Spice up your dinner with these juicy, flavorful Tandoori Chicken Meatballs—made with bold Lesley Elizabeth Tandoori Seasoning and served with a creamy yogurt sauce!
Tandoori Chicken Meatballs
Serves 4 | Bake at 350°F
Featuring: Tandoori Seasoning & Extra Virgin Olive Oil
Ingredients:
For the Meatballs:
- 2 tablespoons Extra Virgin Olive Oil (EVOO)
- 1 lb ground chicken
- ¼ cup unseasoned bread crumbs
- 1 egg
- ¼ cup chopped cilantro
- Juice of ½ lemon
- 4 tablespoons Tandoori Seasoning
- Salt and pepper to taste
For the Yogurt Sauce:
- ½ cup plain yogurt
- ½ tablespoon minced garlic
- ¾ teaspoon Tandoori Seasoning
Instructions:
- Preheat oven to 350°F. Lightly grease a rimmed baking sheet and set aside.
- In a large bowl, mix together ground chicken, bread crumbs, egg, cilantro, lemon juice, and Tandoori Seasoning. Season with salt and pepper as desired.
- Using your hands or a medium cookie scoop, form mixture into 12–14 evenly sized meatballs.
- Arrange meatballs on the prepared baking sheet. Bake for 10–12 minutes, then turn each meatball and bake for an additional 10–12 minutes, or until fully cooked.
- While meatballs are baking, mix yogurt, garlic, and Tandoori Seasoning in a small bowl to make the sauce.
- Once meatballs are cooked, toss or coat them in the prepared yogurt sauce. Return to oven and bake for an additional 10 minutes to set the sauce.
These Tandoori Chicken Meatballs are a delicious fusion of Indian-inspired flavor and classic comfort food. The combination of bold Lesley Elizabeth Tandoori Seasoning, fresh herbs, and lemon creates an irresistible bite—perfect for appetizers, rice bowls, or wraps!
Looking for more creative meals with global flavor? Browse all of our Lesley Elizabeth recipes here for more inspiration!