Indian Meatball Curry Recipe
User Reviews
4.8
Indian Meatball Curry Recipe
Description
Indian Meatball Curry Recipe features a richly spiced tomato sauce infused with caramelized onions, garlic, ginger, and a blend of curry powder, cumin, and coriander. The addition of crushed tomatoes, almond butter, and yogurt (or coconut milk alternatives) creates a creamy, flavorful base. Meatballs made from ground beef, pork, lamb, or combinations are gently mixed with minced onion, ginger, purple garlic, curry powder, fish sauce, and salt, ensuring juicy and tender results when cooked.
The method involves caramelizing onions to develop depth, blending the curry sauce ingredients for smoothness, and browning the meatballs carefully before simmering them in the sauce to meld flavors. The final dish has a creamy texture with rich spice undertones, balanced by a touch of brown sugar to soften acidity.
This curry pairs well with plain steamed rice or flatbreads to soak up the sauce, making it well suited for a comforting dinner. The use of almond butter and yogurt adds a nutty and tangy note that differentiates it from typical Indian curries.
To keep the dish dairy-free, coconut milk or cashew cream can replace yogurt. The recipe notes provide guidance on making cashew cream from cashews and water for a creamy non-dairy option. The sauce's smooth texture depends on thorough blending, and gently forming meatballs prevents them from becoming dense.
Ingredients
- ¼ cup neutral cooking oil generic cooking oil
- 2 medium onion minced
- 4 cloves garlic minced
- 2 inch ginger minced, piece
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon Coriander
- 28 ounce crushed tomatoes canned
- ¼ cup PLAIN yogurt see notes, or whipping cream or coconut milk or cashew cream
- 2 tablespoons almond butter or tahini
- 2 teaspoons salt sea salt
- 2 tablespoons brown sugar or coconut sugar
The Meatballs
- 2 lbs. ground beef or ground pork or ground lamb or a combination
- 2 tablespoons ginger very finely minced
- 2 tablespoons onion very finely minced
- 1 tablespoon sea salt
- 1 tablespoon curry powder
- 1 tablespoon 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
- To keep the curry dairy-free, substitute yogurt with canned coconut milk or homemade cashew cream, blending 1 cup cashews with 1½ cups water.
- Use a light hand when forming meatballs to avoid dense texture; do not pack tightly.
- Caramelize onions thoroughly for about 15 minutes to build depth in the sauce.
- Blend the sauce ingredients well to achieve a smooth, creamy texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
You'll Also Love
