Air fryer recipe · Starters
Spiced Keema Balls
Bite-sized minced mutton balls bursting with herbs and a gentle peppery heat.
- 30 minTotal time
- 190°CAir fryer
- 5Serves
- Non-vegetarianDiet
Nutrition per serving
- 255kcal
- 14.4 gprotein
- 5.8 gcarbs
- 19.1 gfat
- 0.9 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Mutton keema400 g
- Bread crumbs1/3 cup
- Onion & green chilli (fine)1/2 cup
- Crushed black pepper1 tsp
- Garam masala1 tsp
- Chopped coriander3 tbsp
Method
Combine the mix
Mix the keema with the bread crumbs, finely chopped onion, green chilli, pepper, garam masala and coriander. The crumbs soak up the meat's moisture and keep the balls tender rather than dense and dry.
Knead well
Work the mixture with your hands for three minutes until it feels smooth, sticky and holds together. This kneading binds the meat so the balls stay whole and do not crack open in the basket.
Roll even balls
Wet your palms and roll the mixture into even, walnut-sized balls. Keeping them the same size means they all cook through in the same time, so none are raw inside while others over-brown.
Light oil coat
Roll each ball lightly in a teaspoon of oil so the surface browns evenly. Place them in the basket with space between each, which lets hot air reach all sides for an even, all-over crust.
Air-fry until browned
Air-fry at 190°C for 12 min, shaking the basket once halfway for even colour, until the balls are richly browned all over and cooked through with no pink in the centre.
