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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.
Ready in: Level: Easy
Prep: Cook: Yields: 8 Servings


    Tandoori Marinade

  • 4 cloves garlic (minced)
  • 2 T fresh ginger root (chopped)
  • 2 t cumin seed
  • 1 t cardamom
  • 1 t red pepper flakes
  • 2 t paprika
  • 1 c Stonyfield Organic Whole Milk Greek Plain Yogurt

  • Meatballs

  • 1 1/2 lb ground beef
  • 1 large onion (coarsely grated)
  • 2 cloves garlic (finely minced)
  • 1/4 t red pepper flakes
  • 1 t salt
  • 1/2 T bread crumbs
  • 4 T vegetable oil
  • 1/2 c Stonyfield Organic Whole Milk Greek Plain Yogurt
  • 1/2 c cilantro (finely chopped)


Step 1

Preheat oven to 350°.

Step 2

Blend marinade ingredients in food processor for 1 minute and set aside.

Step 3

Combine meatball ingredients, shape into about 50 bite-size balls and place on greased baking sheet. Bake for 15 minutes.

Step 4

Remove meatballs from oven, place in a deep serving dish, toss in marinade and bake for an additional 20 minutes until heated through.

Step 5

Garnish with your favorite fresh herb like cilantro or parsley.


Indian, Main Dishes, Greek