Indian Lamb Seekh Meatballs with Mint Chutney

Name: Indian Lamb Seekh Meatballs with Mint Chutney
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb (450 g) ground lamb (20% fat), cold; ¼ cup (25 g) panko breadcrumbs; ¼ cup (60 ml) plain full-fat yogurt, at room temperature; 1½ tbsp (15 g) fresh ginger, finely minced or grated; 3 cloves (15 g) garlic cloves, minced; 1 medium (20 g) green chili peppers (jalapeño or serrano), seeded and finely minced; ¼ cup (15 g) fresh mint leaves, finely chopped; ¼ cup (15 g) fresh cilantro, finely chopped; 1 whole (50 g) large egg, lightly beaten; ½ tsp (2½ g) ground cumin; ½ tsp (2 g) ground coriander; ½ tsp (2 g) garam masala; ¾ tsp (4½ g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1 tbsp (15 ml) neutral oil (vegetable or canola); 1 cup (60 g) fresh mint leaves, loosely packed; ½ cup (30 g) fresh cilantro, loosely packed; 1 medium (20 g) green chili peppers (jalapeño or serrano), roughly chopped; ¼ cup (20 g) unsweetened shredded coconut; 2 tbsp (30 ml) fresh lime juice; ¼ cup (60 ml) plain full-fat yogurt; ¼ tsp (1½ g) kosher salt; ¼ tsp (1¼ g) ground cumin

From the MyKitchenBank Kitchen

Fragrant baked lamb meatballs infused with ginger, green chili, and fresh herbs, served with a bright, cooling mint-cilantro chutney. These seekh-style meatballs are tender inside and slightly crisp outside, perfect as an appetizer or main course with rice or bread.

Prep: 20 min
Cook: 18 min
Wait: 15 min
Total: 53 min
Makes: 12 meatballs (serves 4 as an appetizer or 2–3 as a main course)

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Ingredients

4 servings

For the meatballs
1 lb (450 g) ground lamb (20% fat), cold
¼ cup (25 g) panko breadcrumbs
¼ cup (60 ml) plain full-fat yogurt, at room temperature
1½ tbsp (15 g) fresh ginger, finely minced or grated
3 cloves (15 g) garlic cloves, minced
1 medium (20 g) green chili peppers (jalapeño or serrano), seeded and finely minced
¼ cup (15 g) fresh mint leaves, finely chopped
¼ cup (15 g) fresh cilantro, finely chopped
1 whole (50 g) large egg, lightly beaten
½ tsp (2.5 g) ground cumin
½ tsp (2 g) ground coriander
½ tsp (2 g) garam masala
¾ tsp (4.5 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
1 tbsp (15 ml) neutral oil (vegetable or canola)
For the mint chutney
1 cup (60 g) fresh mint leaves, loosely packed
½ cup (30 g) fresh cilantro, loosely packed
1 medium (20 g) green chili peppers (jalapeño or serrano), roughly chopped
¼ cup (20 g) unsweetened shredded coconut
2 tbsp (30 ml) fresh lime juice
¼ cup (60 ml) plain full-fat yogurt
¼ tsp (1.5 g) kosher salt
¼ tsp (1.3 g) ground cumin

Equipment (5)

2 medium bowls
9×13-inch (23×33 cm) baking sheet
Parchment paper
Measuring spoons and cups
Microplane grater or food processor (for ginger and garlic)

Steps

Before you start

Remove lamb from the fridge 15 minutes before mixing so it's cold but not rock-hard (easier to bind)
Preheat oven to 400°F (200°C)
Mince or grate all aromatics (ginger, garlic, green chili) finely—they bind the meat and distribute flavor evenly

1
Prepare the meatball mixture
- In a medium bowl, combine the cold ground lamb, panko breadcrumbs, yogurt, ginger, garlic, green chili, mint, and cilantro.
- Add cumin, coriander, garam masala, salt, and pepper.
- Crack the egg into the bowl and gently fold everything together with your fingertips until just combined—do not overmix, as this makes meatballs dense and tough.
- The mixture should hold together when pressed but still feel slightly loose.
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Ready when: Mixture is evenly combined and holds together gently
Tip: Cold lamb binds better; warm meat releases moisture and creates dense, rubbery meatballs.
2
Shape and oil the meatballs
- Line a 9×13-inch (23×33 cm) baking sheet with parchment paper.
- Divide the mixture into 12 equal portions.
- Roll each between your palms into a ball about 1.5 inches (4 cm) in diameter.
- Place on the prepared baking sheet, spacing them 1 inch (2.5 cm) apart.
- Lightly brush or rub the tops with the neutral oil so they brown evenly in the oven.
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Ready when: All meatballs are evenly shaped and lightly oiled
Tip: Keep your hands damp with cold water to prevent the mixture from sticking while rolling.
3
Bake the meatballsOven 400°F / 205°C
- Place the baking sheet in a preheated 400°F (200°C) oven.
- Bake for 18 minutes, shaking the pan gently halfway through (at 9 minutes) to rotate the meatballs for even browning.
- They are done when the internal temperature reaches 160°F (71°C) on an instant-read thermometer inserted into the center of the largest meatball, and the outside is lightly browned and slightly crispy.
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Ready when: Internal temperature of 160°F (71°C); exterior is light golden brown
Tip: Use a meat thermometer for accuracy; overcooked lamb becomes dry and crumbly.
4
Make the mint chutney
- While the meatballs bake, add the mint leaves, cilantro, green chili, and shredded coconut to a blender or food processor.
- Pour in the lime juice and yogurt.
- Add salt and ground cumin.
- Blend until smooth, stopping to scrape down the sides as needed.
- If the chutney is too thick, add 1–2 tablespoons (15–30 ml) of water to reach a pourable consistency.
- Taste and adjust salt or lime juice as needed.
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Ready when: Chutney is smooth, bright green, and pourable
Tip: Fresh green chilis add heat; remove seeds for a milder chutney, or leave them in for extra spice.
5
Rest and serve
- Remove the meatballs from the oven and let them rest on the baking sheet for 5 minutes—this allows the interior to set slightly and prevents them from falling apart when transferred.
- Arrange the meatballs on a serving plate and drizzle with the mint chutney or serve it on the side for dipping.
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Ready when: Meatballs are set and firm enough to handle
Tip: Resting prevents the meatballs from crumbling; they will firm up as they cool slightly.

Good to know

Tips

For extra crispy exteriors, brush the baked meatballs with a little oil under a hot broiler for 2 minutes just before serving.
Seekh traditionally refers to meat molded onto a skewer, but these baked balls capture the same spiced, herbaceous flavor without frying.
Serve with warm naan or steamed basmati rice, or on toothpicks as passed appetizers.
The chutney tastes best at room temperature or slightly chilled; it becomes more flavorful as the herbs infuse with the yogurt base over a few hours.

Make ahead

Meatballs can be shaped and refrigerated on the baking sheet for up to 24 hours before baking. The mint chutney can be made up to 2 days ahead and stored in an airtight container in the refrigerator.

Storage & reheating

Cooked meatballs: refrigerate in an airtight container for up to 3 days. Reheat gently in a 300°F (150°C) oven for 5–8 minutes to warm through without drying out. Mint chutney: refrigerate in an airtight container for up to 2 days. Do not freeze cooked meatballs, as they become dry and crumbly.

Substitutions

ground lamb (20% fat) → Ground beef or ground chicken (85/15 lean-to-fat ratio). Beef will have a less gamey flavor; chicken requires adding 1 extra tablespoon of yogurt to keep it moist. Chicken meatballs should reach 165°F (74°C) internal temperature.
green chili peppers (jalapeño or serrano) → Jalapeño peppers or 0.5 tsp red chili flakes. Fresh chilis are preferable, but dried chili flakes work in a pinch—use half the amount and add more to taste.
unsweetened shredded coconut → 2 tablespoons (30 g) fresh ginger paste. Coconut adds subtle sweetness and body to the chutney; ginger paste will make it spicier and less rich.
fresh mint leaves → Additional cilantro or 1 tablespoon chopped parsley. Mint is integral to the seekh flavor profile; if unavailable, use more cilantro, but the chutney will lose its signature cooling effect.