ITSY BITSY KEBABS. TINY KEBABS. INDIAN MEATBALLS. MINI BURGERS.
Kebabs masquerading as meatballs. Oh, the renditions going through my head on what to call this recipe! I landed on Kebab Bites. Because when I think of what I created here with just a few tweaks to my burger recipe, I truly think of this as tiny bites of a somewhat traditional kebab.
I say somewhat because traditionally kebabs are small chunks of meat skewered with vegetables and then grilled. They originated in the Middle East and Central Asia. Ground meat that is seasoned and then mixed with nuts and raisins and formed into meatballs is often referred to as kafta. In Indian cuisine, we often refer to even ground meat spiced and formed on long skewers and grilled as kebabs. And, when I think of a kofta, it's more often beautifully crafted vegetarian fried dumplings found in the dish malai kofta, though it can also refer to a ground meat dumpling as well. So, is this is a kebab, a kofta, or a meatball? You decide.
All I know is that this recipe is perfect for a quick fix and ideal for our kids in their first apartments. I've been thinking more and more about our next generation of Indian Americans and how they will navigate. We have to set them up for success in the kitchen. I am especially eager to get it right as I see my own older daughter try to replicate her childhood food favorites in her first apartment. And, as I chat more with the Desi moms groups sending their kids to school in the States from India, I realize all of our kids need direction.
The yearning to make childhood foods is something I believe is innate in all of us and gets us through our inevitable ups and downs and ties us to our roots. I often think of my dad as a student at the University of Michigan in the 1960s and my father-in-law at Auburn - both coming from little villages in Punjab, India. The thrill they felt when they finally tasted an Indian chicken curry was seared into their memories precisely because it triggered their love of home, family, and their childhoods - everything they left behind when they came to the United States. And though Indian ingredients these days are plenty, the fast-paced life we all live means the recipes must be easy and reliable. This one absolutely is easy and does work - take it from Anupy Auntie!
This is almost verbatim my burger recipe. But, instead of hand-molding a burger you instead use a teaspoon to create something that will stand apart from that burger. It's a small twist, but one that makes a world of difference.
You can dip these Kebab bites in our Tamarind Chutney. For a really fun curry, heat up a jar of our Tikka Masala and once bubbling, drop these beauties in, stir, and serve either with rice, Indian bread, or in a thick, crusty bun. Think of this as your Indian version of a Meatball Sub!
Our Tikka Masala is one of the only plant-based versions on the market made creamy with almonds and not dairy. You'll love this for a quick dinner and now with this one jar, you can make a weekend gourmet treat into a daily weekday meal.
Don't have an Air Fryer, but want to make this in your oven instead? I would suggest preheating your oven to 350 degrees Fahrenheit and cooking for 25 minutes. I still need to test it, but this is a good benchmark. Let me know in the comment section below if you try it and where you land with cook time. Prefer vegetarian? Check out my Aloo Tikki or Spiced Potato Nuggets.
Makes 42 tiny bites
To bake in the oven, cook at 350 degrees Fahrenheit for 20 - 25 minutes. These are fantastic for a party. Serve them skewered with a toothpick and a side of Tamarind Chutney and Tikka Masala.
Don't want this many? Cook up as many as you would like and keep the rest of the mixture refrigerated until ready to use again. Cooked too many and want to reheat them? Just put them into the Air Fryer basket without parchment paper and cook for 3 minutes until warm.
Don't have access to dried Fenugreek Leaves? No worries, make this without them. You'll still absolutely be in heaven. When you find the fenugreek though, give it a try. It truly gets you to restaurant quality.
Want to hear more about Fenugreek or Methi? Watch me on my YouTube Channel (and please subscribe while you're there!).
ITSY BITSY KEBABS. TINY KEBABS. INDIAN MEATBALLS. MINI BURGERS.
Try these Kebab bites in our Tamarind Chutney, or for a really fun curry, heat up a jar of our Tikka Masala and once bubbling, drop these beauties in, stir, and serve either with rice, Indian bread, or in a thick, crusty bun. Think of this as your Indian version of a Meatball Sub!
Recipe by Anupy Singla, Indian As Apple Pie
Servings: 42 tiny bites
Keywords: Kebab, Meatballs, Punjabi Masala
To bake in the oven, cook at 350 degrees Fahrenheit for 20 - 25 minutes. These are fantastic for a party. Serve them skewered with a toothpick and a side of Tamarind Chutney and Tikka Masala.
Don't want this many? Cook up as many as you would like and keep the rest of the mixture refrigerated until ready to use again. Cooked too many and want to reheat them? Just put them into the Air Fryer basket without parchment paper and cook for 3 minutes until warm.
Don't have access to dried Fenugreek Leaves? No worries, make this without them. You'll still absolutely be in heaven. When you find the fenugreek though, give it a try. It truly gets you to restaurant quality.
This recipe is by Anupy Singla, founder of Indian As Apple Pie.
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