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.

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.

Use a small bowl or tablespoon measure to portion the beef mixture. Roll into evenly sized meatballs for consistent cooking.

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.

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.