Curry Meatballs Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
24 meatballs
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Calories
102 kcal
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Course
Main Course, Appetizer
Curry Meatballs Recipe
Description
This recipe starts by preparing meatballs from ground beef mixed with a spice paste of onion, jalapeno, garlic, garam masala, cayenne, cumin, egg, yogurt, and soaked bread for moisture and binding. The meatballs are portioned and baked until fully cooked, delivering tender, flavorful spheres.
The accompanying curry sauce is made on the stovetop, cooking onions, serrano peppers, garlic, ginger, dried chiles, and a combination of curry powder, coriander, turmeric, cumin, and cayenne. Fire-roasted tomatoes and water are added, then the sauce simmers to develop depth. Lemon juice and fresh cilantro finish the dish, contributing brightness and herbal notes.
This recipe offers a balance between the warm spice of curry and the hearty texture of meatballs. It can be served with rice, bread, or other sides suitable for soaking up the sauce.
Ingredients
FOR THE MEATBALLS
- 1 white onion minced, medium
- 1 jalapeno pepper minced
- 5 cloves garlic minced
- 1 tablespoon garam masala
- 2 teaspoons salt or to taste
- 1 teaspoon cayenne pepper or more to taste
- ½ teaspoon cumin
- 1 egg beaten, large
- 2 tablespoons PLAIN yogurt
- 2 lices bread
- 1/4 cup milk
- 1.5 pounds ground beef 80/20 preferred (or use ground turkey)
CURRY SAUCE
- 2 tablespoons olive oil
- 1 onion chopped, large
- 2-3 Serrano peppers chopped (use jalapenos for less spicy)
- 6 garlic chopped, cloves
- 1 1- inch ginger peeled and chopped, knob
- 4 dried chiles de arbol
- 1 tablespoon curry powder (I used Madras curry powder)
- 1 tablespoon ground coriander
- 2 teaspoons Turmeric ground
- 1 teaspoon cumin ground
- 1 teaspoon cayenne pepper
- salt about 1 tablespoon each, to taste
- black pepper about 1 tablespoon each, to taste
- 1 14.5- ounce fire-roasted tomato canned
- 2 cups water
- 1 teaspoon lemon juice plus more for serving, fresh
- cilantro for serving, fresh chopped cilantro
- red pepper flakes for serving, fresh chopped cilantro
Instructions
FOR THE MEATBALLS
- Preheat oven to 400 degrees F.
- Soak the bread in 1/4 milk, then squeeze out excess milk. Tear into pieces and add to a large bowl.
- Add the onion, jalapeno, garlic, garam masala, salt, cayenne, cumin, egg, yogurt, and torn bread to a food processor or blender. Blend until smooth.
- Transfer mixture to the large bowl and add the ground beef. Hand mix, but do not overmix.
- Form the meat mixture into 24 equal sized meatballs and transfer to a lightly oiled baking sheet.
- Bake for 20 minutes, or until the meatballs are cooked through.
FOR THE CURRY SAUCE
- While the meatballs are baking, heat the oil in a large pan to medium heat. Add the onion and serrano peppers. Cook for 5 minutes to soften.
- Add the garlic and ginger and cook for 1 minute, stirring a bit.
- Add the chiles de arbol and seasonings, and stir. Cook for 1 minute to let the spices bloom.
- Stir in the fire roasted tomatoes and water. Reduce heat and simmer for at least 20 minutes to let the flavors meld.
- Cool slightly, then transfer to a food processor or blender. Blend until smooth.
- Transfer the curry sauce to the large pan. Stir in lemon juice to taste. Taste and adjust for salt and pepper.
- Add the meatballs to the curry sauce and simmer for 10 minutes.
- Top with chopped cilantro and red chili flakes and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24meatballs
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 246mg | 10% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 199IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.