Chili & Garlic Soy Meatballs
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Soy granules – ½ cup
  • Water – 2 cups
  • Ginger-garlic paste – 1 tsp
  • Green chili – 1, chopped
  • Garam masala powder – 1 tsp
  • Breadcrumbs – 1 cup
  • Salt to taste
  • Pepper a pinch
  • Red bell pepper – ½, cubed
  • Green bell pepper – ½, cubed
  • Yellow bell pepper – ½, cubed
  • Spring onion bulbs – 2, sliced
  • Garlic cloves – 1 tbsp, chopped
  • Green chilies – 2, slit lengthwise
  • Dark soy sauce – 2 tbsp
  • Tomato ketchup – 1 tbsp
  • Vinegar – 1 tsp
  • Chili sauce – 1 tbsp
  • Water – 1 tbsp
  • White sesame seed for garnishing
  • Black pepper – a pinch
  1. Boil the soy granules and water together for 5 minutes. Drain and refresh with cold water. Squeeze out any excess water and set aside.
  2. Now mix all the meatball ingredients together and form a firm dough. Divide the dough into small balls.
  3. Heat enough oil for deep frying in a deep skillet and tip in one soy ball carefully so that it doesn’t break. In case it breaks, add some more breadcrumbs to bind it. Fry another meatball to check. Once it fries easily without breaking, fry the rest of them and keep on an absorbent tissue to soak any excess oil.
  4. Heat 2 tablespoons of oil in a pan. Add the sliced spring onion bulbs, bell pepper, garlic and chilies and sauté them on a high flame for couple of minutes.
  5. Add the soy sauce, tomato ketchup, vinegar, chili sauce and water. Mix well and then add the fried meatballs.
  6. Cook for a minute or two, adding a tablespoon of water if required. The sauce should be of a coating consistency.
  7. Once the meatballs are heated through in the sauce, sprinkle some white sesame seeds and black pepper. Serve hot.
Recipe by Flavor Quotient at