Fenugreek-Flavored Meatballs (Methi Ke Kofte)

Fenugreek is a plant native to Asia and southern Europe. It's leaves and seeds are used in Indian cuisine. For this recipe use the dried leaves which you can buy at Indian markets or online. Enjoy meatballs with warm bread and Indian chutneys.

Serves: 4Hands-on: 25 minutesTotal: 35 minutesDifficulty: Medium

Serves: 4


  • 1⁄2 lb. ground lean lamb
  • 1 small onion, minced
  • 1 Tbsp. dried fenugreek leaves
  • 1⁄4 tsp. prepared ginger garlic paste
  • 2 tsp. garam masala
  • 2 tsp. fresh lemon juice
  • 2 tsp. salt
  • 2 Tbsp. vegetable oil


  • Preheat oven to 500°F.
  • In a mixing bowl, combine the lamb, onion, fenugreek, ginger-garlic paste, garam masala, lemon juice, and salt. Mix well, using your hands. Divide the mixture into 8 equal parts and roll into balls. Using a pastry brush, brush the meatballs with the oil. Place all the meatballs on a baking sheet in a single layer.
  • Bake for 8 to 10 minutes, turning frequently until the meatballs are well browned on all sides and the meat is completely cooked through. Serve hot.