Do I need egg or panko breadcrumbs to make meatballs?

No, you do not need bread crumbs to make these meatballs. They bind well, especially if you wet your hands before forming them.

Are lamb meatballs pink inside?

They should not be overly pink inside. If they are, cook longer. They may be tender and slightly pink in the center.

How do I tell if meatballs are cooked?

You can always use a meat thermometer to be sure the lamb meatballs are cooked through. Make sure the temperature is over 140F.

Indian Lamb Meatballs

Name: Lamb Meatballs Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 lb ground lamb; 2 garlic cloves, finely minced; 1 shallot, finely minced ( or sub ½ cup chopped onion); 1 teaspoon kosher salt; 1 teaspoon garam masala; 1 teaspoon dried mint ( or 1 tablespoon fresh); 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 ½ 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 ); ½ teaspoon salt, more to taste; ¼-½ tsp cayenne, more to taste; Serve over basmati rice, cauliflower rice or a bowl of baby spinach.

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

Units Scale

Lamb Meatballs

1 lb ground 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

Rice. Start the rice if making.
Mix. Place ground lamb, shallot, garlic, salt, garam masala and mint in a bowl and mix well, using a wet hand. Using wet hands, form into 1 ½-inch-wide balls. ( about 10 meatballs)
Sear. Heat a large skillet with olive oil. Begin searing the lamb meatballs until most sides are nicely browned, about 10 minutes. (You will finish cooking them through in the sauce, so just brown them at this point)
Sauce. 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.
Combine. Add the lamb meatballs to the sauce, coating well. Simmer gently until the lamb meatballs are cooked through (5-10 minutes).
Serve. Serve over your choice of rice, cauliflower rice, or baby spinach. Garnish with

Notes

Leftovers wlll keep up to 4 days in an airtight container.

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