KOFTA BALLS (BAKED)
These are delicious. I think it's best to let them sit over night in the tomato sauce so it can absorb some of the sauce into the Kofta ball. These aren't "meat balls" so if you do choose to eat them with pasta be aware they are different. I like them because they are totally Vegan.
Provided by Jo Zimny
Categories Other Side Dishes
Time 45m
Number Of Ingredients 11
Steps:
- 1. Preheat your oven to 400'F.
- 2. Coat a 9x13 inch oven proof dish or pan with 2 tbsp. olive oil so all of it is well covered. If you want to use more then do, these balls will definitely stick to the bottom of the pan. It's happened to me every time.
- 3. Grate the cauliflower and cabbage. I used my food processor and it saved a lot of time.
- 4. Put all the other ingredients except the olive oil in a large bowl and add the grated cauliflower and cabbage. Mix until well combined
- 5. Let the mixture sit in the bowl for 20-30 minutes so the moisture from the cabbage and cauliflower can go into the flour. This will create a sticky mixture which is quite easy to roll into balls.
- 6. Form into 1" balls. Place the balls into the oiled casserole dish. Drizzle the balls with more olive oil and bake for 20 minutes or until the balls are a golden shade.
- 7. Let them cool for a few minutes and then using a flexible spatula remove the balls into another dish that you have covered the bottom with 1/2 the jar of tomato sauce. I used a home made sauce I made, but jar sauce is also good here.
- 8. Put the Kofta Balls on top of the tomato sauce then put the other half of the sauce on top of the balls and put in the fridge for a few hours to over night to let the tomato sauce absorb into the Kofta Balls.
- 9. These can be reheated in the microwave for a few minutes if you like.
- 10. Enjoy!
VEGETARIAN TOMATO SAUCE (FOR KOFTA BALLS)
This made-from-scratch sauce is from "The Higher Taste" cookbook and is meant to be made and served w/ the Vegetarian Kofta Balls.
Provided by PSU Lioness
Categories Sauces
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil and butter over medium heat.
- Add garlic powder and fry for 30 seconds.
- Add carrot pieces and fry for 1 minute.
- Stir in the blended tomatoes and the ramining seasonings.
- Raise the heat and bring to a boil, then reduce the heat and simmer for 1 hour.
- Remove carrot pieces and bay leaves.
- Serve w/ Kofta balls over spaghetti.
Nutrition Facts : Calories 781.8, Fat 35.2, SaturatedFat 7.9, Cholesterol 15.3, Sodium 1237.6, Carbohydrate 100.3, Fiber 8.3, Sugar 11.8, Protein 18.1
VEGETARIAN KOFTA BALLS (TOMATO SAUCE SEP. RECIPE)
Recipe from "The Higher Taste" that I haven't tried yet. It sounds very delicious though. The homemade tomato sauce is also listed as a separate recipe.
Provided by PSU Lioness
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a wok or 2-quart saucepan.
- Combine all ingredients in a bowl. Roll 24 balls, 1" in diameter.
- Place as many balls in the oil as possible, leaving enough room for them to float comfortably; fry over medium heat for 10 minutes, until the kofta is rich golden brown.
- Drain in colander.
- Place the kofta in the tomato sauce (separate recipe posted or use your own) for 5 minutes before serving.
- If after sitting the kofta soaks up most of the sauce, add a little water to produce more liquid.
- Serve with cooked spaghetti.
Nutrition Facts : Calories 25.6, Fat 0.3, Sodium 894.6, Carbohydrate 5.4, Fiber 2.2, Sugar 2.6, Protein 1.7
MALAI KOFTA
Learn how to make malai kofta! This popular Indian recipe consists of delicious potato and cheese balls in a velvety tomato-based curry sauce. The air fryer lightens up the traditionally deep-fried dumplings, while the pressure cooker makes putting together the curry sauce effortless. -Soniya Saluja, The Belly Rules the Mind
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 20 kofta (4 cups gravy).
Number Of Ingredients 17
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Mash potatoes; cool to room temperature., Preheat air fryer to 375°. In a large bowl, stir together potatoes, paneer, cardamom and salt until combined. Spoon 2 tablespoons of potato mixture in lightly greased hands and flatten to 1/8-in. thick. Press a raisin and cashew in the center; bring sides up to enclose. Gently roll into a ball. Repeat with remaining potato mixture. Spritz fryer basket with cooking spray. Working in batches if needed, place balls in a single layer in basket lined with parchment. Cook until golden brown, 10-15 minutes., Meanwhile, for the gravy, in a 6-qt. electric pressure cooker, combine tomatoes, yogurt, water, cashews, ginger garlic paste and 1 teaspoon red chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Puree mixture using an immersion blender until smooth. Strain mixture, pressing to extract as much liquid as possible; discard solids. Wipe insert clean., Select saute setting and adjust for medium heat; add ghee. When ghee is hot, add garam masala and remaining 1 teaspoon red chili powder; cook, stirring constantly, until very fragrant, 1-2 minutes. Stir in strained tomato mixture and sugar. Simmer, uncovered, until mixture is slightly thickened, 5-8 minutes. Add fenugreek and, if desired, cream; cook 1 minute. Pour mixture over kofta.
Nutrition Facts : Calories 442 calories, Fat 26g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 386mg sodium, Carbohydrate 40g carbohydrate (15g sugars, Fiber 4g fiber), Protein 16g protein.
SLOW-COOKER KOFTE IN TOMATO-LIME BROTH
While you're at the beach, at work or doing anything at all, these bright, light, brothy meatballs can be stewing in the slow cooker. They are made in the style of kofte (from the Persian word meaning "grind"), in which ground meat is combined with lots of herbs and ground spices. Yogurt adds moisture and tang, but you don't need another binder or to brown the meat first. As the meatballs slowly cook, their juices mingle with the tomatoes to create a rich but tart broth. Eat with grains (bulgur wheat, farro, rice), couscous, noodles or pita. For a stovetop version, see the Tip.
Provided by Ali Slagle
Categories dinner, meatballs, main course
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Use a vegetable peeler to peel the rind off the lime in wide strips. Add the rind to a 6- to 8-quart slow cooker, along with the garlic and ¼ cup water. (Reserve the lime.)
- In a large bowl, stir together the herbs, yogurt, turmeric, 2 teaspoons salt and 1 teaspoon black pepper. Add the meat and use your hands to combine. Form the meat into 8 balls (roughly 4½ ounces each) and add to the slow cooker in a single layer. If they don't fit in one layer, add a few tomatoes to buffer the meatballs from one another, then add another layer of meatballs. Add the cherry tomatoes, season with salt and pepper, then cover and cook on low until the meatballs are cooked through, 3 to 4 hours.
- Transfer the meatballs to plates, then remove and discard the garlic and lime peel. Burst most of the tomatoes by smashing them on the side of the slow cooker with a spoon. Squeeze the reserved lime into the slow cooker, then season to taste with salt, pepper and sugar. (The sugar helps compensate for too-tart tomatoes.) Spoon the tomatoes and broth on top of the meatballs, along with more fresh herbs.
BAKED KOFTA BALLS IN TOMATO SAUCE
This recipe comes out of the Hare Krishna cookbook, The Higher Taste. I took a short cut and used organic tomato sauce from a jar instead of making my own. Of course home made is best. I also baked the Kofta balls instead of frying them in butter. I am only including the recipe for the Kofta Balls. I have changed some of the ingredients to suit my tastes. I didn't add any binder to this as the mixture was moist enough without it. Traditionally these Kofta balls are put over spaghetti, but I put them over Quinoa for something a little different.
Provided by Chef Joey Z.
Categories Grains
Time 45m
Yield 24 balls, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 400'F.
- Coat the bottom of a 9x13 inch oven proof dish or pan with the 2 tablespoons of olive oil so all of it is well covered. If you want to use more then do, these balls will stick to the bottom.
- Grate the cauliflower and cabbage. I used my food processor and it saved a lot of time.
- Put all the other ingredients except the olive oil in a large bowl and add the grated cauliflower and cabbage. Mix until well combined.
- Let the mixture sit for about 20-30 minutes so the moisture from the veggies is absorbed by the flour, this will ensure that the mixture will stick together and you can roll it into balls.
- Roll into 1 inch balls. I found squeezing them back and forth in my hands worked well.
- Place the Kofta balls in the oiled casserole dish.
- Drizzle a little more olive oil over each Kofta ball.
- Bake in the oven for 20 minutes. The Kofta should be a nice golden colour when you remove them.
- Let them cool for a few minutes. If they stick gently slide a spatula under each ball to remove.
- Put the Kofta balls in another dish.
- Spread 1/2 of the jar of pasta sauce in the bottom of the casserole dish. Place the Kofta balls on the sauce.
- Pour the rest of the sauce on top. I added a little water to the jar to get the rest of the sauce out. Let them sit for about one hour. The Kofta balls will absorb the sauce very well.
- You can reheat the Kofta balls in the microwave or in the oven.
- Bon Apetit!
Nutrition Facts : Calories 175.7, Fat 8.4, SaturatedFat 1.6, Cholesterol 2.7, Sodium 963.1, Carbohydrate 22.3, Fiber 5, Sugar 13.5, Protein 3.5
More about "baked kofta balls in tomato sauce food"
BEEF KOFTAS IN SPICY TOMATO SAUCE - ROMINA'S LITTLE …
From rominaslittlecorner.com
5/5 (5)Total Time 50 minsCategory Main CourseCalories 267 per serving
İZMIR KöFTE – BAKED TURKISH MEATBALLS WITH VEGETABLES
From vidarbergum.com
4.6/5 (23)Servings 2Cuisine Turkish FoodCategory Meat
- Using your hands, mix the meatball ingredients until completely combined. Shape into 8-10 equally sized meatballs (any more and the meatballs will be too small and will get dry). I use a tablespoon, the palm of my hand and a little water for this. Flatten the meatballs slightly.
- Mix the potato, carrot and pepper in a suitable oven dish, making sure the potato slices don’t stick together. Put the meatballs on top. Mix tomato, water, olive oil and some salt and pepper. For a stronger tomato flavour, you may add a teaspoon or two of tomato paste and a pinch of sugar. If you have a stick blender, use it to mix the sauce to a homogenous mass – if not, mixing by hand and keeping the chunks is also fine. Pour the tomato sauce over the vegetables and meatballs, making sure everywhere is covered in the sauce.
- Roast in the middle of the oven until the potatoes are soft, around 40-45 minutes to an hour or more, depending on the thickness of your potato slices and the type of potato used. If your potatoes are still very hard after 40 minutes you may remove the meatballs while the potatoes finish cooking, returning them to the oven to reheat for five minutes when the potatoes are ready. Serve hot.
CAULIFLOWER KOFTA CURRY -BAKED CAULIFLOWER VEGGIE BALLS …
From veganricha.com
VEGAN MALAI KOFTA: INDIAN DUMPLINGS IN CURRY TOMATO …
From thecuriouschickpea.com
KEFTA MEATBALLS IN TOMATO SAUCE - PARSLEY AND ICING
From parsleyandicing.com
PERSIAN BAKED KOFTA WITH TANGY TOMATO SAUCE
From cookingwithbry.com
MIDDLE EASTERN KOFTA MEATBALLS IN BAHARAT SAUCE
From gingerwithspice.com
5/5 (7)Total Time 55 minsCategory Main CoursesPublished Sep 7, 2020
EASY MEATBALLS IN TOMATO SAUCE FROM 11-YEAR-OLD COOK
From rachaelrayshow.com
MALAI KOFTA WITH MOREL STIR FRY RECIPE - BBC FOOD
From test.bbc.co.uk
RECIPE FOR INDIAN VEGGIE BALLS (MALAI KOFTA) - THE SPRUCE EATS
From thespruceeats.com
VEGETABLE KOFTA BALLS IN TOMATO SAUCE – DIVINETASTE
From divinetaste.com
KOFTA BALLS IN TOMATO SAUCE | AUSTRALIA'S BEST RECIPES
From bestrecipes.com.au
KOFTA WITH TOMATO SAUCE (MEDITERRANEAN MEATBALLS WITH TOMATO …
From thelevantess.com
EKADASHI KOFTA BALLS WITH TOMATO SAUCE | EKADASHI RECIPES | GLUTEN ...
From youtube.com
KOFTA à LA SAUCE TOMATE RECIPE | EPICURIOUS
From epicurious.com
LAMB MEATBALLS IN FRESH TOMATO SAUCE (KEFTA) RECIPE : SBS FOOD
From sbs.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love