Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Meatballs in Creamy Cashew Nut Sauce Recipe
    Lost? Site Map

    Meatballs in Creamy Cashew Nut Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    40 mins

    40 mins

    threeovens's Note:

    Okay, I admit it, the creaminess does come from heavy cream. From "indian, 100 everyday recipes" by Love Food.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a large mixing bowl, combine lamb, yogurt, egg, cardamom, nutmeg, pepper, mint, and salt; use your hands to knead until well combined and sort of velvety.
    2. 2
      Cover and place in the refrigerator for 30 to 40 minutes to rest; divide mixture into quarters, then make 5 meatballs out of each quarter.
    3. 3
      In a large saucepan, bring the water to a boil, then add the cinnamon stick, cardamom pods, cloves, bay leaves, and meatballs in a single layer; reduce heat to medium, cover, and cook 15 minutes.
    4. 4
      Remove meatballs and keep covered; strain cooking liquid, discarding solids and reserving liquid.
    5. 5
      Wipe out saucepan, heat to medium heat, add oil, onion, garlic paste, ground ginger, fennel, turmeric, and chili powder; stir-fry for 2 to 3 minutes.
    6. 6
      Stir in the reserved liquid, meatballs, bring to a boil, then reduce heat to low, cover, and cook 10 to 12 minutes.
    7. 7
      Meanwhile, process cashews to a paste in a blender or food processor; add to the meatball mixture along with the cream.
    8. 8
      Simmer 5 to 6 minutes, then remove from heat; garnish with crushed pistachios.

    Ratings & Reviews:


    Nutritional Facts for Meatballs in Creamy Cashew Nut Sauce

    Serving Size: 1 (322 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 796.2
    Calories from Fat 628
    Total Fat 69.8 g
    Saturated Fat 25.8 g
    Cholesterol 184.3 mg
    Sodium 548.9 mg
    Total Carbohydrate 17.6 g
    Dietary Fiber 2.3 g
    Sugars 3.4 g
    Protein 27.6 g

    The following items or measurements are not included:

    green cardamom pods


    Ideas from


    Over 475,000 Recipes Network of Sites