Indian Meatballs with Yogurt Sauce are beef meatballs flavored with soy, fresh ginger and more. The seasonings transform ordinary meatballs into something delicious and memorable. This Asian meatballs recipe will definitely shake up your appetizer routine!
Don’t wait to host an Indian theme book club or cocktail party to give these yummy beef meatballs a try! They make a delicious light meal, too.
Indian Meatballs with Yogurt Sauce
I first featured these beef cocktail meatballs in 2010 after hosting an Indian themed book club at my house. The picky hubby is wary of many ethnic foods after being raised in a Midwest meat and potatoes home. But this Asian meatballs recipe wore away at his persnickety palate and he did eat his fair share sans the yogurt sauce after a cursory dip.
My book club, on the other hand, loves trying everything I make, thank goodness. The simple flavorings make this recipe a cinch to make. Even though it’s an Americanized sort of Indian recipe, the flavors are lovely and a fun twist from the typical meatballs.
If you’re interested, here is list of the Book Club Books we have read since 1996.
Fast forward to 9 years after I first posted these. Round two of these meatballs was broiled to update this blog post. When Bill came home from work, I mentioned the beef meatballs in the fridge. He eyed the yogurt sauce and queried, “Mustard?” Instead of a full explanation, I countered with “cumin” and didn’t mention the more “exotic” turmeric.
After a nibble, he commented that both the Asian meatballs and sauce were “great” (I need to work on eliciting better quotes!). So those taste buds may have actually matured in the nearly a decade since I began this blog.
Tips for Making The Best Meatballs Recipe
Though it’s doubtful you’d find these meatballs being sold on the streets of Delhi, our Midwest family enjoyed every bite of these Indian meatballs. They were “sort of” exotic with soy and fresh ginger in the meatballs and cumin and turmeric in the dip.
PRO-Tip: To make the best Asian meatballs, use 80/20 ground beef, so there’s enough fat to make them tender. Feel free to substitute ground dark meat chicken or lamb if you prefer one of those over beef.
Finely mince the onions, garlic and ginger so they are well distributed in each meatball.
PRO-Tip: Use a cookie disher or scoop to parcel out each meatball. Though the recipe calls for about 1 tablespoon of meat mixture per meatball, my scoop is a little larger at 1 1/2 tablespoons.
PRO-Tip: After scooping, use wet hands to roll the meatball around between your palms to make each as round as can be. Wet palms help minimize sticking while you’re shaping your Indian meatballs.
Use a non-stick foil to line your baking pan for easy flipping and clean up.
Be mindful when broiling so your Indian meatballs don’t burn. I do like a little color on mine, but watch carefully.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is an Indian Picnic, and our host is Ansh who blogs at SpiceRoots.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious Indian Picnic inspired dishes!
An Indian Picnic
- Indian Meatballs with Yogurt Sauce – That Skinny Chick Can Bake
- Sweet Potato Chaat – SpiceRoots
- Onion Pakoras – Indian Fritters with Spicy Sauce – Creative Culinary
- Aloo Paratha – Karen’s Kitchen Stories
- Kati Rolls With Chicken and Egg – Mother Would Know
- Lamb Meatballs in the Instant Pot – Shockingly Delicious
- Indian-Style Beef Kabobs with Cilantro – Coconut Sauce – From a Chef’s Kitchen
- Indian Street Tacos with Grilled Shrimp – Beyond Mere Sustenance
More Meatball Recipes You’ll Love:
More Appetizer Recipes
This post was first shared in October, 2010. Text was edited and new photos were added in 2019.Print
Indian Meatballs with Yogurt Sauce
Beef cocktail meatballs with an Indian Twist!
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 24 meatballs 1x
- Category: Appetizers
- Method: Mixing, Broiling
- Cuisine: Indian
2 pounds lean ground beef
1 medium red onion, minced
2 large garlic cloves, minced
3 tablespoons soy sauce
2 large eggs, beaten
1 teaspoon minced ginger
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1+ tablespoon olive oil
1 pint Greek yogurt
2 medium garlic cloves, minced
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/2 teaspoons cayenne pepper
Salt and pepper to taste
Combine ground beef, onion, garlic, soy, eggs, ginger, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together with hands till well combined.
Brush baking sheet with olive oil to coat. Form 24 meatballs from meat mixture and place 1-1 1/2 inches apart on pan. Brush with olive oil. Broil about 4 inches away from heating element for about 8 minutes, turning once at halfway point.
Make spiced yogurt sauce by combining yogurt with garlic, lemon juice, 2 tablespoons olive oil, cumin, turmeric, cayenne, and salt and pepper to taste.
Serve warm meatballs with yogurt sauce.
Recipe adapted from The Bride and Groom Menu Cookbook.
Note: calorie count is 3 meatballs per serving.