Coming on to the recipe, I made these meat balls from the chicken sausages, which I brought from Trader Joe’s. Sausages are new to me and this is first time I ever brought one but I didn’t like the taste that much, even after adding two of them in regular meat gravies. I finished off the remainder of the sausages by mincing them and making kola urundais. This was so delicious and I liked this version more than the original ones with minced mutton. I tried baking one half of the meat balls and turned out pretty good too. I have followed my mom’s method of making kola urundais except that I changed the meat she usually uses and I have also added some garam masala for some extra taste.
1. Precooked chicken sausage, 5-6. (I have used small sundried tomato-flavored sausages here).
2. Small onions, 2.
3. Green chili, small, 1.
4. Fennel seeds, ¼ teaspoon.
5. Ginger-garlic paste, 1 teaspoon.
6. Chili powder, 1/4 teaspoon.
7. Salt, a pinch only, since the sausages already has salt in them.
8. Garam masala, ½ teaspoon, (optional).
9. Chopped curry leaves and cilantro, ¼ cup.
10. Roasted channa dhal (pottukadalai), 1 tablespoon.
Chop the small onions, chili, curry leaves, and cilantro very finely. Grind the roasted channa dhal to a fine powder and keep aside. Chop the sausage into small pieces and add them to a food processor. Add some fennel seeds to this and blend the sausages finely until they turn to a minced meat consistency. Add the remaining ingredients to this mixture and mix everything well. Make small balls from the mixture and deep fry the balls for 5 minutes until they turn to a golden brown color. For baking the balls, arrange them in a greased baking sheet, spray them with a nonstick spray and bake at 350 degrees for 20-30 minutes until the desired color is reached and they turn crispy.