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Juicy, spicy mutton meatballs, packed with South Indian spices and fried to a perfect golden brown. A popular Chettinad appetizer that's crispy on the outside and tender inside, perfect for parties or as a special side dish.
For 4 servings
Prepare the Spice Powder
Create the Mutton Mixture
Form and Fry the Meatballs
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Juicy, spicy mutton meatballs, packed with South Indian spices and fried to a perfect golden brown. A popular Chettinad appetizer that's crispy on the outside and tender inside, perfect for parties or as a special side dish.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 569.39 calories per serving with 25.41g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side_dish.
Final Tempering and Toss
Garnish and Serve
Substitute mutton with minced chicken or turkey for a leaner version. Reduce the frying time by a few minutes as chicken cooks faster.
For an extra crispy exterior, lightly roll the formed meatballs in rice flour or fine semolina (rava) before placing them in the hot oil.
For a richer, more aromatic finish, use ghee instead of oil for the final tempering of onions and curry leaves.
For a healthier option, bake the meatballs in a preheated oven at 200°C (400°F) for 15-20 minutes, or until cooked through. Then, proceed with the final toss in the pan.
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle growth, and maintaining overall body strength.
This dish provides a significant amount of heme iron from the mutton, which is more easily absorbed by the body than non-heme iron from plants, helping to prevent anemia and boost energy levels.
Mutton is a good source of essential minerals like zinc, which supports the immune system, and phosphorus, which is vital for bone health.
Spices like fennel seeds and black pepper are known for their digestive properties. Fennel seeds, in particular, can help reduce indigestion and bloating.
One serving of Mutton Goli Fry (about 5 pieces) contains approximately 510-530 calories. The exact amount can vary based on the fat content of the mutton and the amount of oil absorbed during frying.
Mutton Goli Fry is rich in protein and iron from the mutton. However, it is also high in calories and saturated fat due to the red meat and shallow-frying method. It is best enjoyed in moderation as part of a balanced diet.
This is usually caused by two things: excess moisture in the mutton mixture or not enough binder. Ensure your minced mutton is well-drained. The pottukadalai (roasted gram dal) is essential for binding, so make sure you use the correct amount.
Yes, you can bake them for a healthier alternative. Arrange the meatballs on a baking sheet and bake at 200°C (400°F) for 15-20 minutes, turning them halfway through. They won't be as crispy as the fried version but will still be delicious.
Absolutely. You can prepare and shape the meatballs and refrigerate them for up to 24 hours before frying. Alternatively, you can fry the meatballs and store them in an airtight container in the refrigerator for up to 3 days. Reheat by tossing them in a pan with freshly sautéed onions.
It's a fantastic appetizer on its own, often served with a side of mint chutney or onion raita. It also pairs wonderfully as a side dish with South Indian meals like sambar rice, rasam rice, or lemon rice.