Meatballs in a Creamy Yogurt Sauce is my go-to recipe when I want something special but don’t want to spend hours in the kitchen. The combination of warm spices, fresh herbs, and tangy yogurt creates amazing flavors. I learned this recipe from my neighbor, and it’s become a family favorite. The best part? It’s really simple to make.
About the Recipe
This recipe takes basic ingredients and turns them into something amazing. The meatballs are packed with flavor from fresh parsley and warm spices. The yogurt sauce adds a cool, creamy touch that balances everything perfectly. It’s a great way to try something new without using hard-to-find ingredients.
Why You’ll Love This Recipe
You’ll love how the meatballs stay juicy and flavorful. The yogurt sauce is refreshing and takes just minutes to make. The recipe is flexible – you can use beef or lamb, adjust the spices, and even make the meatballs ahead of time. It’s perfect for both beginners and experienced cooks. Kids love these meatballs too.
Meatballs in a Creamy Yogurt Sauce
Cooking Tips
– Don’t overmix the meat mixture – it can make the meatballs tough
– Keep the meatballs similar in size for even cooking
– Let the yogurt mixture chill – it helps the flavors blend
– Use medium-low heat to cook the meatballs so they don’t burn
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 1 hour. Serve hot with rice or flatbread. Leftover meatballs keep well in the fridge for up to 3 days. Reheat gently in a covered pan with a splash of water.
Similar Recipes
- Turkish Kofta Kebabs
- Greek Meatballs (Keftedes)
- Lebanese Kibbeh
Meatballs in a Creamy Yogurt Sauce
Ingredients
- 250 gms Lamb or Beef (ground)
- 1 Onion (small, grated)
- 1/2 cup Plain Yogurt
- 1/2 tsp Garlic Paste
- 2 tbsp Extra-Virgin Olive Oil
- 1 cup Parsley (finely chopped)
- Cumin Powder (a pinch)
- 1/4 tsp Black Pepper Powder (+1/4 tsp)
- Coriander Powder (a pinch)
- Garam Masala Powder (a pinch)
- Red Chilli Powder (a small pinch, adjust as per taste)
- Salt as per taste
- Coriander Leaves (few, chopped, to garnish)
Instructions
- In a lage bowl, mix the lamb, onion, cumin powder, little salt, 1/4 tsp black pepper powder, garam masala powder, red chilli powder parsley and coriander powder.
- Mix thoroughly and shape the mixture into small balls.
- Keep aside.
- In a separate bowl, mix the yogurt, 1/4 tsp pepper powder, a pinch of salt and garlic.
- Keep this in the fridge for 30 to 60 minutes or unitl required.
- Heat oil in a pan over medium flame.
- Add the meatballs, few at a time, and cover the pan with a lid.
- Reduce flame to low and cook for 20 to 30 minutes.
- Stir from time to time, adding more oil if required.
- Remove and transfer the cooked meatballs to a serving dish.
- Pour the prepared yogurt mixture on top.
- Garnish with coriander leaves.
- Serve at once.
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Frequently Asked Questions
Can I make these meatballs ahead of time?
Yes. Shape the meatballs and store them in the fridge for up to 24 hours before cooking. You can also cook them ahead and reheat gently when needed.
What can I serve with these meatballs?
Rice, flatbread, or couscous work great. Add a simple salad or roasted vegetables for a complete meal.
Can I freeze these meatballs?
Freeze the cooked meatballs without the yogurt sauce for up to 3 months. Make fresh yogurt sauce when serving.
