Ellie was born and raised in Nassau, Bahamas and lived there until she was 16. She moved to the United States in the late 90s and has been here ever since. As the name of her blog suggests, she happily resides in Hoboken, NJ. When she first started blogging in 2008, she blogged at The Bitchin' Kitchin', but rebranded and The Hobo Kitchen was born. You can follow her on social media: on
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When I started to delve into her recipe index, I was tickled to see three categories of cupcakes. Three. Seriously. Boozy, Savory, and Sweet. That's a girl after my own foodie heart. I looked at her Bahamian recipes;
Peas 'n' Rice,
Sweet Potato Mallow, and
Fire Engine all called my name. But, we love Indian flavors in our household, so her
Indian-Style Meatballs won out. Mine are slightly adapted as I made them gluten-free and baked them versus pan-fried them.
Ingredients makes approximately 2 dozen small meatballs
Meatballs - 1 pound organic, grass-fed ground beef
- 1 1/2 T garam masala
- 1 1/2 T freshly minced ginger
- 3 cloves garlic, minced
- 1/3 C fresh cilantro
- 3/4 C gluten-free breadcrumbs
- 1 T hemp hearts
- freshly ground salt
- freshly ground pepper
- pinch of cayenne pepper
Sauce
- 1/2 C ground almonds
- 1/2 T ground cumin
- 1-1/2 C fresh tomato sauce
- 1/4 C organic heavy cream
- 1 pinch coarse salt
Meatballs
In a large bowl, using your hands, mix together all of the ingredients until well-combined. Roll walnut-sized balls and place them on a silicone-lined baking sheet. Preheat oven to 375 degrees F. Bake for 35 minutes until well-browned.
Sauce
While the meatballs are cooking, whisk together the sauce ingredients. Simmer on low heat for 10 minutes. You're just looking to meld the flavors together.
To serve, roll the cooked meatballs in the sauce. Serve immediately.
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