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Meat Balls in Schezwan Chutney

Schezwan chutney gives this fantastic meatball curry both flavour and colour.learn how to make a simple schezwan sauce which is perfect with meatballs, schezwan rice, noodles and for dipping and rice to dole out spicy schezwan fried rice in minutes This recipe is from FoodFood TV channel

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Meat Balls in Schezwan Chutney
Main Ingredients Mutton Mince, Schezwan Chutney
Cuisine Fusion
Course Main Course Mutton
Prep Time 0-5 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Meat Balls in Schezwan Chutney

  • 200 grams Mutton Mince
  • 9 tablespoons Schezwan Chutney
  • 1 tablespoon Celery chopped
  • to taste Salt
  • to grease Oil
  • 2 tablespoons Cornflour
  • 1 teaspoon Vinegar
  • 1 teaspoon Soy sauce
  • 2 tablespoons Tomato ketchup
  • 1/2 teaspoon Sugar
  • 2 Spring onions
  • For garnishing
  • Spring onion greens roughly chopped

Method

  1. Heat sufficient water in a deep non-stick pan.
  2. Grind together mutton mince, 4 tbsps Schezwan chutney and celery. Transfer into a bowl, add salt and mix well.
  3. Grease a plate and your hands with a little oil. Make equal sized balls of the mince mixture and place on the greased plate.
  4. Slide the balls into hot water and poach them for 8-10 minutes. Rotate the pan lightly and remove the scum while the balls are cooking.
  5. Mix together cornflour and 4-5 tbsps mutton stock in a small bowl.
  6. Add remaining Schezwan chutney to the pan and mix well. Add vinegar, soy sauce, tomato ketchup, sugar, salt and cornflour mixture. Cook for 4-5 minutes or till the mixture thickens.
  7. Roughly chop spring onions and add to the pan and mix well.
  8. Transfer into a serving bowl, garnish with spring onion greens and serve hot.

Nutrition Info

Calories 543
Carbohydrates 12.7
Protein 39.1
Fat 37.2
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