The formal name for this dish is Kofta Curry. But we call it, Indian Meatballs, and it fits. Kofta is a family of meatball or meatloaf dishes found in the Indian subcontinent. Who knew that Indian cuisine had meatballs? In its basic form, koftas are balls of minced or ground meat (beef, pork, chicken, lamb) mixed with onions and spices. I’m told they are also very popular in the Middle East, where lamb predominates. Even the Greeks have a vegetarian version called hortoketftedes.  Let me add, koftas make great sandwiches. If it’s for dinner, the usual accompaniment is boiled rice.

In the recipe given, you can add as much or as little curry powder as you like. I found that, among my Anglo friends, two teaspoons, one each for the kofta and curry sauce, is enough. For a dish more in tune with the Indian palate, then two teaspoons for the meatballs and two tablespoons for the sauce  is more like it.

So, have a change from the usual spaghetti and meatballs. Do it the kofta way.

KOFTA CURRY
(Indian Meatballs)

Ingredients:

1 to 1½ pounds ground pork, beef or lamb
1 medium onion, finely chopped
2 teaspoons curry powder (you can use less, see above)
Salt to taste
Pinch of pepper
1 egg, beaten
Oil for frying

Sauce:
1 medium onion, chopped
3 tomatoes, chopped
2 tablespoons curry powder (you can use less, see above)
1 tablespoon flour
2/3 cup beef stock or bouillon
Salt and ground black pepper to taste
Chopped fresh mint for garnish (about 2 tablespoons)

Instructions:

1. In a medium bowl, mix together the ground meat, onion, curry powder, salt and pepper.  Bind the mixture with the beaten egg.
2.  Divide the mixture ito 16 portions, more or less, depending on size, and shaping each one into a ball with floured hands.
3.  Heat sufficient oil to cover the base of a frying pan or skillet, and fry the meatballs, turning occasionally until they are brown on all sides. Remove from the pan with a slotted spoon and keep warm.
4.  In the same pan, fry the onion and tomatoes on medium heat for about  minutes. Add the curry powder and flour, and cook for 2 minutes more. Blend in the stock, salt and pepper. Cover and simmer gently for 30 minutes, turning occasionally.
5.  Sprinkle with chopped mint to garnish. Serve with boiled rice.
   Yield: 4 servings.

This one is from my first cookbook, Puerto Rican Cuisine in America (Running Press). It’s in its third printing, and still going strong. In Nuyorican cooking, we prepare  breaded pork chops in one of two ways. One method is to apply the breading  and then bake slowly in a medium oven (350 °). The other way is listed in the recipe given. Here, lean pork chops are required, about ½-inch thick. They’re lightly pounded, breaded and then cooked in oil. Back on the block, breaded pork chops were usually served with a salad or yellow rice. But, you’re not confined to any mandatory accompaniment. In this instance we served our pork chops with pierogies. Yes, pierogies. The renowned dumplings of Eastern European origin normally filled with meat, vegetables or cheese. Remember, my friends, never be afraid to experiment. The results may amaze you.

Note that in traditional Puerto Rican cuisine, the herbs are crushed in a mortar and pestle.  I’ve been using one forever; and they can be found these days in any culinary shop, hardware store, or even supermarket. They are constructed of metal (usually aluminum), cast-iron or wood. I prefer the wooden ones since, over time, even after washing, the wood is infused with the herbal fragrance

CHULETAS EMPANADAS
(breaded Pork Chops)

Ingredients:

8 lean pork chops, ½-inch thick, about 1½ pounds
10 whole black peppercorns
2 cloves garlic
1 tablespoon oregano
1 teaspoon salt
2 tablespoons olive oil
1 teaspoon vinegar
2 eggs, lightly beaten
2 cups bread crumbs
Vegetable oil for frying

Instructions:

1. Rinse chops under cold running water and pat dry with paper towels.
2. In a mortar, crush peppercorns, garlic, oregano and salt. Add olive oil and vinegar, and mix.
3  Place chops between two sheets of plastic wrap and pound lightly with a mallet.
4. Rub seasoning into pork chops.
5. Dip each chop into the beaten eggs, then coat with bread crumbs, pressing bread crumbs on both sides with heel of hand.
6. Heat oil in a large skillet or frying pan and cook pork until golden brown (about4-5 minutes per side). Drain on adsorbent paper towels.
Yield: 4 servings.