Easy Tandoori Meatballs with Authentic Pakistani-Inspired Spices
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
These White Jasmine Tandoori Meatballs are tender, juicy, and packed with the bold flavors of authentic Pakistani-inspired spices. Made with White Jasmine Tandoori Masala, fresh herbs, and simple pantry ingredients, they’re perfect for weeknight dinners, meal prep, appetizers, or entertaining.
Serve them over fragrant basmati rice, with lentil rice, inside pita bread, or alongside a crisp salad for a delicious meal that’s both comforting and full of flavor.
In a large bowl, combine the ground beef, White Jasmine Tandoori Masala, cilantro, salt
Mix gently until just combined. Avoid over mixing to keep the meatballs tender.
Roll the mixture into approximately 18–20 meatballs, about 1½ inches in diameter.
Arrange them on a parchment-lined baking sheet, leaving space between each meatball.
In a saucepan, heat up the olive oil. Add whole spices and let them sizzle for a minute or so. Add yellow onions. Saute the onions until the edges are golden brown. Add garlic. Add tomatoes. Add salt and White Jasmine Tandoori Masala. Let the mixture cook for 7-10 minutes. Drop the meatballs into the sauce. Add cilantro and leave everything to cook for 10-15 minutes on low-medium heat.
Serve hot with:
Garnish with chopped cilantro and a squeeze of fresh lemon juice.
Pair these Tandoori Meatballs with:
White Jasmine Tandoori Masala is handcrafted with authentic Pakistani-inspired spices that deliver rich, aromatic flavor without overwhelming the dish. Its balanced blend of warm spices makes it perfect for meatballs, burgers, grilled chicken, seafood, vegetables, and rice dishes.
Yes. Prepare and shape the meatballs up to one day in advance and refrigerate until ready to be cooked.
Absolutely. Freeze cooked or uncooked meatballs in an airtight container for up to three months.
Yes. Ground chicken or turkey are excellent lean alternatives. Add a tablespoon of olive oil if needed to keep the meatballs moist.
They’re delicious with basmati rice, lentil rice, Mediterranean couscous, naan, roasted vegetables, or a crisp salad.
