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!
CURRY MEATBALLS RECIPE
Today’s Curry Meatballs Recipe is a flavorful meal that is perfect for a family meal.
I love the rich, warm spices that mix together and simmer in the sauce.
I have a love for curry and use it often in recipes whether it is this Red Lentil Curry, Chickpeas with Curry, Slow Cooker Chicken Curry, Curry Roasted Cauliflower, or this Simple Curry Chicken Salad.
There is something about the warm flavor of curry that really warms you up especially in the fall and winter months.
I used beef for the meatballs but you can use a combination of beef and sausage, ground turkey, lamb or pork.
When I serve this meal I like to serve it over basmati rice with naan bread to soak up all that delicious sauce.
WHAT INGREDIENTS ARE IN THIS CURRY MEATBALLS RECIPE?
FOR THE MEATBALLS:
- GROUND BEEF {OR YOU CAN USE HALF SAUSAGE/HALF GROUND BEEF FOR A MORE MOIST MEATBALLS}
- GARLIC
- ONION
- JALAPENO
- GINGER
- SESAME OIL
- GARAM MASALA
- CORIANDER
- CUMIN
- CURRY POWDER
- EGG
- PLAIN YOGURT {you can sub in sour cream}
- PANKO BREADCRUMBS
FOR THE CURRY SAUCE:
- OLIVE OIL
- ONION
- GARLIC
- GINGER
- DRIED RED CHILIS { I LIKE TO USE DRIED KASHMIRI CHILES FROM AN INDIAN STORE BUT YOU CAN ALSO USE DRIED ARBOL CHILIS}
- TURMERIC
- CORAINDER
- BEEF BROTH
- CURRY POWDER
- PETITE DICED TOMATOES
- TOMATO PASTE
- ALL PURPOSE FOUR
- COCONUT MILK
- CILANTRO
- BAY LEAF
HOW DO YOU MAKE CURRY MEATBALLS?
FOR THE MEATBALLS:
- Preheat the oven to 375° and line a cookie sheet with tinfoil, then spray with nonstick cooking spray.
- 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.
- Place in the oven and bake for 20 minutes, or until just slightly pink in the center.
FOR THE CURRY SAUCE:
- In a large pan, heat the oil and add the onions, garlic and ginger and cook for 3 to 4 minutes.
- Add the curry powder, turmeric, coriander, pepper and flour and toast for a minute.
- Add the tomato paste and cook for one minute.
- Add the diced tomatoes, and beef broth and stir till the flour mixture is well combined.
- Pour in the coconut milk, bay leaf, and cilantro, then simmer for 20 minutes.
- Add the meatballs and simmer for an additional 10 minutes.
- Serve with a side of rice and lime wedge. Sprinkle with cilantro.
TIPS FOR MAKING THIS CURRY MEATBALLS RECIPE
- 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 which will enhance the flavors.
- Add a dollop of Greek yogurt to finish off the dish and fresh cilantro.
- This dish is nice of any type of rice, quinoa or served with naan.
- Do not over mix the meat mixture of the meatballs will become tough.
HOW DO I STORE CURRY MEATBALLS?
These meatballs will keep in the refrigerator is in an airtight container for up to 4 days. You can also freeze these for up to a month. When you are ready to eat them put them in the fridge overnight to thaw.
WHAT SHOULD I SERVE WITH THESE MEATBALLS?
I always serve a salad with out meals. Some favorites of mine with this type of meal are this Easy Lebanese Salad, Lemon Arugula Salad or this Tomato Cucumber Feta Salad.
Vegetable side dishes are also a great addition. Try these Mediterranean Roasted Vegetables, Lebanese Green Beans or this Garlic Parmesan Broccoli.
If you like potatoes with your dinner try these Oven Roasted Potatoes, Gouda Smashed Potatoes, Spicy Lebanese Potatoes or Lemon Cilantro Roasted Potatoes.
Curry Meatballs Recipe
Ingredients
- FOR THE MEATBALLS:
- 1 pound ground beef
- 1/2 teaspoon garlic, minced
- 1 jalapeno, seeded and diced
- 1/4 cup onion, diced
- 1 Tablespoon sesame oil
- 1 teaspoon grated ginger or ginger paste
- 1 1/2 teaspoon garam masala
- 1/2 teaspoon coriander
- 1/4 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1 egg
- 1 Tablespoon plain yogurt
- 1/3 cup panko
- FOR THE CURRY SAUCE:
- 1/4 cup olive oil
- 1/2 cup onion, diced, Optional
- 2 Tablespoons minced garlic
- 1 Tablespoon grated ginger
- 2 teaspoons turmeric powder
- 2 teaspoons coriander powder
- 1/2 teaspoon pepper
- 1 1/2 teaspoons garam masala
- 1 bay leaf
- 3 dried red chilis (Kashmiri or arbol)
- 1 - 15 ounce can petite diced tomatoes, undrained
- 2 Tablespoons tomato paste
- 3 Tablespoons all purpose flour
- 1 cup coconut milk (canned)
- 1/4 cup cilantro leaves
- FOR SERVING:
- 3-4 cups cooked Basamati rice
- 1 lime, cut into wedges
Instructions
FOR THE MEATBALLS:
Preheat the oven to 375° and line a cookie sheet with tinfoil, then spray with nonstick cooking spray.
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.
Place in the oven and bake for 20 minutes, or until just slightly pink in the center.
FOR THE CURRY SAUCE:
In a large pan, heat the oil and add the onions, garlic and ginger and cook for 3 to 4 minutes.
Add the curry powder, turmeric, coriander, pepper and flour and toast for a minute.
Add the tomato paste and cook for one minute.
Add the diced tomatoes, and beef broth and stir till the flour mixture is well combined.
Add the coconut milk, bay leaf, and cilantro, then simmer for 20 minutes.
Add the meatballs and simmer for an additional 10 minutes.
Serve with a side of rice and lime wedge. Sprinkle with cilantro.
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.
