Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Coarsely grate the onion into a large bowl. Add the mince, coriander and tandoori paste. Add a generous grinding of salt and pepper. Divide the mixture into 40 and roll each into a neat ball. Place in a roasting tin, add the oil and shake the pan until the meatballs are coated in oil. Bake for 20mins, shaking the roasting tin to turn the meatballs a couple of times, until they are golden all over.
Whilst the meatballs cook, make the raita: mix the yogurt together with the mint and plenty of salt and pepper. Remove the meatballs from the oven and drain on kitchen paper. Arrange on a platter, spiking them with cocktail sticks if liked, served with the raita dipping sauce.
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