Meatballs Recipe

INGREDIENTS 750 gms boneless mutton pieces 2 tbsp oil Catch table salt, to taste 1 tsp Catch red chili powder ½ tsp Catch turmeric powder 1 tbsp ginger garlic paste 1 cinnamon stick 2-3 cardamoms 1-2 cloves 1 tsp Catch black pepper powder 2 tbsp mint leaves 2 tbsp coriander leaves 2-3 slit green chilies 1 cup water ½ tsp Catch garam masala powder Oil, for deep frying Accompaniments with Meatballs:

  • Chutney
  • Onions and lemon


  1. Wash the mutton pieces very well.
  1. Take a pressure cooker, add the mutton pieces into it (put aside 3-4 pieces for later use).
  2. Add salt, Catch red chili powder, Catch turmeric powder, ginger garlic paste, oil and mix well.
  1. Cook the mixture for about 5 minutes or until roasted well.
  1. Add cinnamon stick, cardamoms, cloves, mint leaves, coriander leaves, green chilies and mix well.
  1. Add Catch black pepper powder, Catch Garam Masala powder and mix well.
  1. Add little water and pressure cook until the mutton gets tender.
  1. If there is any water remaining, cook the mixture until water gets absorbed with the lid uncovered.
  1. Allow the mixture to cool down completely.
  1. In a blender, add the cooked mutton mixture, also add raw mutton pieces which were kept aside and blend it all.
  1. Take small portions of the mutton paste, apply oil to your hands and make round balls of it.
  1. Make the balls very smooth by rotating them well with both palms.
  1. In a wok, add oil for deep frying and heat it.
  1. Drop the mutton balls very carefully into the oil, one after the other.
  1. Fry the meatballs until they turn reddish to golden brown colour on all sides.
  1. Serve hot.
Recipe Notes/Suggestions:
  • Try and eat the meatballs when they are hot for the crispness.
  • Adding 1-2 raw mutton pieces gives the soft texture to the meatballs.
  • There shouldn’t be any water when you are blending the mixture as the balls won’t be formed otherwise.
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