Meatballs in Yoghurt Sauce is a traditional Ugandan recipe for a classic dish of meat, bread and onion meatball bound with egg that are fried and served in a yoghurt sauce flavoured with chillies and parsley. The full recipe is presented here and I hope you enjoy this classic Ugandan version of: Meatballs in Yoghurt Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Meatballs are a common part of Ugandan meals and they are made in a range of ways and served with a whole selection of sauces. In this case, the dish has an Indian influence, with a yoghurt-based sauce.
For the Sauce:
500ml natural yoghurt
1/2 tsp salt
1 hot chilli, crushed and finely chopped
3 tbsp flat-leaf parsley, finely chopped
freshly-ground black pepper, to taste
oil for frying
Method:
For the sauce, combine the yoghurt, salt, black pepper, parsley and chilli in a bowl. Cover and set aside until needed.
In the meantime, prepare the meatballs. Place the bread in a bowl, cover with water and set aside to soak for 2 minutes. Drain the bread, squeeze out the excess moisture then crumble into a bowl. Add the breadcrumbs, meat, fried onions, spices, garlic, parsley, crushed chilli and fried onions. Mix thoroughly to bind then add the eggs and mix with your hands.
Shape this mixture into meatballs about the size of a walnut.
Heat oil in a frying pan, add the meatballs and fry until richly browned on all sides (about 4 minutes). In the meantime, bring the yoghurt mixture to a simmer (do not boil). Stir the meatballs into the sauce and serve.
