Meatballs in Yogurt Gravy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Classic Kashmiri meatballs simmered in a smooth yogurt gravy with aromatic spices and fresh coriander finish. This indian ready in about 85 minutes pairs Ground mutton, Yogurt, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 311 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 45 min Serves 4 Indian cuisine 311 cal/serving
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Ingredients

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Instructions

  1. Step 1: For meatballs: In a bowl, combine 300g ground mutton, 150g yogurt, 100g grated onion, 10g grated ginger, 3g grated garlic, 5g grated green chili, 2 crushed cardamom pods, 1/4 tsp cumin, 1 tsp salt, and 1/2 tsp garam masala. Mix well and form into 10-12 small meatballs.
  2. Step 2: Heat 2 tbsp cooking oil in a pot over medium heat. Add meatballs and fry until golden brown on all sides, about 5 minutes. Remove and set aside.
  3. Step 3: For gravy: Heat 2 tbsp cooking oil in the same pot. Add 100g chopped onion and sauté until golden, about 5 minutes.
  4. Step 4: Add 10g minced ginger, 5g minced garlic, and cook for 1 minute until fragrant.
  5. Step 5: Add 75g chopped tomato and cook for 5 minutes until soft. Stir in 1/2 tsp Kashmiri red chili powder, 1 tsp coriander powder, 1/4 tsp turmeric, and salt to taste, and cook for 2 more minutes.
  6. Step 6: Add 100g plain yogurt and 100ml water, and stir to combine. Bring to a gentle simmer.
  7. Step 7: Add fried meatballs and simmer for 15 minutes until meatballs are cooked through. Stir in 1/2 tsp garam masala and 2 tbsp fresh coriander, and serve.

Frequently asked questions

How long does Meatballs in Yogurt Gravy take to make?

Total time is about 85 minutes (40 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Meatballs in Yogurt Gravy?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground mutton from drying out.

Can I substitute ingredients in Meatballs in Yogurt Gravy?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Meatballs in Yogurt Gravy for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Meatballs in Yogurt Gravy?

Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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