Tender, garam-masala spiced Lamb Meatballs with Indian Curry Sauce melt in your mouth and are simply irresistible. A simple, flavorful dinner the whole family will love.
I don’t want to end up simply having visited this world.
Mary Oliver
Juicy, plump, lamb meatballs are deliciously seasoned with garam masala spice, then bathed in the most fragrant Indian Coconut Curry Sauce. Ready in about an hour; it’s easier than you think!
We served this recipe while catering an Indian wedding, and the family asked for the recipe- so here it is! Serve the lamb meatballs with naan bread or basmati rice, or over a bowl of baby spinach for a memorable dinner that will take you to faraway places.
Why You’ll Lamb Meatballs
- Full of rich flavor! Garam masala seasoned meatballs and aromatic, savory coconut curry sauce. So delicious!
- Versatile! Enjoy with basmati rice, cauliflower rice, or even baby spinach.
- Family-friendly. A warm and hearty high-protein meal everyone will enjoy.
- Easy to make. Ready in under an hour with a simple method. Great for weeknights!
- Freezer-friendly! Make a double batch to store in the freezer for up to 3 months!
Lamb meatball Recipe Ingredients
- Lamb: We use a pound of local and sustainably raised ground American Lamb. Local lamb doesn’t have to travel as far and has a much fresher taste.
- Aromatics: Garlic cloves, shallot (or sub onion), fresh ginger, and fresh turmeric (or sub ground). Add savory depth to both the meatballs and the curry sauce.
- Spices: Garam masala, dried mint (or sub fresh), fennel seeds, dried fenugreek leaves (optional but really elevate the dish!), and cayenne for heat.
- Tomato: An extra large tomato, diced with its juices.
- Coconut milk: Use full fat here, not light. This makes the sauce extra creamy and rich!
- Ghee: Using ghee is traditional and delicious, but feel free to sub butter or olive oil.
- Brown sugar: Or coconut sugar or another alternative. Adds a touch of sweetness that balances the acidity from the tomatoes.
- To serve: Basmati rice, cauliflower rice, or a bowl of baby spinach.
How to Make Lamb Meatballs
For those of you who are unfamiliar with cooking lamb, starting off with ground lamb is an easy, approachable way to get your feet wet.
Step 1: Cook rice. Start by making the basmati rice if using.
Step 2: Prep the meatballs. Add ground lamb, shallot, garlic, salt, garam masala, and mint to a large bowl and mix well using your hands. Wet your hands to form the mixture into 1 1/2 inch wide meatballs (about 10 total).
Step 3: Pan-sear meatballs. Heat a large skillet with olive oil. Sear the lamb meatballs until browned, about 10 minutes. You only need to brown them as they will continue to cook through in the sauce.
Step 4: Prepare the curry sauce. You can begin the sauce while the meatballs brown or wait and use the same pan. Warm ghee in a skillet over medium heat. Add shallots and cook 3-4 minutes, then add garlic and ginger and cook 2 more minutes. Add all spices, the tomatoes and juices, cooking for a minute before adding the coconut milk. Simmer for 3-4 minutes. Add sugar, salt, and cayenne. Taste and adjust salt and heat.
Step 5: Add meatballs to the sauce. Coat them well and simmer until cooked through, 5-10 minutes. You can hold them in a warm oven until ready to serve!
Serving Suggestions
Serve over warm basmati rice, or naan bread, or if going low carb serve with cauliflower rice or a bed of baby spinach.
Garnish with cracked black pepper, lemon zest, and fresh mint or parsley.
Storage
Store leftover lamb meatballs in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with some oil or bake in the toaster oven or oven on a baking sheet, or warm in the microwave.
You can also freeze the meatballs by sealing them in a freezer bag. Separate the layers with parchment paper. Store for up to 3 months.
FAQs
We use one pound ground lamb, shallot and garlic for pungent taste, salt to enhance the flavors, garam masala for warm Indian spice, and dried mint for a refreshing, cool bite. You could easily customize the spices and herbs to create a variety of lamb meatballs.
It is as simple as forming the ingredients into balls using your hands, then pan-searing them in the skillet! They cook through in the simmer sauce.
No, you do not need bread crumbs to make these meatballs. They bind well, especially if you wet your hands before forming them.
They should not be overly pink inside. If they are, cook longer. They may be tender and slightly pink in the center.
You can always use a meat thermometer to be sure the lamb meatballs are cooked through. Make sure the temperature is over 140F.
On the homefront: As I type this morning, I’m looking over the city of Memphis, here for the Saveur Blog Awards. Tomorrow I make my way to India, the place of food dreams. I can’t help but reflect on my life a little and acknowledge the incredible role food has played.
Food, can bring people together and connect us instead of divide.
In my life, I’ve felt this power repeatedly, firsthand from the restaurant I once owned, where one night I stood looking around at all the guests and truly understanding for the first time the idea of community and how food can create this.
And when traveling, asking the simple question to a stranger in a foreign land, what do you like to cook? Which so often has become the doorway to making a new friend. I understand more deeply than ever that food, for me, has always been about connection.
xoxo
More Recipes You Might Like
If you enjoy this meatballs recipe, you may also want to try our Homemade Sloppy Joes!
Print
Lamb Meatballs Recipe
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 12 meatballs
- Category: Main
- Method: stovetop
- Cuisine: indian
Description
Tender, garam-masala spiced Lamb Meatballs with Indian Curry Sauce melt in your mouth and are simply irresistible. A simple, flavorful dinner the whole family will love.
Ingredients
Lamb Meatballs
- 1 lb ground American lamb
- 2 garlic cloves, finely minced
- 1 shallot, finely minced ( or sub 1/2 cup chopped onion)
- 1 teaspoon kosher salt
- 1 teaspoon garam masala
- 1 teaspoon dried mint ( or 1 tablespoon fresh)
Indian Curry Sauce
- 2 tablespoons ghee, butter or olive oil
- 1 shallot, diced
- 4 cloves garlic- minced
- 2 tablespoons fresh ginger, grated or use paste
- 1 tsp fresh turmeric, grated (or 1/2 teaspoon ground turmeric)
- 1 tablespoon garam masala spice
- 1 teaspoon fennel seeds
- 2 teaspoons dried fenugreek leaves ( optional, but really good- elevates the dish )
- 1 extra large tomato, finely diced, with juices (about 1 cup diced tomatoes)
- 1 13.5 oz coconut milk (not lite)
- 2 teaspoons brown sugar ( or coconut sugar or alternative )
- 1/2 teaspoon salt, more to taste
- 1/4-1/2 tsp cayenne, more to taste
Serve over basmati rice, cauliflower rice or a bowl of baby spinach.
Instructions
Start the rice if making.
Place ground lamb, shallot, garlic, salt, garam masala and mint in a bowl and mix well, using your hands. Using wet hands, form into 1 ½ inch wide balls. ( about 10 meatballs)
Heat a large skillet with olive oil. Begin searing the lamb meatballs, until most sides are nicely browned, about 10 minutes. ( You can finish cooking them through in the sauce, so just brown them at this point)
At the same time you could start the sauce ( or wait and use the same pan).
Heat ghee in a skillet over medium heat. Add shallot and cook 3-4 minutes. Add garlic and ginger and cook two more minutes. Add all the spices and then the tomato and its juices. Cook 1 minutes. Add the coconut milk and simmer gently for 3-4 minutes. Add the sugar, salt and cayenne. Taste and adjust salt and heat.
Add the lamb meatballs to the sauce, coating well. Simmer gently until the lamb meatballs are cooked through ( 5-10 minutes). Serve over your choice of rice, cauliflower rice, or baby spinach.
Nutrition
- Serving Size: 3 meat balls (4 ounces) with sauce.
- Calories: 545
- Sugar: 5.7 g
- Sodium: 1180.4 mg
- Fat: 46.1 g
- Saturated Fat: 23.3 g
- Carbohydrates: 12 g
- Fiber: 1.5 g
- Protein: 21.5 g
- Cholesterol: 82.9 mg
Delicious
Thanks Louise!
This recipe is so yummy! The flavors are well balanced. I sometimes use a little less cayenne or add a little dried prune or dried apricot (diced). I love serving it over cauliflower rice!
Thank you Sylvia!
Glad you are enjoying this one Beth! Really appreciate you taking time to review.