Indian Meatball Curry Recipe
User Reviews
4.8
123 reviews
Excellent
Indian Meatball Curry Recipe
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Meatballs and curry - together at last! This Indian meatball curry features tender, lightly spiced meatballs. They soak up the aromatic Indian spices as they simmer in the rich curry, creating a warming and comforting dinner. This delicious dinner is so easy to fall in love with!
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Ingredients
- ¼ cup oil
- 2 medium onions minced
- 4 cloves garlic minced
- 2 inch piece of ginger minced
- 2 teaspoons curry powder
- 1 teaspoon EACH: cumin and coriander
- 28 ounce can crushed tomatoes
- ¼ cup plain yogurt, whipping cream, coconut milk, or cashew cream see notes
- 2 tablespoons almond butter or tahini
- 2 teaspoons sea salt
- 2 tablespoons brown or coconut sugar
The Meatballs
- 2 lbs. ground beef, or ground pork, or ground lamb, or a combination
- 2 tablespoons EACH: very finely minced ginger and onion
- 1 tablespoon EACH: sea salt, curry powder, and fish sauce
- 4 cloves garlic minced
Instructions
- Heat 3 tablespoons of the oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until well caramelized, about 15 minutes. Add the garlic, ginger, and spices and cook for 1 minute. Add the tomatoes and scrape any stuck on bits off the bottom of the pan.
- Transfer to a blender and add 1 cup of water, the cream, almond butter, sea salt, and sugar. Blend on high until smooth.
- While the onions are cooking, make the meatballs. Add all the meatball ingredients to a large bowl. Using your hands, mix the meat well. Form into 12 balls, being careful to use a light hand and not to pack the balls tightly.
- Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until well browned all over, about 15 minutes.
- Pour the curry from the blender into the skillet with the meatballs. Bring to a simmer and then reduce the heat to medium-low, cover the pan, and cook for 15 minutes. If the curry gets too thick, add a little extra water to the pan to thin it.
- Serve the curry over rice with some cilantro on top.
Notes
- If you want to keep this dairy-free, use either canned coconut milk or cashew cream. To make the cashew cream, blend 1 cup of cashews with 1 ½ cups of water in your high-powered blender. You will have more than you need and can use the extra in this dairy-free tomato cream sauce or pork chops and mushroom soup.
Nutrition Information
Show Details
Serving
1 serving = ¼ of the recipe
Calories
606kcal
(30%)
Carbohydrates
28g
(9%)
Protein
56g
(112%)
Fat
31g
(48%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
142mg
(47%)
Sodium
3689mg
(154%)
Potassium
1661mg
(47%)
Fiber
7g
(28%)
Sugar
13g
(26%)
Vitamin A
461IU
(9%)
Vitamin C
25mg
(28%)
Calcium
189mg
(19%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 606 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 606kcal | 30% |
| Carbohydrates | 28g | 9% |
| Protein | 56g | 112% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 142mg | 47% |
| Sodium | 3689mg | 154% |
| Potassium | 1661mg | 35% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 461IU | 9% |
| Vitamin C | 25mg | 28% |
| Calcium | 189mg | 19% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
123 reviews
Excellent
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