Originally published as part of Street Level 

1 lb. minced chicken, turkey, lamb, beef, or pork
1/2 medium onion
2 garlic cloves, crushed or chopped
2 tsp. mild or medium curry powder
2 tsp. ground cumin
1 tsp. garam masala
1/2 tsp. paprika or cayenne pepper
2 Tbsp. fresh coriander, chopped
1 egg, beaten
1 cup fresh breadcrumbs (panko breadcrumbs are a great substitute)
1 Tbsp. olive oil
1/3 cup of prepared tamarind chutney (purchased from Krishna


Heat oven to 350 F.
Put the meat into a mixing bowl. Add the onions, garlic, curry
powder, cumin, garam masala, paprika or cayenne pepper, and
coriander. Mix well. By adding these spices, you’ll get a delicious flavor
without having to add any salt.
Add the beaten egg and breadcrumbs, and mix again.
Divide the meat mixture into 15-18 even-sized pieces and shape
into walnut-sized balls.
Always wash your hands thoroughly after handling raw meat so
you don’t transfer any germs that may be on the meat to other food
or equipment.
Heat the oil in a frying pan over medium heat and add the meatballs
using a spoon. Cook for 5 minutes, turning until golden brown.
Remove meatballs from the pan and place them on the tray. Bake
in the oven for 10-12 minutes. Remove from the oven. (Remember to
use oven gloves!)
Allow to cool slightly, then serve with fresh naan and avocado salad.