Ingredients for Grilled Tandoori Lamb Meatballs
- Plain Yogurt
- 1 large egg
- Garlic Cloves
- 2 scallions, finely chopped
- 2 tablespoons paprika
- Ground Coriander
- Ground Cumin
- 1 tablespoon sugar
- 1 teaspoon grated ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (or to taste)
- ½ cup breadcrumbs
- Ground Lamb
- Salt to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Grilled Tandoori Lamb Meatballs? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Grilled Tandoori Lamb Meatballs
- Mince 2 cloves of garlic and finely chop 2 scallions.
- In a large bowl, combine 1 cup plain yogurt, 1 large egg, minced garlic, chopped scallions, 2 tablespoons paprika, 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 tablespoon sugar, 1 teaspoon grated ginger, ½ teaspoon ground cinnamon, ¼ teaspoon cayenne pepper (or to taste), and ½ cup breadcrumbs. Mix thoroughly.
- Add 1 pound ground lamb and salt to taste. Gently mix until just combined. Do not overmix.
- Divide the mixture into 8-12 equal portions. Shape each portion into a sausage-like shape, about 2 inches long.
- Insert a metal or bamboo skewer through the center of each meatball.
- Preheat grill to medium-high heat. Grill the meatballs for 6-8 minutes, turning occasionally, until cooked through and nicely charred. For broiling, place the skewers 4-6 inches from the broiler element and cook for the same time, turning as needed.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
16g
Fat
79g
Carbs
5g
