Meatballs are a common part of Ugandan meals and they are made in a range of ways and served with a whole selection of sauces. In this case, the dish has an Indian influence, with a yogurt-based sauce.
For the Meatballs
3 slices of white bread
1 pound ground meat (any kind or combination)
2 eggs, beaten
1 tablespoon Worcestershire sauce
½ cup soft breadcrumbs
1 cup chopped onions
2 teaspoons freshly-grated ginger
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ cup flat-leaf parsley, finely chopped
1 dried hot chile, crushed and chopped
½ teaspoon salt oil for frying
For the Sauce Combine the ingredients for the sauce, and set aside until needed.
2 cups plain yogurt
1/2 teaspoon salt
1 dried hot chile, crushed and finely chopped
3 tablespoons flat-leaf parsley, finely chopped
Freshly ground black pepper, to taste
Coat a frying pan with a bit of oil and sauté the onions until lightly browned. Place the bread slices in a bowl, cover with water and set aside to soak for 2 minutes. Drain the bread, squeeze out the excess moisture, then crumble into a bowl. Add onions and all the rest of the ingredients and mix thoroughly. Shape the mixture into meatballs about the size of walnuts. Using the same frying pan, heat a few tablespoons of oil, add the meatballs, and fry until richly browned on all sides (about 4 minutes). In the meantime, warm the yogurt mixture until hot to the touch – don’t let it boil or you will have curdled milk on your hands! Stir the meatballs into the sauce and serve. Make sure to scrape up all the delicious crusty drippings from your pan and stir into the yogurt sauce.
Recipe source – CeltNet.org
Notes and Instructions