Tandoori Meatballs with Cilantro Raita

Ingredients

• 0.1 teaspoon cayenne 
• 2 tablespoons cilantro leaves finely chopped
• 0.3 cup cucumber finely grated for garnish
• 1.5 teaspoons curry powder 
• 2 large eggs lightly beaten
• 3 cloves garlic finely chopped
• 1 cup greek yogurt 
• 1 pieces leaf lettuce green for serving
• 1 pound ground beef 
• 8 servings kosher salt 
• 1 small onion finely chopped
• 2 tablespoons panko breadcrumbs 
• 1 teaspoon paprika 
• 2 tablespoons tamarind chutney plus more for serving
• 2 tablespoons butter unsalted
• 8 servings vegetable oil for greasing baking sheet

Equipment

• bowl
• frying pan
• baking sheet
• oven
• plastic wrap

Directions

1. Cook's Note: If tamarind chutney is unavailable, you can substitute apple butter with a bit of lemon juice and cayenne stirred in.
2. Melt the butter in a small skillet over medium heat and cook the onions, stirring occasionally, until soft, about 5 minutes.
3. Add 1/4 teaspoon salt, the curry powder and two-thirds of the garlic and continue cooking, stirring, until fragrant, about 30 seconds.
4. Transfer the mixture to a large bowl and let cool.
5. Lightly oil a rimmed baking sheet.
6. Add the beef, 1/4 cup of the yogurt, the breadcrumbs, tamarind chutney, paprika, cayenne , if using, 1 1/4 teaspoons salt and the eggs to the onion mixture.
7. Combine the ingredients using your hands. Form into 1 1/4- inch balls, rolling them lightly between your hands to shape.
8. Place on the oiled baking sheet, cover loosely with plastic wrap and refrigerate at least 30 minutes or overnight.
9. Preheat the oven to 425 degrees F.
10. Bake the meatballs until browned, about 20 minutes.
11. Meanwhile, stir together the remaining 3/4 cup yogurt, remaining garlic, 1/2 teaspoon salt and cilantro in a small bowl. Arrange each meatball on top of a piece of lettuce on a platter. Top with grated cucumber and a bit of tamarind chutney and serve with the yogurt dipping sauce.