Indian Butter Chicken Sauce Meatballs : Take 500 gms LEAN mince . stirfry until semi cooked ,add 1/2 can DORMAS lite Butter Chicken Sauce . mix well .let it sit . In large bowl Add crumbled bread cumbs . [about 3 cups. ] COARSE salt and BLACK pepper, 1/2 c. chopped & diced dried apricots . 1tsp.parsley [dried or fresh ].or mix of celery tops and mint 1tsp fennel seeds . 1tsp chopped mint then mix well , adding all dry ingredients and add all the meaty mixture last . combine and stir well . Using a dstpoon- Spoon the meat mixture with some dredged flour over each one as you form them . laying in olive oiled baking pan . *this mixture is wet enough without adding an egg . once the meatballs are added into pan pour some weakened sauce over them ,bake in moderate oven 380 oF turning once .until nearly done . . turn down oven to 300 and cook till finished . Serve with mashed potatoes,wedged tomatoes and Mesclun salad . note : *Any leftover meatballs can be frozen . I got 18 meatballs out of this and they were big. *you do not need to add extra sauce as the butter chicken sauce is quite ample . *If the taste of butter sauce is too hot add some plain yoghurt .on side of dish .
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