Spicy Meatballs are the ultimate crowd-pleaser. These melt-in-your-mouth balls of goodness are infused with warm spices like curry, cumin and garam masala. Punched up with a touch of heat and fresh cilantro, they deliver serious yum factor.
About the Recipe
You’ll want to bookmark this spicy meatball recipe for those evenings when you crave something satisfying yet fuss-free. With a handful of pantry spices and fresh herbs, you get maximum flavour payoff for minimum effort. Trust me, these little globes of deliciousness will have everyone asking for seconds.
Why You’ll Love This Recipe
Where do I start? The meatballs are insanely moist and tender from the binding egg and breadcrumbs. The blend of curry powder, cumin, garam masala and chili packs a warm, earthy punch. And those fresh cilantro bits? They add the most irresistible brightness. Every bite is an aromatic flavor bomb. Plus, this recipe is super adaptable – use chicken or lamb, bake or pan-fry, dial up or down the heat. Winning all around.
Spicy Meatballs
Cooking Tips
For the juiciest meatballs, be gentle when mixing and shaping them. Overworking can make them dense and tough. I also recommend lightly wetting your hands to prevent the mixture from sticking. As for the baking, keep an eye on them so they don’t overcook and dry out.
Serving and Storing Suggestions
These spicy meatballs are amazingly versatile. Serve them with pita bread, yogurt dip, and a fresh salad for a satisfying meal. Or toss them in marinara sauce over pasta. You could even pop them in a hoagie roll for a saucy meatball sub. Leftovers keep well refrigerated for 3-4 days. Prep takes about 20 minutes, and they bake in just 15-20 minutes. So quick and easy.
Similar Recipes
- Curried Deviled Eggs
- Moroccan Chicken Skewers
- Turkey Kofta Meatballs
- Spicy Shrimp Lettuce Wraps
Nutrient Benefits
Along with being full of flavour, these spicy meatballs offer lean protein from the chicken or lamb. You also get fiber, vitamins and minerals from the vegetables, herbs and warm spices like turmeric in the curry powder. A nourishing and satisfying meal.
Spicy Meatballs
Ingredients
- 250 gms Minced Chicken or Lamb - 250 gms
- 1 Onion (small, chopped)
- 1 clove Garlic (chopped)
- 1 tsp Curry Powder
- 1 tsp Cumin Powder
- 1/2 tsp Garam Masala Powder
- 1/4 tsp Red Chilli Powder
- Coriander Leaves (handful, chopped)
- 2 tbsp Breadcrumbs
- 1 Egg (small, beaten)
- 1 1/2 tsp Oil
Instructions
- Combine the onions, garlic, curry powder, cumin powder, garam masala powder, red chilli powder and coriander leaves in a large bowl.
- Add the minced meat and mix well.
- Add the egg and breadcrumbs.
- Mix again.
- Make small balls of the mixture and keep aside.
- Heat oil in a frying pan over medium flame.
- Cook the prepared meatballs for 5 mins or until golden brown.
- Remove and keep them on a baking tray.
- Place them into a preheated oven at 180C/360F for about 10 to 20 minutes.
- Remove and cool slightly.
- Serve with pita bread, salad and tomato salsa.
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Frequently Asked Questions
Can I use beef instead of chicken or lamb?
Surely. Ground beef will work great in this recipe. Just be sure to use a lean grind like 90% lean or you may need to drain off excess fat after baking.
How spicy are these meatballs?
With just 1/4 tsp chili powder, they have a mild to medium kick of heat. Feel free to increase or decrease the chili powder to suit your spice preferences.
Can I make these meatballs ahead of time?
Yes. These meatballs are perfect for making ahead. You can fully bake them, let cool, then refrigerate for 3-4 days or freeze for longer storage. Reheat gently before serving.
What side dishes pair well with spicy meatballs?
So many options. Try serving over basmati rice with a cooling cucumber raita. Or with fresh pita bread, Greek salad and tzatziki sauce. Roasted veggies like cauliflower or eggplant make tasty accompaniments too.
What’s the best way to reheat leftover meatballs?
For best results, reheat meatballs in a 300°F oven for 10-15 minutes until heated through. You can microwave them too, but oven reheating helps them stay moist and tender.
1 comment
Delicious!!!
I love this dish