Juicy and succulent meatballs are one of the all time favourites. Be it in Italian flavour or when it takes Indian avatar as kofta, these goes well as starters and main course. Italian seasoned meatballs taste out of the world and when infused with marinara sauce, they become simply delicious. I would like to show that all those versatile cuisines that we enjoy from restaurants can easily be made at home too. And all the ingredients and seasonings are very commonly available in superstores around us.
MEATBALL MAKING TIME – 10 Minutes
BAKING TIME – 25 Minutes ( 200°C)
MARINARA SAUCE MAKING TIME – 10 Minutes
INGREDIENTS:
FOR MEATBALLS:
-Chicken keema – 250g
-Parmesan Cheese (or any processed cheese) – 2 TBSP
-Sliced bread – 2 (soaked well in 2 TBSP milk)
-Parsely chopped – 2 TBSP
-Garlic powder – 1 TSP
-Oregano – 1/2 TSP
-Egg – 1
-Chilli flakes – 1 TBSP
-Salt – 1 1/2 TSP (to taste)
-Onion powder – 1 TBSP
FOR MARINARA SAUCE:
-Onion finely chopped – 1 TBSP
-Garlic finely chopped – 1 TSP
-Thyme – 1/4 TSP
-Oregano – 1/4 TSP
-Tomato paste – 2 TBSP
-Basil leaves (Tulsi) – FEW
-Hot water – 1 CUP
-Salt – 1 TSP (to taste)
-Olive oil – 1 TBSP
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