How To Make Juicy Indian Meatballs With Tomato Sauce | Dawood Basha Recipe | Easy Indian food

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Chop parsley, red pepper, green pepper, and one medium-sized onion very finely using a chopping device.

Add the chopped ingredients to 1 kilo of veal along with 1.5 teaspoons of ground black pepper, 1 tablespoon of pepper paste, and a little salt. Stir them together.

Add half a cup of olive oil to the meat mixture to ensure tenderness and stir again.

Peel and chop 1 kilo of tomatoes very finely, then add 1 tablespoon of tomato paste and 1 teaspoon of salt. Use a chopping device for better results.

Let the meat mixture sit for 2 hours to flavor.

Shape the meat mixture into balls and place them in a clay pot or any oven-safe container.

Preheat the oven to 180 degrees Celsius. Place the meat in the middle shelf of the oven and cook until it takes on a light color, not fully cooked.

In a pot, melt 100 grams of lamb fat (or substitute with olive oil or sunflower oil).

Add a medium-sized chopped onion to the melted fat and cook until the onion is close to being fully cooked.

Add the chopped tomatoes and half a teaspoon of black pepper to the pot. Stir and let it boil, then reduce the heat and cover for 10 minutes.

Remove the meat from the oven and pour the tomato sauce over it. Return the pot to the oven at 180 degrees Celsius for about 20 minutes until fully cooked.

While the meat is cooking, prepare the Bulgur: In a saucepan, melt a spoonful of butter with half a small coffee cup of olive oil over high heat.

Add 1 cup of vermicelli and roast until golden, then add 3 cups of bulgur.

For every cup of vermicelli, add 1 cup of boiling water; for each cup of bulgur, add 2 cups and a quarter of boiling water. Add 1 teaspoon of black pepper and 1 teaspoon of salt.

After roasting the vermicelli, add the required boiling water and keep the heat high while cooking the Bulgur.

Wait for the water to disappear and the bulgur to appear. Cover the pot and lower the heat very low, leaving it for 10 minutes, then turn off the heat and let it sit for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

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