This is a print preview of "CHICKEN SAUSAGE MEAT BALLS/ CHICKEN KOLA URUNDAI" recipe.

CHICKEN SAUSAGE MEAT BALLS/ CHICKEN KOLA URUNDAI Recipe
by Gita Jaishankar

A big thanks to dear Astra for sending me these 2 delicious peanut butter jars. She hosted an interesting guessing game in her blog recently and I won!. Dear friends, do check out her wonderful blog, which has so many traditional and tasty recipes. Thanks a lot dear, the butters are so good, we love it :) We have been having them in sandwiches and also topped on oatmeal. I am really happy to meet such good friends through my blog.

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.

INGREDIENTS: 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. PREPARATION: 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.