Tandoori Meatballs with Cilantro Raita Recipe

Name: Tandoori Meatballs with Cilantro Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cook's Note: If tamarind chutney is unavailable, you can substitute apple butter with a bit of lemon juice and cayenne stirred in.
2
1.
3
Melt the butter in a small skillet over medium heat and cook the onions, stirring occasionally, until soft, about 5 minutes.
4
Add 1/4 teaspoon salt, the curry powder and two-thirds of the garlic and continue cooking, stirring, until fragrant, about 30 seconds.
5
Transfer the mixture to a large bowl and let cool.
6
2.
7
Lightly oil a rimmed baking sheet.
8
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.
9
Combine the ingredients using your hands.
10
Form into 1 1/4- inch balls, rolling them lightly between your hands to shape.
11
Place on the oiled baking sheet, cover loosely with plastic wrap and refrigerate at least 30 minutes or overnight.
12
3.
13
Preheat the oven to 425 degrees F. Bake the meatballs until browned, about 20 minutes.
14
4.
15
Meanwhile, stir together the remaining 3/4 cup yogurt, remaining garlic, 1/2 teaspoon salt and cilantro in a small bowl.
16
Arrange each meatball on top of a piece of lettuce on a platter.
17
Top with grated cucumber and a bit of tamarind chutney and serve with the yogurt dipping sauce.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 small onion, finely chopped, Kosher salt, 1 1/2 teaspoons curry powder, and more.

Yes, Tandoori Meatballs with Cilantro Raita falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tandoori Meatballs with Cilantro Raita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions