Kashmir Mama’s Spicy Meatballs

(10 servings)

Following the TV program with celebrity chef Gary Mehigan in his series of The Family Table to the home of a Kashmir family located in northern India. The one and only chef in the family, the mama, of course, showed her specialty of a spicy meatball dish. The recipe starts with 2 Kilograms of minced meat. Wow.

Of course, it is impossible for me to follow the recipe word by word, as its minced lamb is definitely out of my comfort zone and the amount of spice is about at least twice the amount of what I am used to. In order to change it into one of my family dishes, the recipe is therefore edited with my own twist.

This recipe is surprisingly easy, although you may complain that there are plenty of spices. A variety of spices bring layers of taste to this dish. And you can adjust the level of spiciness to your liking.

India is an ancient county with a variety of ethnic groups. Each has its own unique language, culture, and culinary art. India food is not just about a pot of chicken curry as many have assumed.

Preparation 45 minutes

Overall cooking time: 90 minutes

Skill Level: Easy

Indian foods are not all curries

Here is the recipe:


  • The Meatball

Minced Pork                   2 kg (70% lean)

Flour                                2 T

Olive Oil                          1 T (you can substitute with rice bran oil or rapeseed oil)

Organic Curry Powder    2T

Turmeric Powder            1T

Cinnamon Powder          1T

Sweet Paprika                 1T

Hot chili powder             1t

White vinegar                 1T (you may substitute with white wine vinegar or apple


Sea Salt                           1T

Black Pepper                   1T

  • The sauce

White Onion                    1 medium, minced

Rice Bran Oil                   2T (or Rapeseed oil)

Organic carrot                        3T, minced

Pork Stock                       1C

Bay Leaves                      6 medium

Small fresh chili              1, chopped

Black Pepper                   1t

Sea Salt                           1t

Paprika                            1t

Celery                            2T

Japanese Sake                 1T (or you can use rice wine or whiskey)


  1. Mix all ingredients for meatballs well by using your hands to go in there to make it smooth and bubble-free. This is the place to tell the difference between the well-seasoned Kashmir mama and my first try. It will be better for sure as the saying “practice makes perfect” goes. Use your palm to make a football shape meatball, which is slightly smaller than your palm. Repeat, until you have turned all the mixtures into meatballs. There should be more than 40 of them in total. You may refer to the picture below for the shape of the meatball.
  2. Take a heavy large pot and heat the pot with 2T of rice bran oil. After the pot is hot, sauté the minced onion till fragrant. Add all the spices and stir for 2 minutes till fragrant. Add the stock and bring to a boil and simmer for 5 minutes. Add one cup of water and simmer another 5 minutes. When the whole lot is broiling add one-half of the meatballs into the pot. Be gentle, you don’t want to break them. Cover the pot and continue to cook for 5 minutes or till the whole lot is brought to a boil. Scoop out all the meatballs and set aside in another container.
  3. When the sauce returns to a boil, put in the remaining meatballs and bring to a boil. Put all the meatballs back in. Taste the sauce and adjust seasoning if necessary. Simmer 5 minutes with lid covered.

You made it.

It’s time to take a break. After browsing my cell phone, Facebook reminds me that it is my neighbor’s birthday. I scoop some meatballs in a small pot and surprised her, shouting “Happy Birthday”. She was so happy and smartly suggested that the bright red sauce should go with some cooked noodle to make into a noodle dish. Later in the day, she sent me a message saying all her families love it. I guess I can make an extra batch for her when I lay my hand on this recipe next time.

What’s not to like about this dish. It is meaty, spicy hot and soft. The bright red color of the sauce is screaming “Eat me… Eat me…”

You have made a big batch of meatballs. Spread them into closed-lid glass containers and freeze them. Take one box out from the freezer on a rainy day when you are not in the mood to cook. The complexity of the spices will cheer you up instantly.

I am quietly wondering whether you can cook me a pot of spicy hot meatballs for my birthday or not?

It is not a suggestion, it is an order.

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