meatballs indian version (tomato sauce, the fried or boiled)

RECIPE:
500 g mince meat
1 small onion, finely chopped
1 fresh chili, finely chopped
3 cloves garlic, finely chopped
3-4 cm of ginger, grated (you can also use dry ginger powder, about 3tsp)
1 egg
salt and pepper

Mix all the ingredients together and start forming balls. Wet your hands with water, then the mixtrure does not stick on your hands. It is up to you if you want to do big or small ones. If you are going to fry them, it is better to make them small. But if you are just going to drop them down in the sauce and boil them, bigger are quicker! Put them cold to rest for about half an hour.

Meanwhile you start preparing the tomato sauce:
1 small onion, finely chopped
3 cloves of garlic, finely chopped
2 tins of crushed tomatoes
1 stock cube
1 bunch of cilantro, chop up the leaves

Sautee the onion in a pan until soft, add the garlic. After a minute or two, add the tomatoes and stock cube, let it all boil together for about five minutes.
If you want to boil the meatballs, add about half a cup of water and bring it all to the boil. Slide down the meatballs in the tomatosauce and let it boil until the meatballs are well done, 10-15 minutes (depends on the size). Add the cilantro.
For fried meatballs, heat a frying pan and fry the meatballs in a mixture of oil and butter. When almost ready, add the tomato sauce. Let it all come together, about five minutes, then add the cilantro.
Serve with basmati rice!