Indian Style Meatballs with Roasted Garlic Cream

Indian Style Meatballs With Roasted Garlic Cream

Ingredients

Make 22 bite size meatballs

½ lb / 226 gr organic grass-fed ground beef

1 large free-range egg

1 small sweet potato

1 small onion, finely chopped

1 teaspoon garam masala

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon cayenne pepper

1 teaspoon fine grain sea salt

1 tablespoon olive oil

⅔ cup plain greek yogurt

3 garlic cloves

1 teaspoon maple syrup

extra salt and pepper for seasoning

Directions

Cook the sweet potato in a pot of salted water until tender, about 30 minutes.

In the meantime, roast the garlic in a heavy skillet over medium heat, turning occasionally, until you get black spots all over, about 10 to 15 minutes. Transfer to a cutting board, remove the papery skins and smush into a paste. Combine yogurt with roasted garlic cloves, maple syrup and a sprinkle of salt and pepper in a blender or food processor. Process until smooth then set aside until ready to use.

Once the sweet potato is cooked, peel and mash using the tines of a fork.

Transfer to a large bowl and add ground beef, egg, onion, spices and salt. Mix until well combined.

Scoop 1 heaping tablespoon of meat mixture and form meatballs about 1-inch wide.

In a large pan (or skillet) heat the olive oil over medium heat. Cook meatballs in batches until golden, this will take about 15 to 20 minutes minutes.

Serve hot with the roasted garlic cream.