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To make the meatballs, place all the ingredients (except the beef) in a food processor and process until smooth. Then take this mixture and place it in a large bowl, add the beef to it and mix well. Then shape the mixture into 1 inch size balls and place them on a baking sheet.
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In a large saute pan, add the olive oil and heat for a few minutes on medium high until it’s hot. Then add the meatballs and start searing them.
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Don’t move the meatballs at all for the first 2 minutes so they can sear and get a nice crust. Then try swirling and shaking the pan slightly back n forth and to the sides to swirl the meatballs all around. Then use a wooden spoon or spatula, try to toss the meatballs evenly so they’re seared on all sides. This takes about 7 minutes.
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Remove the meatballs to a clean plate and to the same pan, add the olive oil, onion, garlic and green chilli to make the sauce.
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Saute these over medium heat until soft and fragrant, then add the tomatoes, spice and bay leaves. Cover the pan and let the sauce cook for 5 minutes.
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In a small cup, add the cold yogurt and cornstarch and use a spoon to dissolve the starch in to the yogurt.
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Add the yogurt mixture to the tout sauce and once it starts boiling, add the meatballs ack to the sauce.
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Cover the pan and let the meatballs cook all the way through in the tomato sauce for nearly 10 minutes over medium low heat.
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Add in the fresh herbs, toss the meatballs and serve right away. Enjoy :)