Parsi Kofta: Meatballs with Coconut-Mint Chutney

1. Appetizers

Ingredients

Kofta:
1 Tablespoon olive oil
1 small yellow onion, finely chopped
1 pound ground pork
2 Tablespoons fresh ginger, peeled and grated
2 jalapeno chiles, seeded and finely chopped
1/2 teaspoon fennel seeds, toasted and ground
1/2 cup cilantro, leaves and stems chopped
1/4 cup mint leaves, chopped
1/4 cup breadcrumbs
1 small egg
1 1/2 teaspoons kosher salt
1 Tablespoon canola oil (use for cooking)
1/4 cup pomegranate molasses (for brushing)
Toothpicks (for serving)

Chutney:
1/2 cup unsweetened coconut
1 cup cilantro leaves and stems
1/4 teaspoon cumin seeds, toasted and ground
12 mint leaves
2 jalapeno chiles, seeded and finely chopped
2 cloves garlic, coarsely chopped
1 teaspoon kosher salt
Juice of 1/2 lime
1 1/2 teaspoons sugar

Methods/Steps

Make Kofta: Heat olive oil in a small saucepan. Cook onions until soft, about 5 minutes. In a large bowl, combine the onions, ground pork, ginger, chiles, ground fennel, cilantro, mint, breadcrumbs, egg and salt. Mix thoroughly. Shape into small 1-inch balls.

Cook Kofta: Heat a large sauté pan with 1 Tablespoon of canola oil over medium heat. Sear the meatballs on both sides until brown, about 2-3 minutes a side, depending on thickness. Transfer to a sheet pan and brush with pomegranate molasses.

Make Chutney: Blend coconut, cilantro, cumin, mint, jalapeno, garlic, salt, lime juice and sugar in a blender. Transfer to a serving bowl and garnish with cilantro.

Serve: Reheat the meatballs in a 250ºF oven until warm, about 5 minutes. Transfer to a serving platter, put a toothpick in each ball and serve with the chutney.

Recipe adapted by Parties That Cook® from My Bombay Kitchen.

Serves/Makes

Serves 36