Afghan Meatballs Recipes

KOFTA CHALAO

Steps:

• For the kofta: Mix together the ground beef, breadcrumbs, coriander, cumin, garlic, onions, cilantro and 1 teaspoon each salt and pepper. Form the mixture into 1-ounce balls.
• For the sauce: Heat the oil in a pot. Fry the onions until translucent. Add the garlic and 2 1/2 cups water; bring to a boil. Stir in the tomato paste, split peas, coriander, paprika, turmeric, dried plums, sweet peppers, tomatoes, cilantro and some salt and black pepper. Add the kofta, then cover the pot and reduce the heat to a simmer. Cook for 15 to 20 minutes.
• Serve with the basmati rice.

AFGHAN KOFTA (MEATBALLS)

Steps:

• Knead together the beef, onion, pepper, garlic and salt and pepper. Let stand 30 minutes to blend flavors. Form into 16 oval balls. String 4 on skewers alternating with a onion quarter, green pepper quarter and cherry tomato on each skewer. Grill about 5 minutes until browned, turn and grill other side. Served with spiced brown rice and a large piece of the flat Afghan bread.

SPICY AFGHAN MEATBALL/KOFTA

Steps:

• soak the split chickpeas for 10 min then boil till cooked.
• Put all the ingerdients except the mince into the blender and grind till smooth with a few Tbsp water.
• Mix with the meat.
• Shape into 1/2 inch balls.
• Shallow fry in 1/2 inch of oil till brown.

AFGHAN MEATBALLS

Steps:

• 1. Fill large pan or Dutch oven with about 6 cups of water, to start; you can always add more if you need it. Add ketchup, and bring to boil; turn down heat to avoid splashing.
• 2. Beat egg slightly, mix together with meat, onion, and spices. Mix with hands, and form meatballs. They will be soft and a little gooey, thanks to the egg, but don't worry. Drop meatballs, as you form them, into ketchup water. Turn heat down to simmer.
• 3. As the water sets the meatballs, cut the potatoes into medium-sized chunks (you can leave the skin on, if you want). Gently add these to the water. Cover pot, and simmer for about an hour. The longer this cooks, the better it tastes, and it makes great leftovers. Afghans, I'm told, tend to boil their meat, since the ovens they use for baking produces heat that is unreliable for killing all the harmful bacteria in meat.
• 4. Serve over plain white or brown rice. This dish can also be made using chicken parts (dark meat is best) by eliminating the egg, slicing the onion, and first browning the chicken & onion lightly in olive oil before adding to the water. Add the spices to the water.