Meatballs in Spicy Curry can be made with any protein! Try beef, lamb, chicken or turkey meatballs smothered in this amazing spicy Indian-inspired sauce!
I pretty much got three things done this weekend. I got 2/3 of the house decorated for Christmas, I did laundry and I made these Meatballs in Spicy Curry.
We had a few Thanksgiving leftovers in the fridge and frankly, I couldn’t stand to look at them anymore. My husband very unenthusiastically said…”I’ll eat them.” Basically, that means he’ll take one for the team so they don’t get thrown out.
Something crazy different like Meatballs in Spicy Curry was definitely in order!
Let’s talk about these little morsels of meaty goodness!
Make them with any type of ground meat: Beef, lamb, chicken or turkey. Pork? Sure.
When making meatballs, get all the ingredients except the ground meat mixed together before adding the ground meat. This ensures all the ingredients–especially the seasonings–are evenly distributed. When I mix up any ground meat dish, I wear disposable gloves and mix with my hands to get the job done faster and more thoroughly.
The best way I have found to portion and form meatballs is with a 1-inch cookie dough scoop. Grab a handful of the meat mixture in one hand and the cookie dough scoop in the other. Use the heel of the hand holding the meat mixture to level off the scoop. Empty the scoop on a baking sheet. After portioning the meat mixture, roll into neat balls. Frying meatballs is messy and requires more active time and attention. Instead, I place on a foil-lined baking sheet and simply bake them.
I like to drizzle a little bit of broth or stock over the meatballs before baking. This keeps them from drying out and they stay super tender!
Serve the meatballs and sauce over brown basmati rice. OMG, brown basmati rice is so flavorful and aromatic! You’ll love the aroma in your home while you’re getting ready for the holidays!
Time to get back to my Christmas decorating! At the rate I’m going, I’ll probably be finished in time to take it all down. Enjoy!
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Serves 6
Meatballs in Spicy Curry can be made with any protein! Try beef, lamb, chicken or turkey meatballs smothered in this amazing spicy Indian-inspired sauce!
25 minPrep Time
35 minCook Time
1 hrTotal Time
Save RecipeINGREDIENTS
MEATBALLS
Nonstick cooking spray
2 tablespoons coconut oil
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon minced ginger
1 tablespoon ground cumin
2 teaspoons curry powder
1/2 cup chopped cilantro
1/2 cup panko
1/2 cup beef broth, divided
1 large egg
1 1/2 teaspoons salt
freshly ground black pepper
1 1/4 to 1 1/2 pounds ground beef, lamb, chicken or turkey
SAUCE
4 cloves garlic
1 tablespoon minced ginger
2 tablespoons curry powder (preferably Madras)
4 tablespoons all-purpose flour
3 1/2 cups beef broth
1 can (15-ounce) petite diced tomatoes, undrained
2 tablespoons tomato paste
1/2 cup coconut milk
1/2 cup chopped cilantro
salt and freshly ground black pepper, to taste
Basmati rice, for serving
Cilantro springs for garnish
Lime wedges for garnish
INSTRUCTIONS
MEATBALLS
Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil and spray with cooking spray.
Heat coconut oil over medium-high heat in a large saute pan. Add onion and cook 8-10 minutes or until onion is softened. Transfer 1/3 of the onions to a large bowl. Leave remaining onions in the saute pan and set aside.
While the onions that you placed in the bowl are still hot, add garlic, ginger, cumin and curry powder and stir. Cool to room temperature.
To the cooled onions in the bowl, add cilantro, panko, 1/4 cup beef broth, egg, salt, black pepper and mix well. Add beef (or protein you're using) and mix well again.
Using a large cookie scoop, form mixture into approximately 36 even meatballs. Place on prepared cookie sheet. Drizzle with remaining 1/4 cup beef broth. Bake for 20-25 minutes or until center of meatballs registers 165 degrees on an instant-read thermometer.
SAUCE
While meatballs are baking, heat onions that you left in saute pan back up over medium-high heat. Add garlic, ginger, curry powder and flour and cook 1-2 minutes. Stir in beef broth, tomatoes and tomato paste. Bring to a boil, reduce heat and simmer 15-20 minutes or until thickened. Add coconut milk, cilantro and salt and black pepper to taste.
When meatballs are finished, add to sauce, stir gently to coat. Serve over hot cooked basmati brown rice. Garnish with cilantro sprigs and lime wedges.
INGREDIENT NOTE: The large onion will be used in both the meatballs and sauce. Cook the entire onion in the coconut oil, then divide.
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