A Taste Of Home: Meatballs With Boiled Rice
by
Asad Pasha
There is something special about a home-cooked meal, especially when it is your favourite family recipe passed down through generations. In my family, many recipes hold a special place in our hearts, but meatballs with boiled rice are in the top three, which I am sharing today. This dish is not only delicious but also a symbol of love, tradition, and togetherness.
When we sit down to enjoy meatballs with white rice cooked by my Mum, along with mint raita and salad, we feel the warmth and comfort that only a homemade meal can provide. It is not just food; it is a celebration of the bonds that hold us together as a family, and for that, I am truly grateful. Let’s dive into the recipe:
Ingredients for the meatballs: 
- Beef or Chicken Mince: 1 kg
- Onion: 2 medium-sized, finely chopped
- Onion: 1 medium-sized, ground
- Potato: 1 medium-sized, cut into small pieces
- Tomato: 3 to 4 medium-sized, ground
- Turmeric powder: 1/2 teaspoon
- Garlic and ginger paste: 1 tablespoon
- Roasted Gram powder: 1/4 cup
- Soaked and ground poppy seeds: 2 tablespoons
- Red chilli powder: 1 tablespoon
- Garam masala: 1/2 tablespoon
- Salt: according to taste
- Green chili: 3-4 (whole)
- Green chilli: 2, ground
- Clove: 2 to 3
- Black pepper: 4-
- Black cardamom: 1-2
- Cinnamon, small pieces: 1-2 (optional)
- Coriander powder: 1 teaspoon
- Finely chopped coriander leaves: 1/4 cup
- Cooking oil: 1 ounce
- Water: 2-3 glasses
Meatball Preparation:
- Mix all the spices into the mince, including red chilli powder, salt, chopped coriander, ground poppy seeds, garlic and ginger paste, ground green chillies, ground gram powder, ground onion, and half a teaspoon of garam masala powder.
- Mix well and add 2 tablespoons of oil to keep the mixture smooth.
- After mixing, shape the mixture into balls about the size of ping-pong balls or as desired, ensuring they are not too large to cook evenly.
Gravy Recipe:
- Fry the finely chopped onion until golden brown. Remove it from the oil and grind it with tomatoes, ginger, and garlic paste.
- Add this mixture to preheated oil in which the onions were fried and add all the spices, including red chilli powder, turmeric powder, salt, coriander powder, garam masala powder (optional), black pepper, black cardamom, and cinnamon (optional).
- Cook on medium flame until the mixture releases oil. Add water and let it boil. Carefully place the meatballs into the gravy, then simmer on medium flame for 15-20 minutes without stirring frequently.
- Add potatoes and let them cook for another 20 minutes.
- Finally, add green chillies and chopped coriander leaves. The meatballs are now ready to serve!
Suggested Serving:
Serve the mouthwatering meatballs with their unique aroma alongside Basmati boiled white rice, mint raita, and a colourful green salad.
Whether savoured on a quiet evening at home or enjoyed during a festive family occasion, my mother’s meatball recipe with boiled white rice remains a timeless classic that unites loved ones and cultivates cherished memories for generations to come.
Enjoy Mom’s Meatballs With a Happy Family Time!!
