Crockpot Tandoori Meatballs

Sue L


Appetizer meatballs with the flavor of tandoori masala and a bit of umami from vegemite. If you can't get vegemite you might try using a tsp of white miso plus a tsp of soy sauce or Maggi seasoning as a sub.


☆☆☆☆☆ 0 votes

20 Min
2 Hr
Slow Cooker Crock Pot


  • 1 lb
    ground beef mince
  • 2 tsp
    minced garlic, divided
  • 2 tsp
    grated ginger root, divided
  • 2 Tbsp
    tandoori masala spice/seasoning (i use rajah brand)
  • 1 Tbsp
    beaten egg white
  • 2 Tbsp
    plain yoghurt
  • ·
    salt and black pepper
  • 1 Tbsp
    olive oil
  • 16 oz
    tomato passata or tomato sauce
  • 1 tsp
    vegemite yeast extract
  • 1 Tbsp
    chopped fresh coriander leaves
  • ·
    extra plain yogurt (optional)

How to Make Crockpot Tandoori Meatballs


  1. Mix the beef up with half the ginger and garlic, the tandoori masala spice, the egg white, the yogurt and salt and pepper.
  2. Press and shape the meat into 30-32 small meatballs and brown in the oil in a nonstick skillet, then drain.
  3. Mix the tomato passata/sauce, the rest of the ginger and garlic, salt, pepper and vegemite (or sub) in the bottom of a small crockpot.
  4. Cover and cook on high for 1-2 hours.
  5. Garnish with chopped coriander (cilantro). Serve drizzled with extra plain yogurt if you like.

Printable Recipe Card

About Crockpot Tandoori Meatballs

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Australian

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