To make the meatballs: combine all the ingredients for. Dip your hands in water whenever you need to and form about 30 meatballs.
Put all the meatballs in a single layer on a greased oven tray and place into a preheated oven for about 15 minutes. Serve hot
Coconut Pistachio Barfi
Coconut grated fresh (or desiccated) extra for coating 60g
Caster sugar 55g
Green cardamom seeds ¼ tsp (ground)
Pistachio nuts(chopped) ¼ cup
For the topping
Milk chocolate 100g
Double cream 30ml
Place the coconut, sugar and milk in a small non-stick pan. Bring gently to boil and cook over low heat for 10 minutes, stirring occasionally.
Add butter, ground cardamom and chopped pistachios; continue to cook for a further 3-4 minutes or until the mixture is sticky to touch but still moist and it starts to come off the base of the pan in a ball.
Remove from the heat and scrape the mixture onto a plate. Set aside until it is just cool enough to handle.
Form the mixture into little balls or ovals and coat in extra grated fresh coconut or desiccated coconut and place into cake cases.
For the topping, melt together 100g milk chocolate and 30ml double cream. Cool slightly and spoon over Barfi balls. Sprinkle with chopped pistachios and serve.