Tandoori Meatballs

Tandoori Meatballs

Meatball seasoning

1.5 lb ground beef
2.5 tbsp Serangoon Market Tandoori Dry Rub
4 tbsp Olive Oil
1 small Onion (minced)
2 tsp Minced Garlic
1 tsp dried chili flakes (optional)
2 tbsp breadcrumbs
1/2 cup Skyr Icelandic Yogurt (can sub in Greek or Whole Milk Yogurt)


1 cup Rao's marinara sauce
2-3 tbsp Heavy Whipping Cream
1 tsp Olive Oil


1. Mix Serangoon Market Tandoori Dry Rub into the meat (mix well)

2. Add in breadcrumbs and remaining ingredients (garlic, onion, chili flakes, yogurt, olive oil) to the meat mixture and mix well.

3. Form into medium sized meatballs (helps to have some OO on hand as it can get sticky!) 

Cooking options for the meatball:

- Bake on a foil lined (greased) tray for 20 mins on 350F (Broil on High for last 2 mins to get charred look)

- Air fry for 15 -18 mins on 350F (spray oil basket and meatballs first!!)

Sauce Prep:

In a pot, heat 1-2 tsp of olive oil, add in the marinara sauce and let it slowly simmer for 2-3 mins. Turn off the heat and add in whipping cream (add more if you want a less tangy flavor)

Serving suggestions:

- Serve with traditional pasta noodles (spaghetti)

- On a slider or hoagie bun

- As an Indian appetizer, served with paneer cheese cubes

Note: leave out the chili flakes for a very kid-friendly recipe!

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