. Reserve one meatball and shallow fry the remaining meatballs until it is 3/4th cooked. Once done remove it on a kitchen towel.
6. Mix half a cup of water in the reserved uncooked meatball and set aside.
7. Now heat another pan and add 2 tbsp of oil. Add the mixed minced meat with water to the oil. Bring it to boil.
8. Now add prepared meatballs one by one in the boiling meat water. Cook on low flame until all the water is absorbed and the meatballs turn golden brown. Once done serve hot.

Recipe Notes

• If you want to increase the spice, either add more dry chili while grinding or finely chopped green chili while mixing.
• Make sure onion, curry leaves, coriander leaves are finely chopped and they are dry.
• It is necessary to add the specified amount of roasted gram to get the smooth and juicy meatballs.
• You can increase or decrease the number of spices according to your needs and taste.

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Delicious, soft and juicy meatballs are ready to relish.

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