Name: Indian Style Spicy Egg And Pav ‘Meatballs’ recipe by Madhuli Ajay at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: For the meat balls:; 3 day old Pav (or 4-5 bread slices); 1- 2 Eggs (as required); 2 tablespoon chopped Onion; 2 Garlic clove, minced; 2 tablespoon grated Cheese (Cheddar or Gouda); 2 tablespoon chopped fresh Coriander; 3/4 teaspoon Pav Bhaji masala; 1/2 teaspoon Red chilli powder (or use crushed green chillies); 2-3 tablespoon oil; Salt to taste; For the tomato sauce:; 1 small Onion, finely chopped; 2 Garlic cloves, minced; 1 teaspoon Cumin seeds; 4 Tomatoes, blanched, peeled and crushed; 1/2 teaspoon Red chilli powder; 1 tablespoon Oil; Pinch of sugar; Salt to taste; Spring onion greens, mint leaves or coriander leaves for garnish

ABOUT Indian Style Spicy Egg And Pav ‘Meatballs’ RECIPE

Indian style spicy Egg & Pav ‘meatballs’ are inspired by the iconic Italian peasant food- Pallotte Cacio e Uova (Cheese and Egg 'Meatballs' in Tomato Sauce). Stale bread and leftover bits of cheese are mixed with eggs to make these scrumptious meatballs. This Indian version uses Mumbai’s beloved Ladi pav and is spiced up with Pav bhaji masala . The meat balls are shallow fried in appe/appam pan and then simmered in a simple tomato sauce.Using this pan also ensures that the balls do not stick to each other while frying. Serve Indian style spicy Egg & Pav ‘meatballs’ for breakfast, after school snack for kids or even as a party snack/ starter.

Ingredients Serving: 4

For the meat balls:
3 day old Pav (or 4-5 bread slices)
1- 2 Eggs (as required)
2 tablespoon chopped Onion
2 Garlic clove, minced
2 tablespoon grated Cheese (Cheddar or Gouda)
2 tablespoon chopped fresh Coriander
3/4 teaspoon Pav Bhaji masala
1/2 teaspoon Red chilli powder (or use crushed green chillies)
2-3 tablespoon oil
Salt to taste
For the tomato sauce:
1 small Onion, finely chopped
2 Garlic cloves, minced
1 teaspoon Cumin seeds
4 Tomatoes, blanched, peeled and crushed
1/2 teaspoon Red chilli powder
1 tablespoon Oil
Pinch of sugar
Salt to taste
Spring onion greens, mint leaves or coriander leaves for garnish

Instructions

For the Tomato sauce:
Heat oil in a pan.
Add cumin seeds and once they sizzle, add the garlic and onion.
Saute till the onion just softens.
Add the red chilli powder and then the crushed tomatoes.
Add salt and sugar.
Stir and simmer for 5-6 minutes. Add some water if the sauce is too thick.
To make the Meatballs:
Heat a non-stick appe / appam pan.
Cut pav into small pieces.
In a mixing bowl toss together pav, onion, cheese, coriander, salt, garlic, masala and red chilli powder.
Whisk and add 1 egg first. Mix and if required add whole or part of the other egg, till the mixture becomes moist but firm enough to make balls from it.
Make lime sized balls from the mixture (about 10-12).
Drizzle little oil in the cavities of the pan.
Place the meatballs in the cavities and cook till they turn brown. Use a wooden skewer to turn them over and cook. Repeat to cook all the meatballs.
Add each ball to the tomato sauce and simmer for 8-10 minutes.
Garnish with onion greens, mint leaves or coriander leaves. Serve hot.

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