Time: 1 hour 20 min.
Complexity: easily
Quantity: 32 meatballs

These Indian-style meatballs can be served as a main course, perhaps with rice, or as an appetizer, placing each meatball on a lettuce leaf and garnishing with a drizzle of tamarind chutney and grated cucumber. The tamarind chutney and curry powder mixed with ground beef give these meatballs a distinctive oriental flavor. You can add a little cayenne pepper if you prefer a more savory taste. Bake these tandoori meatballs in the oven and serve with yogurt raita sauce and chopped cilantro.

Ingredients:

• 450 g of ground beef
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1.5 tsp curry powder
• 3 cloves garlic, finely chopped
• Vegetable oil to grease the pan
• 1 cup Greek yogurt
• 2 tbsp. panko breadcrumbs
• 2 tbsp tamarind chutney + extra for serving
• 1 teaspoon paprika
• 1/8 tsp cayenne pepper, optional
• 2 large eggs, lightly beaten
• 2 tbsp finely chopped cilantro
• Lettuce, torn into 10cm pieces, for serving
• 1/4 cup finely grated cucumber, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ground beef, panko breadcrumbs, chutney sauce, tamarind, curry, ground cayenne pepper, paprika, lettuce, cucumbers, yogurt

We recommend

Preparation:

Step 1
• In a small skillet over medium heat, melt the butter and cook the onion, stirring occasionally, until softened, about 5 minutes. Add 1/4 teaspoon of salt, add 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.
Step 2
• Lightly grease a rimmed baking sheet with vegetable oil. Add the ground beef, 1/4 cup yogurt, breadcrumbs, tamarind chutney, paprika, cayenne pepper (if using), 1 1/4 teaspoons salt, and eggs to the onion mixture. Mix everything together with your hands. Form into 3-cm diameter balls, gently rolling them between your hands. Place on the greased baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes or overnight.
  
  Note
  
  Tamarind chutney can be replaced with apple sauce, which is a puree of apples boiled for a long time with apple juice and lemon juice added.
Step 3
• Preheat oven to 220°C and bake meatballs until golden brown, about 20 minutes.
Step 4
• Meanwhile, in a small bowl, combine the remaining 3/4 cup yogurt, the remaining garlic, 1/2 teaspoon salt, and cilantro. Place each meatball on a lettuce leaf on a platter. Top with grated cucumber and a little tamarind chutney and serve with the yogurt sauce.

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