These Indian spiced ground beef meatballs, known as Dohshaiñ, are deeply savory and packed with flavor. They’re made with a fresh onion, garlic, and ginger paste, seasoned simply, and pan-fried in mustard oil until caramelized and rich. It’s a quick recipe with bold results, perfect for pairing with rice, pasta, or even stuffing into a sandwich.
Watch the Recipe Video here:
Ingredient Notes & Substitutions
- Ground beef: Use beef with a fat content between 10% to 20% for the best texture and flavor. This range gives you meatballs that are moist, tender, and rich. Leaner beef, such as 5%, can be used if needed, but the result will be noticeably drier and less flavorful.
- Red onion: You can also use shallot or yellow onion if red isn’t available. Avoid white onions, which can be too sharp.
- Fresh ginger: Fresh is best for its bright flavor. Pre-minced ginger doesn’t deliver the same freshness.
- Garlic cloves: Fresh garlic gives the best depth and aroma. Pre-minced garlic can be used in a pinch, but it lacks the same intensity and clean flavor.
- Turmeric: Adds color, earthiness, and subtle warmth to the meatballs.
- Mustard oil: Adds a distinct nutty, slightly sharp flavor and is traditional in many Indian meat dishes. Look for mustard oil in Indian or international grocery stores or online.
- Salt and black pepper: Essential for seasoning, depth and balance.
Expert Tips
- Massage the mixture thoroughly: Mix the meat and spice paste by hand for at least 2 minutes. This helps the beef absorb the aromatics and improves the texture, making the meatballs hold their shape during cooking.
- Flip only when browned: Let one side caramelize before turning. Flipping too soon or too often prevents proper browning and can make the meatballs fall apart.
Storage and Leftovers
Refrigerator: Once cooled, store the meatballs in an airtight container in the fridge for up to 3 days. For the best texture, reheat gently and avoid using high heat.
Freezer: These Indian meatballs freeze well. Spread them out on a tray to freeze individually, then transfer to a freezer-safe bag or container. Store for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating:
- Stovetop: Reheat in a covered pan over low to medium heat with a small splash of water.
- Microwave: Heat on medium power in short bursts to avoid drying out. Cover with a lid to help retain moisture.
Frequently Asked Questions
A blender or mini food processor makes the job quicker, but it’s not the only option. You can also use a mortar and pestle, a micrograter, or mince everything finely with a knife. The goal is a smooth, cohesive paste.
Yes. While they’re traditionally pan-fried for maximum flavor and caramelization, you can bake them at 355°F (180°C) until cooked through and browned, about 15-20 minutes. Brush lightly with mustard oil before baking for a better aroma.
These meatballs are versatile and work with a range of dishes. Serve them with dal chawal (lentils and rice), plain steamed rice, or toss them with pasta for a spiced twist on meatball pasta. They also make a great filling for a meatball sandwich.
More Recipes You May Like:
Indian Spiced Ground Beef Meatballs (Dohshaiñ)
These richly spiced Indian beef meatballs (Dohshaiñ) use a paste of red onion, ginger, and garlic, and are cooked until deeply caramelized in mustard oil.
- 2 ½ oz red onion about ½ of a large onion used in paste
- ½ oz fresh ginger about 1 tablespoon grated or a piece about the size of your thumb
- ¼ oz garlic cloves about 3 medium cloves
- 1.1 pounds ground beef
- ½ teaspoon salt
- ½ teaspoon turmeric
- ½ teaspoon ground black pepper
- 1 tablespoon mustard oil plus more for cooking
Prepare the aromatic paste:
-
In a small blender, food chopper, or using a mortar and pestle, blend the red onion, ginger, and garlic into a smooth paste.
-
Scrape down the sides as needed and add a splash of water to help form a smooth consistency.
Season the beef:
-
In a large mixing bowl, combine the ground beef with the onion-ginger-garlic paste.
-
Add the salt, turmeric, and black pepper.
-
Pour in 1 tablespoon of mustard oil and mix everything together thoroughly. Use your hands (wear gloves if preferred) to massage the mixture for about 2 minutes, until evenly combined.
Method 1: Fry with mustard oil
-
Add mustard oil to a cold non-stick karahi or deep skillet.
-
Place the meatballs in the pan, then turn the heat to medium.
-
Once the meatballs begin to sizzle, cover and cook for 5 minutes.
-
Uncover, add a splash of water, and bring to a boil. Continue cooking uncovered until all the water evaporates.
-
Flip the meatballs occasionally. Fry until the outsides are deeply browned and caramelized.
-
Remove the meatballs from the pan and spoon the flavorful oil over the finished dish.
Method 2: Cook in water, then finish with oil
-
Place the meatballs in a cold karahi or skillet and add enough water to partially submerge them.
-
Cover and cook over medium heat for 5 minutes.
-
Uncover and continue cooking until the water evaporates and the meatballs begin to fry in their own fat and juices.
-
Add a drizzle of mustard oil and fry for another minute, or until the meatballs are dark and caramelized.
Calories: 98kcalCarbohydrates: 1gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 24mgSodium: 23mgPotassium: 105mgFiber: 0.1gSugar: 0.2gVitamin A: 1IUVitamin C: 1mgCalcium: 8mgIron: 1mg