Tandoori-Spiced Lamb Meatballs with Cooling Yogurt Sauce

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

Juicy lamb meatballs infused with aromatic tandoori spices, baked and served with a refreshing cucumber-yogurt sauce. This indian-inspired lamb ready in about 35 minutes blends ground lamb, garlic cloves, minced, ginger, grated into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 20 min Serves 4 Indian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a large bowl, combine 1 lb ground lamb, 3 minced garlic cloves, 1 tbsp grated ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1/2 tsp ground turmeric, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
  2. Step 2: Shape the mixture into 16 uniform meatballs, about 1 1/2 inches in diameter, and place them on a baking sheet lined with parchment paper. Drizzle 2 tbsp olive oil over the meatballs.
  3. Step 3: Bake the meatballs for 18-20 minutes until browned and cooked through, with an internal temperature of 160°F.
  4. Step 4: Meanwhile, prepare the yogurt sauce by mixing 1 cup plain Greek yogurt, 1/2 cup finely diced cucumber, 2 tbsp chopped fresh mint leaves, and 1 tbsp lemon juice in a small bowl. Season with a pinch of salt.
  5. Step 5: Serve the lamb meatballs hot, accompanied by the cooling yogurt sauce for dipping or drizzling.

Equipment for this recipe

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Frequently asked questions

How long does Tandoori-Spiced Lamb Meatballs with Cooling Yogurt Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tandoori-Spiced Lamb Meatballs with Cooling Yogurt Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Tandoori-Spiced Lamb Meatballs with Cooling Yogurt Sauce?

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 Tandoori-Spiced Lamb Meatballs with Cooling Yogurt Sauce 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 Tandoori-Spiced Lamb Meatballs with Cooling Yogurt Sauce?

Indian lamb 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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