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Meatballs in Spicy Curry

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Meatballs in Spicy Curry rock with flavor and can be made with any protein!  Try beef, lamb, chicken or turkey meatballs smothered in this amazing spicy Indian-inspired sauce!
Course Beef
Cuisine Indian
Diet Diabetic, Low Lactose
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6
Calories 716



  • 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


  • 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



  • 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.


  • 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.
MAKE AHEAD:  Can be made 1-2 days ahead of time.  Reheat in the oven at 350 degrees until heated through.
FREEZER-FRIENDLY:  Freeze in airtight containers in amounts desired.  Thaw in the refrigerator or microwave.  Reheat in the oven at 350 degrees until heated through.


Serving: 1 | Calories: 716kcal | Carbohydrates: 31g | Protein: 53g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 1665mg | Fiber: 5g | Sugar: 5g