Mutton Kola Urandai- Mutton Meat Balls/ Spicy Mutton Keema Balls

Mutton Kola Urandai- Mutton Meat Balls

Mutton Kola Urundai/ Mutton Keema Balls is a delicious snack that you cannot stop munching! Are you are, looking for delightful crispy snacks for entertaining? Why not try this local delicacy of the Madhurai and Chettinadu region in South India. It is an old-fashioned, rustic meatball that is a very versatile recipe. It is often fried and then served in a number of different ways, as a snack with a cup of tea, an appetizer, a side dish for lunch, or added to gravy to make a delicious curry. It is a customizable meal for any day of the week, and this recipe is a keeper. Mutton balls are deep-fried, bite-sized finger food, crisp on the outside and soft and juicy inside. It is so addictive! Trust me, it will be gone before you realize it.

Meatballs are comfort food in many cuisines, and there are so many variations. Mutton Kola Urandai is a regional specialty. You can find it in the menu of restaurants, local canteens in Madhurai. Another similar recipe is Kheema muteelu from Andhra and the meatballs curry popular among the Anglo Indian community of Kerala. My first experience trying Kola Urandai from roadside eateries was at Madhurai and it was delicious. The Masala and spices were not overpowering. It was simple with the taste of mutton, fennel, caramelized onions, and the flavor of curry leaves. Ever since I, have been searching for the recipe and learned tips and tricks to make delicious mutton kola urandai. Today's recipe is not authentic. Here, I created my version, which tastes incredibly close to the restaurant/canteen version we've tried. It is a delicious appetizer that you can make ahead of time, and it freezes like a charm. It is a great time saver if you are planning a get-together. I make it sometimes for kids' school lunches, and it is always a hit. I use it in wraps, rolls, and pita sandwiches-the list is never-ending! Kids will love this finger food, and it is fun to make. Go ahead then and give it a try. I am sure you'll love them too!

About the ingredients
Minced Meat/ Keema
The best meat to use is mutton, but you can also use beef. You can buy minced meat for the supermarket or request the butcher for minced mutton, lean with low-fat content. Remove the fatty bits as much as possible. You can also use boneless mutton, and mince it at home. Another option is to cook the meat and pulse it a few times in a food processor/mixer.

The masala paste
A flavorful masala paste adds flavor and keeps the meat moist while frying. There are fennel seeds, coconut, and poppy seeds in the masala. Ground Coconut and fennel seeds pair beautifully, and they can elevate the flavor, of any dish. Coconut adds a touch of sweetness, and fennel is fragrant and aromatic. If you don't like coconut or poppy seeds, try adding cashew nut paste.

For binding
Pottukadalai/Roasted Bengal gram/chutney dal powder is important for this recipe. It is a staple in South Indian cuisine and is good as a thickener or a binder in many recipes. Use a mixer and make it into a coarse powder. It adds flavor to the meatballs and will bind the minced meat and help to shape into balls. It is just like adding cooked chana dal in Kebabs or bread crumbs in Italian meatballs. Adding an egg also helps to bind and shape the meatballs. Whisk egg and add little by little, and check the consistency. Make sure that the meat mixture is not too soft.

Freezing the meatballs
Mutton meatballs are freezer-friendly, so make a large batch to enjoy and freeze the rest for later. You can make this ahead of time, and it freezes well and is a great time saver. Make balls, and coat with flour. Line them on a baking sheet and freeze them. Once it is frozen, transfer them into freezer-safe zip lock bags, and you always have meatballs handy and ready to fry or add into gravies. When it is time to fry, allow it to defrost for half an hour and then fry.

Mutton Kola Urandai- Mutton Meat Balls/ Spicy Mutton Keema Balls Recipe

Ingredients
Mutton- 1 lb
Ginger garlic paste- 1 1/2 tsp
Finely chopped onion-2-3 tbs
Green chilly-2-3
Curry leaves- 2 springs
Coriander leaves chopped- 3 tbs
Grated coconut- 1/2 cup
Poppy seeds- 1 1/2 tsp
Pottukadalai/roasted Bengal gram powder- 4 tbs
Egg- 1
Turmeric powder- 1/2 tsp
Chili powder- 1 tsp
Pepper powder- 1/2 tsp
Fennel seeds - 1 tsp
Cardamon powder- a pinch
(or half tsp garam masala)
Oil for frying
Salt to taste

The first step is to cook the meat. You can cook the meat without adding oil. Heat a pan, and add the minced meat. Spread it in an even layer on the pan, and let it fry in the bottom. The minced mutton will cook in its juices. Do not add extra water. Stir fry in between so that the meat gets cooked, brown, and there is no moisture. Add the turmeric powder, chopped onions, salt, and ginger garlic paste. Saute for two more minutes till the onion is soft and the raw flavor of ginger and garlic disappears. Switch off the flame, and let the meat cool down. Add the cooked meat into a blender, and pulse a few times till it is a coarse mixture. Set this aside.

If you are using boneless mutton meat for this recipe, instead of minced meat, start with pressure-cooking the meat. Also, add turmeric powder, ginger garlic paste, onion, green chilly, salt, and 1/2 cup water. Cook in a medium for 3-4 whistles (or 15 minutes high pressure in Instant Pot). Make sure the meat is soft and fork-tender. Strain the excess liquid. When the meat cools down, add to a blender or a food processor. Pulse a few times, till the meat is a coarse mixture, or till there are no visible meat chunks.

The second step is to make a paste. Add coconut, poppy seeds, fennel seeds, green chilly, and half of the curry leaves into a blender. Make a smooth paste.
In a large mixing bowl, add the ground meat, the ground coconut paste. Add chilly powder, pepper powder 3- 4 tbs of roasted Pottukadalai/roasted Bengal gram powder, and mix well. Add finely chopped curry leaves and coriander leaves. If the mixture is not holding together, add the egg a little at a time and mix well. Divide the mixture into small lemon-sized balls. Gently roll between your palm by moving your hand in a circular motion to shape it like a ball. It is a good idea to refrigerate the meatballs for half an hour. They will hold shape while frying.
Heat 2 cups of oil in a pan. When the oil is hot, gently slide the meatballs into the oil and fry in batches. Let the balls fry for two minutes. Do not disturb at this stage to avoid cracking or disintegrating into the oil. Then, turn the balls and evenly cook on all sides. Use a perforated ladle, to drain the oil and take out the meatballs. Fry till it is golden brown and drain onto paper towels. Serve warm with tea.