Many home cooks throw Parmesan cheese in the mix when making Italian meatballs, but I’d never thought about doing the same with Indian meatballs until I saw this recipe from the American Lamb Board.
Paneer is a fresh, pressed cheese that I like to sear in a pan and then add it to just about any kind of curry. The uncooked paneer doesn’t have a ton of character on its own, but once you cook it, it soaks up the flavors of whatever you cook or serve it with. (And in my house, sometimes that’s just oil and salt for what tastes like an adult cheese stick.)
You can substitute queso fresco if you can’t find paneer in your local grocery store. Serve this dish with naan or, in a pinch, warmed tortillas.