Gujarati meatballs

Written By Reena on 19 Mar 2010 | 05:00

When I was growing up my mum used to serve this dish to guests  as an appetizer with cold beer.  The smell of it cooking reminds me of being excited about the prospect of visitors and I have many memories of grown ups sitting in our living room tucking into the meatballs while catching up on news.

It is important to use lean meat with this recipe otherwise the very light onion gravy will become too greasy.  I hope you enjoy them.

Serves 2 as a main course or 4 as a starter


For the meatball mixture

  • 250 grams minced lean lamb
  • 5 grams root ginger - peeled and grated
  • 2 cloves garlic - crushed
  • 2 small green chillis - finely chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon ground black pepper
  • 1 large onion - very finely chopped
  • 5 stalks coriander - finely chopped
  • 1 teaspoon of light tasting vegetable oil
  • 1 tablespoon hot water
For the onion gravy
  • 1 small onion - finely chopped
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon garam masala
  • 1 very small handful of coriander - chopped
  1. In a large mixing bowl place all of the ingredients for the meatball mixture.  Mix well using your hands.
  2. Now roll the mixture into balls approximately 3 centimetres in diameter.
  3. Heat 1/2 tablespoon vegetable oil in a large pan.
  4. Add the small onion and let it cook until it is soft and transparent.
  5. Add the turmeric and chilli powder to the onions and stir.
  6. Now place the meatballs in the pan.  Cover the pan with a lid and let it cook on a low heat.  Stir occasionally.
  7. When nearly cooked (in the region of 20- 25 minutes) add the garam masala and coriander.  Stir again and let the meatballs finish cooking (probably a further 5 minutes). 
  8. If serving as a starter serve with a salad, coriander chutney and a cold beer.  If serving as a main course do the same but with bread on the side to mop up the juices.

About Reena


  1. Oh I do like the look of these! Wow!

  2. Thanks Luigi! Are you coming to Food Blogger Connect? Reena

  3. I love meatballs, and these look very tasty. Thanks for sharing. My mom used to always make Greek-style meatballs! I'm going to try these very soon:

  4. Hi Sophia. Greek-style meatballs sound fantastic - feel free to share the recipe!! Reena

  5. These are so delicious looking. I'd have a beer with you and enjoy these too. GREG

  6. Hi Greg. You are welcome to join us for a beer! Reena

  7. We could nom on this the whole day :) Lovely pictures!

  8. Thanks Foodista! I love the verb "nom" very onomatopoeic. Reena

  9. Loving this too..........and the thought of some delicious coriander chutney to go with it has me in LOVE!

  10. Hi KB! Glad you like it. Btw - I've been following your blog for a while and am a huge fan! Reena

  11. You have a beautiful blog and your recipes look wonderful. I will definitely try some of them, and these meatballs will be first on my list! I so much love Indian cuisine.
    Thank you for your nice comment on my blog!
    I see the logo of FBC10, are you coming? Would love to meet you there! :)

  12. Hi Sari. Thank you for the comment. I am very excited about FBC10 and can't wait to meet you! Keep blogging, cooking and eating! Reena

  13. this sounds so good. I will try them tonight. I assume that you also can eat them also cold or?

  14. Hello! Let me know whether you like them. You can eat them cold - although I tend to eat them at room temperature rather than from the fridge. This is a very subtle Indian recipe. Take care. Reena

  15. they are sooooooooooooooo good. I really love them. I ate some yesterday for dinner and took the rest with me for lunch at work.

  16. Wow! Quick work - I am so pleased that you liked them. They are very traditional (not like restaurant food) and so I was a little worried!