Kola Urundai a.k.a Indian Style Meatballs a.k.a Goat/Mutton/Lamb Meatballs

kola urundai,kola urundai kulambu,rice

Ingredients :

• 1lb of  Goat Kheema (minced goat or lamb meat) 
• 1 finely chopped onion
• 1 handful of cilantro chopped finely
• oil for frying,salt

To Dry Grind Finely :

• 1/4 cups of split roast chickpeas(pottukadalai) 

To Grind Coarsely:

• 1 cup of grated coconut
• 1 tsp  of fennel seeds
• 1/2 tsp of jeera seeds
• 1 tbsp of poppy seeds
• 5 dry red chillies
• 10 garlic pods
• 2 inch of ginger
• 10 curry leaves
• 10 mint leaves 

To Clean the Minced Meat :

               Clean the minced meat thorougly with water.Put the meat into a sieve and place it under running cold water and rinse out all the blood stuck to the meat which gives a raw smell.The color of the meat changes into pale pink once it very well cleaned.Then drain out all the water.Place a lemon sized minced meat in between your palms and squeeze the remaining water by tightly pressing onto it.Keep doing this to the rest of the meat.If there is too much water,the meatballs wouldn't turn out properly.So ensure all the water is out,or atleast 90% to 95%.

kola urundai/indian meatballs

Procedure :

1. Heat oil in a kadai.
2. In a large mixing bowl, add the minced onion,chopped cilantro,ground masala,half of split chickpeas powder,salt,egg and minced meat.Mix all the ingredients until everything is completely blended in.Depending upon the texture,add the rest of the split chickpeas powder.
3. Grease your hands with little bit of oil, and make a small mutton kola(meatball) and fry it into the hot oil.
4. Once the mutton kola is cooked,check for salt and correct the mixed meat accordingly.
5. Now,roll the rest of the meat into small balls and deep fry them in oil.Once the oil stops bubbling,you'll notice the color change on the kolas,this means its cooked.Try to keep the size of the kolas on the smaller side to ensure the meat gets cooked all the way through.
6. Serve as an appetizer for parties or side dish for rice.