Indian Spiced Ground Beef Meatballs (Dohshaiñ)
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:
- Easy Spaghetti & Meatballs
- Keto Spaghetti and Meatballs
- Indian Ground Beef Recipe (Kheema Pav)
- Indian Rice Recipe
- Beef Chole Bhature
Indian Spiced Ground Beef Meatballs (Dohshaiñ)
Ingredients
- 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
Instructions
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.
Form the meatballs:
- Use a small bowl or tablespoon measure to portion the beef mixture. Roll into evenly sized meatballs for consistent cooking.
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.
Love the twist of Indian spices in these meatballs—garam masala and cilantro sound like a winning combo!
Thank you! This is actually a dish that even most Indians don’t know about.