Recipe By SRECIPE
Rating
Published Apr 4th
Prep 20m Cook 40m Additional - Ready In 1h
Servings 6 meatballs Calories 606.5

This is Pakistani meatballs recipe. Serve this classic dish hot with pita bread or naan.

Recipe Ingredients

  • 1 ¼ pounds lean ground beef
  • 2 onions, thinly sliced, divided
  • 1 teaspoon chili powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cardamom
  • 1 tablespoon vegetable oil
  • 1 cup yogurt
  • ½ cup dry lentils
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon crushed coriander seed
  • 2 ½ cups water
  • crushed red pepper to taste
  • salt to taste

Cooking Directions

  1. 1 In a medium bowl, mix lean ground beef, half of the onions, chili powder, black pepper, cloves, cumin and cardamom. Shape the mixture into approximately six 2 inch meatballs.
  2. 2 In a large, heavy saucepan over medium heat, cook and stir the remaining onion in the vegetable oil until tender. Mix in the yogurt, lentils, ginger paste, garlic paste, coriander seed, water, red pepper and salt. Place the meatballs into the mixture. Reduce heat to low and cook 30 minutes, until meatballs are evenly browned and lentils are tender.

Nutrition Facts

  • Calories 606.5
  • Carbohydrate 31.6 g
  • Cholesterol 119.1 mg
  • Fat 32.6 g
  • Fiber 8.7 g
  • Protein 45.8 g
  • Saturated Fat 11.9 g
  • Sodium 234.6 mg
  • Sugar 10.4 g

Reviews

  1. A very strange cross between koftay & dahl that doesn't seem to hit the mark on either. My Pakistani family members called it "completely untraditional" and said it was something they'd never come across. Although the dish was edible we didn't enjoy it because it simply didn't taste like traditional Pakistani food. Aside from this - Read more ...
  2. The onions for the meatballs need to be finely diced not sliced. So I then followed the recipe but found it needed a lot of liquid to soften the lentils; I used a ton of plain yogurt plus about a cup of chicken broth. After 45 minutes the lentils were still FAR from being cooked - Read more ...
  3. This is pretty close to what I make at home for myself and my hubby though the method is different. What I do is I grind the onion till it is pureed. I then add half the onion (squeeze out all the water) to the ground beef with about 2 tsp chopped cilantro and 1 - Read more ...
  4. These were delicious but you have to change the preparation method. Meatballs will never get nice and brown cooking in a liquid; they'll just turn gray. You need to brown them separately. I cut about half an onion in a fine dice for the meatballs the rest in thin slices. Use cayenne pepper not what - Read more ...
  5. I wont be trying this one again.
  6. Not great. The sauce took forever to thicken and I actually added lots more yougurt to try to get it to thicken up. I don't think we will make this again.
  7. This recipe didn't come out especially well for me. After 30 minutes of cooking on low the meatballs were still raw the gravy was still very watery and the lentils were still hard as rocks. I had to turn the heat up to medium and boil for an additional 30 minutes. The lentils were still - Read more ...
  8. Wonderful Pakistani cuisine! Thank you!
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