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Meg's Kitchen

Tandoori Meatballs

Tired of the same old meatballs? Give this recipe a try. It makes a great appetizer or serve for dinner with rice and your favorite veggie.

8 servings

Ingredients

Tandoori Marinade
4 large cloves of garlic minced
2 tablespoons fresh ginger root, chopped
2 teaspoons cumin seed
1 teaspoon cardamom
1 teaspoon red pepper flakes
2 teaspoons paprika
1 cup Plain Oikos Organic Greek Yogurt

Meatballs:
1 1/2 pounds ground beef
1 large onion, coarsely grated
2 cloves garlic, finely minced
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/2 tablespoon bread crumbs
4 tablespoons vegetable oil
1/2 cup Plain Oikos Organic Greek Yogurt
1/2 cup cilantro, finely chopped

Directions

Preheat oven to 350°F. Add all ingredients of marinade to food processor. Blend for 1 minute. Set aside. Add all ingredients for meatballs in bowl. Form into bite size balls place on greased sheet pan. Makes about 50. Cook for 15 minutes. Remove meatballs from oven but do not turn oven off. Place in a deep serving dish. Cover with Tandoori Marinade. Cover and place in oven. Remove when warm about 20 minutes.

Nutrition Facts (per serving)

Calories 230; Calories from Fat 130; Total Fat 15g; Saturated Fat 3.5g; Trans Fat 0g; Cholesterol 50mg; Sodium 460mg; Total Carbohydrates 9g; Fiber 1g; Sugars 3g; Protein 15g

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