Meatballs and broccoli in Asian sauces

Meatballs simmering with broccoli in organic chicken broth and Asian sauces

1. Cut broccoli crown into florets. immerse in salt water.
2. In a pan, add cooking oil and saute thinly sliced garlic till fragnant. Add the meatballs, cook on both sides. Now add the broccoli, pepper, sliced ginger. Saute further.
3. Add organic chicken broth, 1 tsp hoisin sauce, and low-sodium soy sauce to taste. Bring to boil then lower to simmer.
4. You may add shaved carrots, snap peas, Thai chilies to the broth. Serve with warm rice.
   
   Alternately, you may add lemongrass for a different flavor. Or use coconut milk to thicken the broth along with some fish sauce for stronger flavor. You may also use boneless chicken instead of meatballs.

Meatball gravy with achari spices

You may use fresh homemade meatballs or frozen ones for this recipe.

Ingredients:
1 packet frozen meatballs
1 onion - diced
5 big garlic cloves, minced
Thai chilis -halved 5-7
Achari spice
Nutmeg powder
1 tbsp Sour cream
Chicken broth


Method:

1. Heat frozen meatballs in a pan until thawed. Add diced onions, green chilies and minced garlic. Add chicken broth, achari spice and a pinch of nutmeg (my secret ingredient).
2. Bring it to boil.Add  1 tbsp sour cream. Mix well with the gravy. Add more chicken broth if needed. Serve hot.

Rishta Palak (Meatballs in spinach gravy)

Recently, SG gifted me two new recipe books, one of which is about Wazwan (traditional Kashmiri Muslim) cuisine. I discovered some interesting ideas, and had to innovate because I don't have the dry cockscomb flower as an ingredient-yet. This recipe is as easy as 1-2-3 , but always a hit with guests, and my new favorite way to cook meatballs. We served it in a dinner I cooked for some of our friends visiting from Finland. They asked for the recipe.

For Miina

Ingredients:
Sliced onion
Garlic-ginger paste

Chopped Palak (spinach) - fresh or frozen
Meatballs - home made or frozen

Freshly ground:
Kali jeeri (different from Kalonji- got this from an Indian grocery store just for this recipe)
Shahi jeera
Cinnamon
Cardamom
Cloves

Curd/yogurt
Ghee
Water

Method:
1. Fry sliced onions in a little oil, add ginger-garlic paste, the freshly ground spices, and then the spinach. Add water
2. Add meatballs, stir. Add more warm water if necessary, don't let the balls get brown or dry.
3. Add curd- about 1 tbsp. Don't make it too sour.
4. Add a little ghee at the end, if you don't feel too guilty about it. Serve warm with saffron rice or peas pulao

Also, you might be interested in Meatballs with Ricotta in Tomato Sauce