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Wonderful blend of flavors and I loved the texture of the pine nuts and apricots. Nice hint of curry without being overpowering and they went beautifully along with the cumin yoghurt and a light salad. The only thing I changed is that my oven puts out a lot of heat from the top that tends to burn at high temperatures, so I cooked at 180C / 350F for 30 minutes which worked out well.
We really enjoyed these meatballs with the curry and apricots. I made the dipping sauce, but we preferred them just as they were. The sauce was good, but I was concerned that it would overpower the meatballs. Either way -- they make a really enjoyable meal. Served them with some Tandoori Sweet Potatoes. Made for a great Indian-inspired meal tonight. Made for PRMR, January, 2013.
Love the flavor combination, TRUE!
Highly recommend when you want something different or unusual re meatballs too!
GREAT for entertaining, healthy!
Enjoyed making for the AUS/NZRecipe Swap # 72 the Bombay Turkey Meatball recipe!
These meatballs turned out really good. I did make a few changes, omitted the pine nuts and apricots and used bread crumbs instead of bread. Also added extra garlic. The yoghurt sauce goes well with the meatballs. Made for ZWT 8.