Lamb Vindaloo Meatballs
This fragrant lamb meatball recipe is an easy way to may a rich, creamy, and delicious Indian meal.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Indian
- 2 lbs ground lamb
- 2 eggs
- ¾ cup panko bread crumbs
- 1 sweet onion finely chopped
- 4 cloves garlic
- 1 tsp ginger
- 1 tsp cumin
- 2 tsp curry powder
- 1 bunch cilantro diced
- ½ tsp salt
- 1 tsp pepper
- ½ tsp turmeric
- ½ tsp cayenne pepper
- 1 container Maya Kaimal Vindaloo Simmer Sauce
- 1 lime
- 2 bell peppers thinly sliced
- 1 onion sliced
- 1 zucchini chopped
Preheat oven to 375 degrees.
In a large bowl, combine lamb with panko, eggs, garlic, panko, half of the cilantro, and all the spices. Mix thoroughly until combined.
Use an ice cream scoop to scoop out equally sized meatballs, shaping with your hands into the proper shape. Place them on a parchment paper-lined baking sheet.
Cook in oven for about 15-17 minutes. Meanwhile, saute the onions, zucchini, and bell peppers with some olive oil in a large pot. When starting to turn golden, pour in the vindaloo simmer sauce, and reduce to low heat.
When the meatballs are done cooking in the oven, place them in the vindaloo sauce and simmer on low for another 15-20 minutes.
Serve with a side of rice and topped with lime and cilantro.
Keyword Curry, Lamb, Meatball, Vindaloo