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Super Bowl Party Food Countdown: Curry Mini Meatballs

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There are a few people who actually watch the football game on Super Sunday. For the majority of people, however, it is a time to totally pig-out, swill some suds and the one day a year where commercials are actually worth watching.

Hey, if the Swiss can have have their tasty little balls then why can't curry lovers!

To be totally honest with you, these scrumptious little taste jewels are as addictive as any drug. What is even better is that if you make too many of them, you can put them between a couple of slices of a good crusty bread and enjoy a meatball sandwich unlike any you have ever tasted before. So go ahead and grab a couple of balls and enjoy!

This, I should point out, is not just a curry dish, it is really one of the great appetizer-style of meatballs ever created. The tastes exemplify the exotic flavors of Indian cuisine. You can also make these Curry Mini Meatballs with any type of ground meat which has a fat content, thus I would not recommend using ground chicken or turkey.

This recipe will make 40 little meatballs which may sound like a lot. It isn't for the simple reason you can't stop eating them!

A wonderful accompaniment to these meatballs is a simple dip of plain yogurt. The acidity of the yogurt and the spiciness of the meatballs is a wonderful marriage of tastes.

Ingredients needed to make Indian Curried Meatballs:

  • 2 pounds ground beef
  • 1 green bell pepper, cored, seeded and minced
  • 2 cloves garlic, minced
  • 1 tsp. red chili powder
  • 1 tsp. ground turmeric
  • 2 tsp. ground corriander
  • 1 tsp. garam masala (available in spice section of supermarket or Indian market)
  • 1 tsp. ground ginger
  • 2 egg yolks
  • 1/4 cup lemon juice
  • Peanut oil for frying

Steps:

  1. In a large bowl combine all the ingredients, except the peanut oil, and mix until well blended.
  2. Form the mixture into 40 little meatballs.
  3. In a large saute pan or skillet, add enough oil to deep-fry (a few inches) and bring to 350 degrees on a deep-fry thermometer.
  4. Carefully add the meatballs (in batches) and deep-fry 7 minutes, turning frequently.
  5. Remove with a slotted spoon and let cool slightly before serving.

The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.

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