Tangy Meatballs and Cilantro Raita

Ingredients:

• 2 tablespoons butter
• 1 small onion, finely chopped
• 1.5 tsp curry powder
• 3 cloves garlic, finely chopped
• Vegetable oil to grease the baking sheet
• 450 g of ground beef
• 1 cup Greek yogurt
• 2 tbsp. panko breadcrumbs
• 2 tbsp. l. tamarind chutney
• 1 teaspoon paprika
• 1/8 tsp cayenne pepper
• 2 large eggs, lightly beaten
• 2 tbsp finely chopped cilantro
• Lettuce, chopped, for serving
• 1/4 cup finely grated cucumber, for serving

Preparation:

1. In a small skillet over medium heat, melt the butter and cook the onion, stirring occasionally, until softened, about 5 minutes.
2. Add 1/4 teaspoon salt, curry powder, and two-thirds of the garlic and continue cooking, stirring, until fragrant, about 30 seconds. Transfer the mixture to a large bowl and let cool. Lightly oil a rimmed baking sheet. Add the ground beef, 1/4 cup yogurt, breadcrumbs, tamarind chutney, paprika, cayenne pepper, if using, 1 1/4 teaspoons salt, and eggs to the onion mixture.
3. Mix with your hands. Form into 3-cm balls, gently rolling them between your palms to shape. Place on a greased baking sheet, cover tightly with plastic wrap, and refrigerate for at least 30 minutes or overnight.
4. Preheat oven to 220°C. Bake the meatballs until golden brown, about 20 minutes.
5. Meanwhile, in a small bowl, combine the remaining 3/4 cup yogurt, remaining garlic, 1/2 teaspoon salt, and cilantro.
6. Place each meatball on a lettuce leaf on a serving platter. Top with grated cucumber and a little tamarind chutney (you can substitute apple butter mixed with a little lemon juice and cayenne pepper). Serve with yogurt sauce.