Mutton Balls Recipe | Mutton Keema Balls
Mutton Balls Recipe is one of the tastiest non-vegetarian snacks made with minced meat and flavored with a blend of spices.
In many areas, people tend to boil or pressure cook kheema and then use it to make balls whereas if we use lamb meat (meat from the young sheep) we can directly cook in a pan.
Thus based on the mutton we choose for cooking, time varies. At the same time, we need to shift our way of cooking to save time and fuel.
Along with masala spices, cooked mutton we make use of powdered roasted gram dal and then press to make balls. While adding the powder to minced meat, do not put it all at once. It’s a good idea to put in small quantities.
In my first attempt to make Mutton Keema Balls, I stumbled to make it perfect. Although I was able to make stiff balls, they got split once fried in oil. So I have to choose an egg binding method to get perfect Mutton Kheema Balls.
TIPS to make perfect Mutton Balls Recipe:
- When using the meat of a young sheep, kheema need not be cooked separately in a pressure cooker.
- Roasted kheema tastes great rather than pre-cooked minced meat.
- We make use of fresh onion pieces while making balls, so mince them into small pieces so that balls do not bind.
- Most of the time, when roasted gram powder and other ingredients are in the right quantity, balls tend to bind correctly.
- To increase the binding capacity of balls and increase the flavor, immerse balls in egg beat.
- While deep frying Mutton Balls Recipe, when we dip in egg beat, the oil may become frothy so be careful.
You may also like to check other recipes:
Methi Kheema and
Mutton Balls Recipe | Mutton Keema Balls
Mutton Balls Recipe is one of the tastiest non-vegetarian snacks made with minced meat and flavored with a blend of spices.
Ingredients
- Mutton – 250 gms.
- Oil – 3 tbsp.
- Turmeric powder – ½ tbsp.
- Salt – 1 tbsp.
- Red chilli powder – 1 tbsp.
- Coriander powder – ½ tbsp.
- Jeera powder – ¼ tbsp.
- Garam masala powder – ½ tbsp.
- Ginger garlic paste – 1 tbsp.
- Green chillies – 4 No.
- Mint leaves – 2 tbsp.
- Cloves – 10 No.
- Cinnamon sticks – 2 tbsp.
- Green cardamom – 3 No.
- Black pepper – 1 tbsp.
- Roasted gram – ½ cup
- Onions – 1 cup finely sliced
- Coriander leaves – 2 tbsp.
- Egg – 1 No.
Instructions
- In a pan add little oil and put cleaned minced meat.
- Sprinkle little salt and season with turmeric powder, red chilli powder, garam masala powder, jeera powder and coriander powder.
- Add ginger-garlic paste, mint leaves and green chillies.
- Mix well and cook for 10 minutes on low flame with lid covered.
- Add cinnamon sticks, whole black peppercorns, cloves, green cardamom and roasted gram dal.
- Make a fine paste of these spices, transfer to another bowl.
- Open the lid and check whether meat is cooked and if there is a need to adjust spices or not.
- If everything is good, off the flame and let this mixture cool.
- Once cooled, transfer to mixing bowl and grind to a fine paste.
- Take a large mixing bowl and add the above paste to it. Add coriander leaves and minced onions and mix.
- Based on the quantity of mixture we add roasted gram powder in a small portion.
- Initially add 2-3 spoons of roasted gram powder and mix well. Try to make balls, if they bind properly then it’s well and good or else add 1 more spoon of spice powder.
- Make equal size balls and keep aside. Whisk 1 egg in a bowl so that we can dip balls in it.
- In a frying pan, heat oil. Once the oil is ready to fry, dip balls in the egg mixture and put them gently in oil.
- Keeping medium flame, deep fry till they turn a golden brown color.
- Remove from the oil before they get burnt and keep over the kitchen towel.
- Mutton Balls Recipe tastes great when served hot accompanied with onions and sauce.
Recipe Video
How to make Mutton Balls Recipe:
1. Heat 3 tbsp. oil in a pan and put mutton kheema in it. Sprinkle turmeric powder and salt.
2. Add red chilli powder, coriander powder, jeera powder and garam masala powder.
3. Put ginger garlic paste and mix well till water releases. Add green chillies and mint leaves. Close the lid and cook on a low flame.
4. In a mixer grinder add cloves, cinnamon sticks, green cardamom and black pepper.
5. Add roasted grams and ground to a fine powder. Transfer to another bowl and keep aside.
6. Open the lid and stir for a while. Once kheema is cooked, off the flame and keep aside to cool.
7. Put cooked kheema into a mixer grinder and grind to a fine paste.
8. Transfer this paste to a mixing bowl and add finely sliced onions, coriander leaves and mix well.
9. Put 2-3 spoons of roasted gram spice powder and mix well. If needed add 1 or 2 more spoons of powder so that we get a mixture that bonds tightly when made balls of it.
10. Press the mixture to make balls. Make the whole mixture into small sized balls and keep aside.
11. Heat oil in a pan. Break the egg into a bowl and whisk. Dip balls in egg yolk and put in oil once the oil is ready to fry.
12. Deep fry on low flame and flip to another side. Once the balls are deep-fried, remove from oil with a colander.
13. Transfer Mutton Balls Recipe over a plate covered by a kitchen towel.
