Grilled Tandoori Lamb Meatballs
Elevate your grilling game with these exquisitely spiced Grilled Tandoori Lamb Meatballs, a mouthwatering fusion of bold Indian flavors and smoky barbecue charm. Made with tender ground lamb and marinated in a vibrant blend of yogurt, ginger-garlic paste, and a medley of aromatic spices like cumin, garam masala, and Kashmiri chili, these meatballs pack a punch of flavor in every bite. Crushed fenugreek leaves and fresh herbs like cilantro and mint add an authentic touch, while the grilling process caramelizes the exterior for a tantalizing, slightly charred finish. Perfect served with naan, cooling raita, or zesty mint chutney, this recipe is ideal for dinner parties, family meals, or any occasion where you want to impress with minimal effort. Easy to prepare and ready in just over 30 minutes (plus marinating time), these tandoori lamb meatballs are a surefire crowd-pleaser for both seasoned foodies and barbecue enthusiasts alike!
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 120 grams Plain yogurt
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 0.5 teaspoon Kashmiri red chili powder
- 1 teaspoon Fenugreek leaves (dried, crushed)
- 2 tablespoons Lemon juice
- 3 tablespoons Fresh cilantro (chopped)
- 2 tablespoons Fresh mint leaves (chopped)
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
Instructions
In a large mixing bowl, combine the plain yogurt, ginger-garlic paste, ground cumin, ground coriander, garam masala, turmeric powder, paprika, Kashmiri red chili powder, dried fenugreek leaves, lemon juice, salt, chopped cilantro, and chopped mint.
Add the ground lamb to the bowl and mix thoroughly to ensure the spices and herbs are evenly distributed throughout the meat. Cover the bowl and let the mixture marinate in the refrigerator for at least 2 hours, preferably overnight for better flavor.
After marination, remove the bowl from the refrigerator. Using clean hands, shape the lamb mixture into small, evenly-sized meatballs, about 1-1.5 inches in diameter.
Preheat a grill or grill pan over medium-high heat. Lightly grease the grill grates or pan with vegetable oil to prevent sticking.
Place the meatballs on the hot grill or pan, ensuring some space between each meatball. Cook for 6-8 minutes, turning occasionally, until the meatballs are browned on the outside and fully cooked through to an internal temperature of 160°F (71°C).
Once cooked, remove the meatballs from the grill and let them rest for 2-3 minutes.
Serve the grilled tandoori lamb meatballs hot with naan, raita (yogurt sauce), or a mint chutney. Enjoy!
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 163% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 23.8 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 4404 mg | 191% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 10.0 g | ||
| Protein | 132.0 g | 264% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 406 mg | 31% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2307 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
