Ground beef comes together with yogurt, chutney, breadcrumbs and spices in these mouthwatering meatballs that channel the flavors of tandoori. Serve with a garlicky cilantro raita to round it all out.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Inactive: | 35 min |
| Cook: | 25 min |
| Yield: | 8 servings (about 32 meatballs) |
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- Kosher salt
- 1 1/2 teaspoons curry powder
- 3 cloves garlic, finely chopped
- Vegetable oil, for greasing baking sheet
- 1 pound ground beef
- 1 cup Greek yogurt
- 2 tablespoons panko breadcrumbs
- 2 tablespoons tamarind chutney, plus more for serving
- 1 teaspoon paprika
- 1/8 teaspoon cayenne, optional
- 2 large eggs, lightly beaten
- 2 tablespoons finely chopped cilantro
- Bibb or green leaf lettuce, torn into 4-inch pieces, for serving
- 1/4 cup finely grated cucumber, for garnish
Instructions
- Cook’s Note: If tamarind chutney is unavailable, you can substitute apple butter with a bit of lemon juice and cayenne stirred in.
- 1. Melt the butter in a small skillet over medium heat and cook the onions, stirring occasionally, until soft, about 5 minutes. Add 1/4 teaspoon salt, the curry powder and two-thirds of the garlic and continue cooking, stirring, until fragrant, about 30 seconds. Transfer the mixture to a large bowl and let cool.
- 2. Lightly oil a rimmed baking sheet. Add the beef, 1/4 cup of the yogurt, the breadcrumbs, tamarind chutney, paprika, cayenne , if using, 1 1/4 teaspoons salt and the eggs to the onion mixture. Combine the ingredients using your hands. Form into 1 1/4- inch balls, rolling them lightly between your hands to shape. Place on the oiled baking sheet, cover loosely with plastic wrap and refrigerate at least 30 minutes or overnight.
- 3. Preheat the oven to 425 degrees F. Bake the meatballs until browned, about 20 minutes.
- 4. Meanwhile, stir together the remaining 3/4 cup yogurt, remaining garlic, 1/2 teaspoon salt and cilantro in a small bowl. Arrange each meatball on top of a piece of lettuce on a platter. Top with grated cucumber and a bit of tamarind chutney and serve with the yogurt dipping sauce.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 258 |
| Total Fat | 19 g |
| Saturated Fat | 8 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 14 g |
| Cholesterol | 99 mg |
| Sodium | 305 mg |
Reviews
This was a quick and easy recipe. The flavor and textures were wonderful. I used a melon baller to create unified size meatballs so I baked only 12 min. I used Butter lettuce, which worked wonderful for size. This recipe made 30 meatballs and was enjoyed by all at family reunion.