Spicy Indian Meatballs
Bring bold, aromatic flavors to your table with these Spicy Indian Meatballs, a fusion of tender ground beef or lamb mixed with fragrant spices like garam masala, cumin, and coriander. Infused with fresh cilantro, green chilies, and a hint of ginger, these perfectly seared meatballs are simmered in a rich, creamy tomato-based sauce that’s spiced to perfection with turmeric and red chili powder. This quick and tantalizing recipe, ready in under an hour, pairs beautifully with steamed basmati rice, warm naan, or flaky roti, making it a perfect centerpiece for a family dinner or a flavorful meal prep option. Whether you're a fan of Indian cuisine or simply looking to spice up your dinner routine, these juicy and flavorful meatballs promise a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 500 grams Ground beef or lamb
- 50 grams Breadcrumbs
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 pieces Green chili, finely chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoons Red chili powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 200 grams Tomato puree
- 100 milliliters Heavy cream or coconut milk
- 200 milliliters Water
Instructions
In a large mixing bowl, combine the ground beef or lamb, breadcrumbs, chopped onion, minced garlic, grated ginger, green chili, chopped cilantro, ground cumin, ground coriander, garam masala, red chili powder, turmeric, and salt.
Mix the ingredients thoroughly with clean hands or a spoon until evenly combined.
Form the mixture into small meatballs, about 1.5 inches in diameter. Place them on a plate or tray.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the meatballs in batches, searing them on all sides until browned. Remove the browned meatballs and set them aside.
In the same skillet, add 1 tablespoon of vegetable oil and the tomato puree. Cook for 2-3 minutes, stirring, to reduce the rawness of the tomato.
Add heavy cream or coconut milk, water, ground cumin, ground coriander, garam masala, red chili powder, and turmeric powder to the skillet. Stir well to combine and bring the sauce to a simmer.
Lower the heat and carefully add the seared meatballs back into the skillet. Cover and simmer for 15-20 minutes, allowing the meatballs to cook through and absorb the flavors of the sauce.
Taste and adjust the seasoning with more salt or spices if needed.
Serve the Spicy Indian Meatballs hot, garnished with chopped cilantro, alongside steamed rice, naan, or roti.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 683 mg | 30% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.4 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 676 mg | 14% | |
*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.
