Curry Meatballs Recipe

Name: Curry Meatballs Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 1 pound ground beef; 1 egg; 1/3 cup panko; 1/4 cup onion (diced); 1 tablespoon plain yogurt; 1 jalapeno (seeded and diced); 1 tablespoon sesame oil; 1 1/2 teaspoon garam masala; 1 teaspoon grated ginger or ginger paste; 1 teaspoon salt; 1 teaspoon curry powder; 1/2 teaspoon garlic (minced); 1/2 teaspoon coriander; 1/4 teaspoon cumin; 1/4 cup olive oil; 1/2 cup onion (diced, Optional); 2 Tablespoons minced garlic; 1 teaspoon ginger (grated); 3 tablespoons all purpose flour; 2 tablespoons curry (mild or medium); 1 1/2 teaspoons garam masala; 1 tablespoon grated ginger; 2 teaspoons turmeric powder; 2 teaspoons coriander powder; 1/2 teaspoon pepper; 2 tablespoons tomato paste; 1 15 ounce can petite diced tomatoes, undrained; 3 cups beef broth; 1 cup coconut milk (canned); 1 bay leaf

This Curry Meatballs Recipe are Indian spiced meatballs that are smothered in a deliciously spicy curry sauce. These make a great meal over a bed of rice and a sprinkle of cilantro. You can also freeze these meatballs for later!

Prep25 min
Cook20 min
Total1 hr 20 min
Makes6 servings
Calories800

Ingredients

6 servings

For the meatballs:

1 pound ground beef
1 egg
1/3 cup panko
1/4 cup onion (diced)
1 tablespoon plain yogurt
1 jalapeno (seeded and diced)
1 tablespoon sesame oil
1 1/2 teaspoon garam masala
1 teaspoon grated ginger or ginger paste
1 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon garlic (minced)
1/2 teaspoon coriander
1/4 teaspoon cumin

For the curry sauce:

1/4 cup olive oil
1/2 cup onion (diced, Optional)
2 Tablespoons minced garlic
1 teaspoon ginger (grated)
3 tablespoons all purpose flour
2 tablespoons curry (mild or medium)
1 1/2 teaspoons garam masala
1 tablespoon grated ginger
2 teaspoons turmeric powder
2 teaspoons coriander powder
1/2 teaspoon pepper
2 tablespoons tomato paste
1 15 ounce can petite diced tomatoes, undrained
3 cups beef broth
1 cup coconut milk (canned)
1 bay leaf
3 dried red chilis (Kashmiri or arbol, Optional)
¼ cup cilantro leaves
3-4 cups cooked Basmati rice {for serving}
1 lime (cut into wedges {for serving})

Method

1
Preheat the oven to 375° and line a cookie sheet with tinfoil, then spray with nonstick cooking spray.
2
Add all the ingredients for the meatballs together in a large bowl and mix until well combined. Scoop a tablespoon of the meat and make into a ball. Place onto the pan and repeat until all the meatballs are made.
3
Place in the oven and bake for 20 minutes, or until just slightly pink in the center.
4
In a large pan, heat the oil and add the onions, garlic and ginger and cook for 3 to 4 minutes.
5
Add the flour, curry powder, turmeric, coriander, pepper and toast for a minute. Add the tomato paste and cook for another minute.
6
Add the diced tomatoes, and beef broth and stir until the flour mixture is well combined. Add the coconut milk, red chilis, bay leaf, and cilantro, then simmer for 20 minutes. Add the meatballs and simmer for an additional 10 minutes.
7
Serve with a side of rice and lime wedge. Sprinkle with cilantro.(You can remove the red chili peppers before serving if desired.)

Notes

The meatballs can overcook and become dry quickly. It is better to undercook them slightly, they will continue to cook through even when removed from the oven for a minute. Also, they will cook for a bit in the sauce. Letting the curry simmer for a little longer will enhance the flavors. Storage: Store leftovers in an airtight container in the refrigerator for up to 7 days.