The Best Meatballs Recipe (Make-ahead and healthy, with vegetables)

The best meatballs you can ever make. Juicy and succulent. Not a bit chewy, and very easy to make. And the best part? It has veggies in it and NO one will ever know! Sounds good?

It is also going to surprise you with a bunch of extra benefits. This totally makes this recipe for the best meatballs a keeper, so bookmark the page! You will be surprised at the ingredients… and the method.

And just trust me, you will never look back after trying this out! You will surely call it the best meatballs recipe too. And when you do, just comment below or tag me on my Instagram page. I’d love to see what you made.

What makes this the best meatballs recipe?

The best meatballs would be succulent, flavour-rich and easy to make. I’d also say it should add value by having enough dietary fibre. And give loads of meatballs for the amount of mince added.

So if you are a person who wants vegetables to be part of the meal, but have a ton of people who resist the idea, look no further! If you know your food pyramid, you know you are doing the right thing!

The meatballs come together in a food processor and are steamed and ready to go in your dish whenever you need them.

You are going to love the versatility that a bag of meatballs gives you…ready to be stir-fried or to be added in your gravy.

tasty meatballs on noodles

The several ways this recipe can be used is included in the recipe below. Shown above is the version shallow fried in orange juice and soya sauce, with a dash of chilli and oyster sauce. A sprinkle of orange zest to add the unique flavouring and finally, a topping of basil or spring onions and chilli flakes! It is absolutely delicious with noodles.

And yes, if you liked the recipe, don’t forget to share it with friends and family too!

The Best Meatballs Recipe

Recipe by Sheetal RabindranCourse: Main, Non vegetarianCuisine: WesternDifficulty: Medium


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Cooking time


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This recipe yields the best meatballs you can imagine. No one can tell that this succulent dish is loaded with vegetables as well.


  • 1/2 kg Mutton Mince

  • 400 g bottle gourd, grated

  • 2 sprigs of curry leaves

  • 5 chillies

  • 1 whole garlic, peeled

  • 1 cup channa daal, soaked for 5 hours and drained

  • 1 tsp salt

  • 1/2 tsp pepper powder

  • 1/2 cup coriander leaves

  • 1 onion, coarsely chopped


  • Fit the grater blade in your food processor. Feed large pieces of the bottle gourd through the feeder tube. Set aside the grated vegetable.
  • Fit the mincer blade of your food processor. Now add the rest of the ingredients to the jar one by one and let it just combine to a coarse paste.
  • Add the grated gourd and let it get combined. Do not over blend.
  • Use slightly oiled hands to make small lime-sized balls. Arrange on a steamer plate. See notes if you do not have one
  • Steam for 10 minutes.
  • Let it cool. Store in freezer till needed. Thaw overnight to use.
  • Shallow fry in oil and serve drizzled with honey chilli sauce, soya sauce, sesame seeds. You can also add a side of steamed vegetables. OR Lightly fry in oil and pop in a gravy for a meat ball curry. You can also use it with spaghetti


  • If you have boneless meat, you can blend it in step 2 before adding the other ingredients.
  • If you do not have a steamer, just pour water into a large pan. Place the meat balls in a plate that fits neatly around an inch from the top of the large pan. Cover the pan with a larger, upturned plate ensuring the steam doesn’t escape from the sides.
  • You can also use a small metal stand in the water in a large pan to place the plate of meat balls. Cover the pan and steam away.

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