I’ll be honest, I’m not very good at meal prepping. I don’t make the time to prep three or four dishes and individually package them away on a Sunday afternoon. What I am good at is making meatballs. I grab a couple of pounds of ground meat, along with a comforting flavor profile, and make a giant batch of meatballs – and that’s what I call a meal prep.
The idea for these particular meatballs was born out of my love of Indian food, and particularly the delicious, deep-fried goodness that is the samosa. You can get them with a variety of fillings, but my absolute favorite is the ground lamb and green pea combo. Sadly, these golden deep fried nuggets of deliciousness aren’t the healthiest, so eating them every day isn’t really an option for me, as much as I’d love to. Thankfully, meatballs are a delicious and nutrient dense blank canvas with which you can create any culinary dream you may have!
I came up with this particular recipe after enjoying some lamb and pea samosas at an Indian restaurant while visiting family during Christmas. They provide all of the lovely spiciness that those samosas did, with the benefit of being healthy and versatile. The creamy yogurt dipping sauce balances wonderfully with the simple spicy flavors in the meatballs. Plus I love an excuse to dip my food in any kind of condiment.
Indian Samosa Meatballs with Cucumber Yogurt Sauce
Prep time: 20 minutes Cook time: 30 minutes Total time: 40 minutes
1 lb ground beef
1 lb ground lamb
1/2 yellow onion
3 garlic cloves
1 inch fresh ginger
1 jalapeño, deseeded
2 tsp coconut oil
1 1/2 tbsp garam masala
1 tsp turmeric
1/2 tsp black pepper
1 tsp salt
juice of half a lemon
1/2 cup frozen peas, thawed
1/3 cup cucumber, diced
juice of 1/2 lemon
2 tbsp cilantro
1/2 cup yogurt (coconut yogurt for Whole 30)
dash garam masala
Preheat oven to 375 F with a rack in the center, and heat a pan on the stove on medium heat. While the oven is preheating, cut the onion, jalapeño, and ginger into small chunks and place into a food processor with garlic. Pulse until finely minced. Once the pan is heated, add coconut oil and sauté the onion garlic mixture for 7 to 8 minutes until softened. (This part is important! Cooking ground meat with raw ginger will result in crumbly meatballs – cooking it beforehand prevents this from happening) Once cooked, set aside to cool.
Mix garam masala, turmeric, salt, and pepper in a small bowl. Combined the cooled onion garlic mixture, spice blend, and thawed peas to a large bowl with the ground meat and mix thoroughly with your hands to make the meat dough. Scoop and roll 1 tablespoon sized balls onto a baking sheet, and bake for 20 minutes.
While the meatballs are baking, mix yogurt, lemon juice, cilantro, cucumber, and spices into a small bowl and refrigerate until ready.
Serve these warmly spicy meatballs on the same day, or storage them in an air tight container in the refrigerator. They can be stored in the fridge for up to 5 days.