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Indian Lamb Meatballs In Creamy Makhani Sauce

These Indian lamb meatballs are coated in a mild, creamy makhani sauce that stays smooth, cozy, and kid-friendly. The baked meatballs turn tender with hidden vegetables mixed in for moisture and balance. It’s an easy, comforting dinner that pairs well with rice or naan and works for both weeknights and make-ahead meals.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Indian
Servings: 5
Author: Shilpa

Equipment

Ingredients

For the Meatballs

  • 1 pound ground lamb
  • 1 cup carrot grated
  • 1 cup zucchini grated and squeezed to remove excess moisture
  • 1 small onion finely chopped
  • 1 egg
  • 1 cup breadcrumbs
  • 2 tablespoons cilantro chopped
  • 1 teaspoon mild curry powder
  • 1 teaspoon salt

For the Makhani Sauce

Instructions

Bake the Meatballs

  • Preheat the oven to 400℉ and line a sheet pan with parchment paper.
  • Combine the ground lamb, grated carrot, grated zucchini, chopped onion, egg, breadcrumbs, cilantro, curry powder, and salt in a large mixing bowl and mix until evenly combined.
  • Shape the mixture into round meatballs and arrange them on the prepared sheet pan.
  • Bake for 20 to 22 minutes until the meatballs are cooked through and lightly browned.

Make the Makhani Sauce While They Bake

  • Melt the butter in a saucepan over medium heat. Add the chopped onion and cook 5 minutes, until soft. Add the garlic and ginger. Cook for another 1-2 minutes.
  • Add the crushed tomato, garam masala, sweet paprika, turmeric, salt, and sugar. Cook until the tomatoes and spices are cooked, and the mixture thickens.
  • Let the mixture cool slightly. Transfer the mixture to a blender and blend until completely smooth.
  • Return the sauce to the saucepan, add the water, and simmer for 5 minutes. Add the cream and adjust the salt.

Combine and serve

  • Turn off the heat. Add the baked meatballs to the sauce, and let it sit for 5 minutes. Garnish with cilantro and serve warm with rice or naan.

Notes

  • Squeezing the zucchini helps keep the mixture from turning too wet.
  • You can shape the meatballs ahead of time and refrigerate them for up to one day before baking.
  • Blender should make it smooth enough; straining is optional for an ultra-silky finish.
  • The curry stays mild, but you can add chili powder if you want more heat.

Storage:

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat gently on the stovetop with a splash of water or broth.
  • Freeze the baked meatballs and sauce separately for the best texture.

Nutrition

Calories: 560kcal | Carbohydrates: 30g | Protein: 22g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 773mg | Potassium: 734mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5460IU | Vitamin C: 14mg | Calcium: 117mg | Iron: 4mg
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