- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Serving: Serves 02-04
Indian Spiced Meatballs with Yoghurt Dip
Meatballs are a simple on-the-go food. They take only minutes from start to finish and taste absolutely wonderful. They freeze well, tasting even better the next day after the flavour of the spices and herbs develops overnight. Freeze on a tray in a single layer and once frozen transfer to a container or ziplock container. They can be stored in the fridge for up to 3 days or frozen for up to 3 months. We have also included a recipe for a spiced yoghurt dip to go with the meatballs which you can make and have handy in the fridge. A very lean and healthy lunch for everyone! If you can't find Kashmiri chilli powder, consider a blend of paprika and cayenne pepper.
Recipe Tester Feedback: "Such an easy, taste bud tantilising dish to make and serve to people of all ages. This is one that will appear regularly on our meal planner!" - Claire
No: Gluten / Dairy / Egg / Nuts
Preparation Time 5 Minutes
Cooking Time 10 Minutes
Makes approx. 12 meatballs
Can be frozen
Ingredients
- Yoghurt dip: (*omit for DF)
- yoghurt - 400g, Greek
- cinnamon - 1/2 tsp, ground
- chilli powder - 1/2 tsp, Kashmiri
- Meatballs:
- garlic clove - 1
- lamb mince - 300g
- ginger - 1 tsp, ground
- garam masala - 1 tsp
- chilli powder - 1/2 tsp, Kashmiri
- salt - 1 tsp
- fresh coriander - 5g
- fresh mint - 10g
- olive oil - 3 Tbsp
Method
Note: To serve, you may wish to accompany with cooked rice, parathas, naan bread or pita bread. Consider preparing before making the meatballs.
- For the yoghurt dip, place the yoghurt (400g), ground cinnamon (1/2 tsp) and Kashmiri chilli powder (1/2 tsp) into the bowl and stir Speed 2-3 / 20 seconds. Using a spatula, transfer mixture into a bowl and store in the fridge until later.
- Into a clean, dry bowl, place the garlic (1), and chop Speed 5 / 2 seconds.
- Add the lamb mince (300g), ground ginger (1 tsp), garam masala (1 tsp), Kashmiri chilli powder (1/2 tsp), salt (1 tsp), fresh coriander (5g) and fresh mint (10g). Mix Speed 8 / 30 seconds. Transfer to a bowl with a spatula.
- Take 1 Tbsp worth of the mixture and, using wet hands, form into a ball, roughly 4-5cm in diameter. Set onto a large plate. Repeat with the remaining mixture.
- Heat up the olive oil (3 Tbsp) in a large frying pan on medium heat. Once hot, fry the lamb meatballs for 7-10 minutes until golden brown and cooked through. Place on a large plate.
- Serve with the spiced yoghurt.
