Spicy Meatball Burger Recipe – Indian-Style Coleslaw & Onion Rings

Last Updated on 2 months by Neha Deshmukh

Spicy Meatball Burger Recipe – Indian-Style Coleslaw & Onion Rings

Hey everyone! I’m so excited to share this recipe with you. It’s a fun little fusion creation that came about when I was trying to use up some leftover meatballs. Honestly, it’s become a bit of a family favorite – especially with the Indian-inspired coleslaw! It’s quick, easy, and seriously satisfying. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average burger. We’re taking juicy meatballs, smothering them in a flavorful sauce, and piling them high on a toasted bun with a vibrant, spicy coleslaw. The coleslaw is where the magic really happens, bringing in those familiar Indian flavors that just elevate the whole experience. It’s a perfect weeknight meal when you’re craving something a little different, or a fun snack for game day!

Ingredients

Here’s what you’ll need to make these amazing Spicy Meatball Burgers:

• Leftover meatballs (about 8-10, depending on size)
• Leftover tomato-based sauce (enough to coat the meatballs)
• 1/4 cup finely chopped cabbage
• 1/8 cup mayonnaise
• 1/8 cup milk
• 1/2 tsp red chili powder
• 1 tsp mustard powder
• 2 green chilies, finely chopped (adjust to your spice preference!)
• Salt to taste
• Black pepper to taste
• 1 small onion, sliced into rings
• 1 packet burger buns (2 buns)
• 4 cheese slices

Ingredient Notes

A few little tips to make sure everything turns out perfectly!

• Meatballs: Seriously, any leftover meatballs will work! Homemade, store-bought, chicken, beef, lamb – they’re all good.
• Sauce: I usually use a simple tomato-based pasta sauce, but anything with a bit of zing works well.
• Coleslaw Spice: Now, this is where we get interesting. The red chili powder, mustard powder, and green chilies are what give this coleslaw its unique Indian twist. Don’t be shy with the chili powder if you like a good kick! I find Kashmiri chili powder gives a lovely color and mild heat.
• Green Chilies: Adjust the number of green chilies based on how spicy you like things. Removing the seeds will reduce the heat.
• Cabbage: White cabbage is traditional, but you can experiment with red cabbage for a bit of color.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s get those meatballs ready. Combine the leftover meatballs with the tomato-based sauce. Pop them into a lidded dish and microwave on high for about 2 minutes. This heats them through and lets the flavors meld.
2. While the meatballs are warming up, let’s make the star of the show – the coleslaw! Finely chop about ¼ cup of cabbage. In a bowl, mix together the mayonnaise, milk, ½ tsp red chili powder, 1 tsp mustard powder, chopped green chilies, salt, and pepper. Toss the cabbage in this mixture until it’s nicely coated.
3. Next, slice your onion into rings. Halve the burger buns and place a cheese slice on each half.
4. Now, preheat your oven to 150°C (that’s about 300°F) with both the top and bottom coils on. Toast the buns for about 5 minutes, just until they’re lightly golden and the cheese is melted and bubbly. Keep a close eye on them – you don’t want them to burn!
5. Finally, it’s assembly time! Place the saucy meatballs on the cheese-toasted bottom buns. Top with a generous helping of the Indian-style coleslaw and a scattering of onion rings. Place the top bun on and serve immediately.

Expert Tips

• Don’t overcrowd the microwave when reheating the meatballs. This ensures they heat evenly.
• For a creamier coleslaw, add a tablespoon of yogurt.
• If you don’t have an oven, you can toast the buns in a dry pan on the stovetop.

Variations

• Spice Level:
  • Mild: Reduce the red chili powder to ¼ tsp and omit the green chilies.
  • Medium: Use the recipe as written.
  • Hot: Add an extra ½ tsp of red chili powder and use 3-4 green chilies.
• Festival Adaptations:
  • Quick Weeknight Meal: This recipe is perfect for busy weeknights. It comes together in under 30 minutes!
  • Game Day Snack: Cut the burgers into smaller sliders for easy snacking during game day.

Serving Suggestions

These burgers are fantastic on their own, but they also pair well with:

• A side of crispy potato wedges
• A simple green salad
• A cooling raita (yogurt dip)

Storage Instructions

These burgers are best enjoyed fresh. However, you can store the coleslaw separately in an airtight container in the refrigerator for up to 2 days. The meatballs can also be stored separately for up to 3 days. I wouldn’t recommend assembling the burgers and storing them, as the buns will get soggy.

FAQs

Let’s answer some common questions!

• Is this recipe suitable for meal prepping? You can definitely prep the coleslaw and meatballs ahead of time! Just assemble the burgers when you’re ready to eat.
• Can I use frozen meatballs? Absolutely! Just make sure they’re fully cooked before adding them to the sauce.
• What type of cheese works best for this burger? Cheddar, Monterey Jack, or even a little mozzarella all work beautifully.
• Can I make the coleslaw ahead of time? Yes, you can! The flavors actually meld together even more beautifully if you let it sit for a few hours.
• How can I adjust the spice level of the coleslaw? Easily! Reduce or increase the amount of red chili powder and green chilies to suit your taste.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!