Indian Spiced Meatballs with Tamarind Maple Glaze












  • 1/2 lb. ground pork
  • 1/2 lb. Italian sausage
  • 1/2 jalapeno, diced
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 1 Tbsp. grated fresh ginger
  • 1 tsp. cumin
  • 1 tsp. ground coriander
  • 1 Tbsp. Gram Marsala
  • salt and pepper to taste
  • 1 C. panko bread crumbs
  • 1 egg

Tamarind Maple Glaze:

  • 2 Tbsp. vegetable oil
  • 2 shallots, finely chopped
  • 1 Tbsp. fresh ginger, minced
  • 1/4 tsp. red pepper flakes
  • 1 tsp. black pepper
  • 1/2 C. chicken stock
  • 1 C. maple syrup
  • 1 Tbsp. tamarind paste
  • salt and pepper to taste

Preheat oven to 400¬į

For the meatballs, mix all ingredients thoroughly in a bowl. Form into 1 inch balls (I had about 15).

In an oven proof pan, heat 1 Tbsp. olive oil over medium high heat and brown meatballs on all sides. Place pan in oven and cook an additional 10 minutes or until cooked through. If you do not have an oven proof pan, you can always transfer them to a baking dish and finish in the oven that way.

While the meatballs are finishing in the oven, start your glaze.

Heat oil in a medium saucepan over medium heat. Add shallots and ginger and cook until soft. Add red chili flakes and cook for 30 seconds. Stir in chicken stock and peppercorns and cook until reduced by half. Whisk in maple syrup and tamarind paste and cook for 15 minutes or until slightly thickened, stirring occasionally.

Serve over rice or by themselves.


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