This Best Meatball Recipe delivers soft, juicy, and flavorful meatballs with a perfectly balanced spice mix and herbs. Inspired by traditional meatball methods, this version stays tender and intact while offering a rich taste that pairs beautifully with rice, bread, or a simple tomato sauce.
Best Meatball Recipe
Ingredients
- 1 kg beef mincemeat
- 250 grams onion (minced)
- 2 fresh green chilies (deseeded & chopped)
- 2 fresh red chilies (deseeded & chopped)
- 1 tbsp ginger-garlic paste
- 4-5 tbsp fresh coriander leaves chopped
- 8-10 leaves fresh mint leaves chopped
- 2 tsp black cumin seeds
- 1½ tsp hot spices powder (garam masala powder)
- 2 tsp salt or to taste
- 1 tsp red chili flakes
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1½ tbsp white poppy seeds (whole or paste)
- 2 tbsp gram flour or basen
- 1 tsp vinegar
- few pieces of Mace (jivatri) & a half of Star Anise (badiyan flower)
Instructions
Preparing the Meatball Masala
- Take beef meat. Use 80% lean beef meat containing almost 20% fat in it. Wash it with fresh water.
- Mince it well. I recommend preparing the mince at home. You can prepare the mince easily at home.
- Combine all the ingredients in a large enough mixing bowl. Take beef mince. Add minced onions, chopped coriander leaves, ginger-garlic paste, chopped mint leaves, and chopped red and green chilies.
- Add seasonings like salt, red chili flakes and powder, cumin powder, coriander powder, hot spices powder, poppy seeds, and gram flour.
- Mix all the ingredients well for 4-5 minutes. This mixture should be neither too hard nor too soft. You can adjust the quantity of gram flour in the mixture to maintain the moisture level to hold well all the ingredients.To enhance the flavor further we’ll add vinegar to it and mix it.
Preparing the Meatballs
- Grease the hands with cooking oil so that the mixture does not stick to the hands. Take a portion from the mixture to shape it into a meatball. First, press the masala inside the palm and then shape it into a ball.Prepare all the meatballs in the same pattern and ensure to form evenly sized meatballs by using a kitchen scale. You can prepare 31 meatballs weighing 35 grams each with this meatball masala.
Steaming the Meatballs
- Now we’ll steam these meatballs in the pressure cooker. Pour one cup of water into the pressure cooker and keep the water level below the seating of the strainer.To enhance the flavor, we’ll add badiyan flower and some pieces of jalwatri (javitri) to the water. Upon steaming, the fragrance of these spices will infuse into the meatballs adding a nice aroma to them.
- Now place the strainer inside the cooker and arrange the meatballs on it. Close the pressure cooker. Do not place the weight on the lid. Keep the flame medium and steam the meatballs for 12 to 15 minutes.
- After 15 minutes remove the cover of the pressure cooker. Your meatballs are ready now. You can eat these steamed meatballs.
Browning the Meatballs
- To give the exterior a cooked feel and nice color, pan-fry these meatballs. Pour 3 to 4 tbsp of cooking oil into the pan. You can use desi ghee or butter as a substitute. Heat the oil slightly. Place the meatballs inside the frying pan. Ensure to keep the flame low.
- Fry the meatballs till they get a light golden color. Fry all the meatballs. Flip frequently to prevent over-frying. You may fry them in batches. Flavorful, soft, and juicy meatballs are ready to eat.
How to Store these Meatballs?
- Rest the meatballs after frying and let them cool. Pack them inside the Ziploc bag and place them in the freezer. Store them for 2 to 3 months or you may store them longer.You can also prep and freeze the meatballs (koftas) in a larger quantity and when required just make the curry base, take out the meatballs and drop them in your steaming hot curry. Follow my recipe to make meatball curry from frozen meatballs.
Video
Serving Suggestions
These meatballs are delicious served hot with steamed rice, warm flatbread, or alongside a simple tomato sauce. You can also pair them with pasta or a fresh green salad for a complete meal.
We can make a curry base and drop them into it to make meatball curry (kofta curry or kofte ka salan). Or you can stuff them into pita bread pockets with hummus, tomatoes, and lettuce.
Storage & Shelf Life
Rest the meatballs after frying and let them cool. Pack them inside the Ziploc bag and place them in the freezer. Store them for 2 to 3 months, or you may store them longer.
You can also prep and freeze the meatballs in a larger quantity, and when required, just make the curry base, take out the meatballs, and drop them in your steaming hot curry. Let the meatballs cook for a couple of minutes until they are soft. Follow my recipe to make meatball curry from frozen meatballs.
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven to keep them juicy.
Best Tips for the Best Meatball Recipe
- Use 80% lean mincemeat. Almost 20% fat in the meat is necessary to make the meatballs moist, juicy, and tasty.
- Use as many fresh ingredients as possible. Fresh meats (not previously frozen), fresh herbs, freshly ground spices, and fresh aromatics. Everything fresh is a key to a wonderful meatball dish.
- Poppy seed paste is available commercially. Commercial pastes normally contain sugar and water, and also contain food preservatives to keep them from becoming rancid. So freshly ground seeds are the best option for foods.
- Adjust the quantity of gram flour or besan to control the moisture in the mixture. This mixture should be neither too hard nor too soft. If you add an excessive quantity of gram flour, then the meatballs will become hard.
- If you are using besan, roast it before adding it to the meatball masala.
- Some like to deep fry these meatballs, which, in my opinion, gives a harder exterior to them.
- This recipe delivers tender and moist meatballs. However, over-frying can result in hard meatballs.
Frequently Asked Questions
What makes meatballs soft and juicy?
Soft and juicy meatballs are achieved by using ground meat with some fat, mixing gently, and adding a binder like breadcrumbs soaked in milk. Avoid overmixing the meat, as this can make the meatballs dense and tough.
Which meat is best for homemade meatballs?
Ground beef with about 15–20% fat works best for homemade meatballs. This fat content keeps the meatballs moist and flavorful while helping them hold their shape during cooking.
Why do my meatballs turn hard or dry?
Meatballs usually become hard when they are overmixed or overcooked. Cooking them on medium heat and removing them as soon as they are done helps maintain a tender texture.
Do meatballs need breadcrumbs or flour?
Breadcrumbs are commonly used because they absorb moisture and help keep meatballs soft. Flour can be used, but breadcrumbs or soaked bread generally give a lighter and more tender result.
Can meatballs be baked instead of fried?
Yes, meatballs can be baked in the oven at around 200°C (400°F) until cooked through. Baking is a lighter option and still produces meatballs that are tender and evenly cooked.
How do you keep meatballs from falling apart?
To prevent meatballs from falling apart, use a proper binder, avoid overhandling the mixture, and let the shaped meatballs rest for a few minutes before cooking. Gentle cooking also helps them stay intact.
Related Recipes & Helpful Links
If you enjoy homemade meatball recipes, you may also like:
- Classic Kofta Curry – Tender meatballs in rich gravy
- Beef Shinwari Karahi – Traditional Pashtun dish with bold flavors
Wow
Hi Arun, Thank you so much for your great admiration. Definitely, it is a big applause for me.
Ohh! This is one dish I can have every day.
Very good recipe
AoA Shakoor Ahmed, Thank you so much for your great liking. Surely, you’ll enjoy this dish with your family.