Gola Kebab (Indian Style Meat Balls) Recipe
Gola Kebab is made from mutton (lamb meat) that can be relished as a side dish with a vegetarian meal. This recipe is so versatile that it fits best in the category of finger food (starters) to be served in a party. Gola Kebabs or mutton meat balls are so easy to make that it hardly takes 30 minutes to serve it. As the meat balls are pan roasted with minimum oil, they don't climb the calorie meter too. Don't worry about the left overs they can be packed as a roll in paratha for lunch box.
Serve Gola Kebab with Dhaniya Pudina Chutney as a side dish or as an appetiser during your house parties.
You can also try other appetizer recipes such as
The contest is in association with Preethi Kitchen Appliances.
10 M
20 M
30 M
3 Servings
Ingredients
- 80 grams Onions , chopped
- 200 grams Mutton , boneless, cut into small pieces
- 1/4 teaspoon Red Chilli powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Ginger Garlic Paste
- 2 Cloves (Laung)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1/2 inch Cinnamon Stick (Dalchini)
- 2 tablespoons Coriander (Dhania) Leaves
- 1 teaspoon Mint Leaves (Pudina)
- Salt , to taste
- Oil , as required
How to make Gola Kebab (Indian Style Meat Balls) Recipe
To begin making the Gola Kebab recipe, heat a pan with oil. Add chopped onions to it. Saute for a while until they turn soft and pink in colour.
Once it is done, add ginger garlic paste and saute for about 20 seconds.
Chop the mutton into small pieces and add to it along with remaining spices.
Cook until all the water is dried. Cool it and grind it to a smooth dough with out adding water
Wet your hands with water and make small balls of ping pong size and set aside.
Add oil to a wok and shallow fry them until golden brown. Once they turn brown, take them out on a kitchen towel to soak the extra oil and it is ready to be served.
Serve Gola Kebab with Dhaniya Pudina Chutney as a side dish or as an appetiser during your house parties.
