Curried Meatballs

CURRIED TURKEY MEATBALLS



Curried Turkey Meatballs image

A great-tasting, lean meatball. I serve mine with pita bread, hummus, and a crispy salad.

Recipe From allrecipes.com

Provided by Anna

Categories     Appetizers and Snacks     Meat and Poultry     Turkey

Time 35m

Yield 4

Number Of Ingredients 10

1 pound ground turkey
1 yellow onion, finely chopped
⅓ cup dry bread crumbs
1 egg, beaten
1 ½ teaspoons Madras curry powder
1 teaspoon kosher salt
¼ teaspoon ground cumin
¼ teaspoon ground ginger
1 pinch ground cinnamon
2 tablespoons olive oil
Calories294.5 calories
Carbohydrate9.9 g
Cholesterol130.1 mg
Fat17.2 g
Fiber1.3 g
Protein25.7 g
SaturatedFat3.6 g
Sodium629.2 mg
Sugar1.9 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine turkey, onion, bread crumbs, egg, curry powder, salt, cumin, ginger, and cinnamon together in a bowl using your hands; form into about 20 balls.
  • Heat olive oil in a skillet over medium-high heat. Cook meatballs, working in batches, in hot oil until browned on all sides, about 5 minutes. Transfer browned meatballs to a baking dish.
  • Bake in the preheated oven until cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MEATBALL CURRY



Meatball Curry image

Recipe From foodnetwork.com

Provided by Aarti Sequeira

Time 40m

Yield 4 servings

Number Of Ingredients 19

1 pound ground beef
1 green serrano chile, minced
2 teaspoons minced fresh ginger
2 tablespoons minced fresh cilantro
Kosher salt
3 tablespoons coconut oil or canola oil
1/2 teaspoon brown or black mustard seeds
4 shallots, thinly sliced (about 1 cup)
5 cloves garlic, minced
1 (1-inch piece) ginger, peeled and minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 medium tomatoes, finely diced
1 (14-ounce can) full-fat coconut milk
Kosher salt
2 tablespoons minced fresh cilantro
2 teaspoons lime juice (about half a lime)
Serving suggestions: Rice, Indian bread, such as naan or chapatti or spaghetti.

Steps:

  • For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. (Don't mix any more than this or you'll end up with tough meatballs!) Make 16 balls like this: divide the mixture in half, and then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until smooth. Set aside and repeat for all 16 meatballs
  • For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.
  • When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.
  • Add the coconut milk, 1/2 cup of water, 1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, 15 to 20 minutes.
  • To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, with Indian bread (naan or chapati) or over spaghetti!

CURRIED MEATBALLS



Curried Meatballs image

The texture of the raw meatballs is very soft. Don't worry; it's the reason they're so tender when cooked.

Recipe From epicurious.com

Provided by Rebecca Collerton

Categories     Bon Appétit     Ground Beef     Curry     Cumin     Coriander     Cilantro     Dinner     Kid-Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 8 servings

Number Of Ingredients 32

Meatballs:
Olive oil
6 scallions, cut into 1-inch pieces
2 jalapeños, seeds removed if desired
6 garlic cloves
1 (1-inch) piece ginger, peeled, chopped
1 tablespoon fresh lemon juice
1 tablespoon garam masala
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 pounds ground beef (20% fat)
1 large egg, beaten to blend
3 tablespoons plain yogurt
2 teaspoons kosher salt
Curry Sauce:
1/4 cup olive oil
4 medium onions, chopped
10 garlic cloves, crushed
1 (1 1/2-inch) piece ginger, peeled, chopped
3 dried chiles de árbol
4 teaspoons curry powder
4 teaspoons ground cumin
4 teaspoons ground turmeric
3 tablespoons ground coriander
1 teaspoon black peppercorns
1 (14.5-ounce can) crushed tomatoes
1 bay leaf
1 tablespoon kosher salt, plus more
1 tablespoon fresh lemon juice
1/2 teaspoon cayenne pepper
Cilantro leaves with tender stems (for serving)

Steps:

  • Meatballs:
  • Preheat oven to 400°F. Lightly brush a rimmed baking sheet with oil. Purée scallions, jalapeños, garlic, ginger, lemon juice, garam masala, coriander, cumin, and cayenne in a blender until smooth. Transfer mixture to a large bowl and add beef, egg, yogurt, and salt. Mix with your hands until mixture is homogenous and starts to become very sticky like sausage meat, about 1 minute. Using a 2-oz. ice cream scoop to portion if you like, roll beef mixture into golf ball-size portions and place on baking sheet, spacing 1" apart (you should have about 24). Drizzle meatballs with more oil and bake until browned on top and cooked through, 20-25 minutes.
  • Curry Sauce:
  • Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium. Add onions, garlic, and ginger and cook, stirring often, until onions are translucent and starting to brown, 8-10 minutes. Stir in chiles, curry powder, cumin, turmeric, coriander, and peppercorns. Cook, stirring often, until mixture is very fragrant and spices begin to stick to the pot, about 2 minutes. Add tomatoes, stirring and scraping bottom of pot, and bring to a boil. Add bay leaf, 1 Tbsp. salt, and 2 cups water; return to a boil. Reduce heat and simmer until flavors have melded, 25-30 minutes.
  • Let curry sauce cool slightly, then transfer to a blender; blend until very smooth. Wipe out any bits remaining in pot and transfer curry sauce back to pot. Stir in lemon juice and cayenne; taste sauce and season with more salt if needed.
  • Gently nestle cooked meatballs into sauce, bring to a simmer, and cook until meatballs are heated all the way through, 10-15 minutes. Serve topped with cilantro.
  • Do Ahead
  • Meatballs and sauce can be made 1 day ahead. Let cool; transfer to an airtight container and chill. Gently reheat meatballs in sauce, covered, thinning with water if sauce is too thick.

CURRIED LAMB MEATBALLS



Curried Lamb Meatballs image

I have been trying to duplicate a dish from my favorite Indian restaurant in Tucson, AZ. This is not it, close but not yet. It is, however, extremely tasty!

Recipe From food.com

Provided by DesertChef

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 lb ground lamb
1 red pepper
1 yellow pepper
1 sweet onion
4 tablespoons butter
2 tablespoons sweet curry powder
1 (15 ounce) can tomato sauce
1 cup chopped spinach (fresh or frozen, thawed)
1 tablespoon cilantro, chopped
salt
pepper

Steps:

  • Salt and pepper the lamb, then mix and form into little balls.
  • Heat the olive oil in a skillet and start browning the meatballs.
  • Slice the peppers and onion thinly and add to the browning meatballs. Shake the pan or stir every so often to brown the meatballs all over.
  • When the meatballs are brown and the peppers and onions have softened slightly, add the butter and curry powder. Stir again and add the tomato sauce.
  • Stir again and cover with a lid, simmer for 10 to 15 minutes.
  • Remove lid, stir in the spinach and cilantro and simmer 5 minutes.
  • Serve with steamed basmati rice.

SPICY CHICKEN CURRY MEATBALLS



Spicy Chicken Curry Meatballs image

A tasty take on chicken tikka masala. Serve over warm rice or with naan! Don't let the number of spices scare you off, the flavor of this dish is complex and satisfying.

Recipe From allrecipes.com

Provided by SunnyDaysNora

Categories     Main Dish Recipes     Meatball Recipes

Time 45m

Yield 6

Number Of Ingredients 31

1 serving cooking spray
1 pound ground chicken
1 cup panko bread crumbs
2 tablespoons olive oil
2 tablespoons minced onion
1 teaspoon ginger paste
1 teaspoon minced garlic
1 teaspoon curry powder
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
1 ½ cups diced onions
1 tablespoon minced garlic
1 tablespoon ginger paste
1 tablespoon white sugar
1 tablespoon garam masala
1 tablespoon ground cumin
2 teaspoons ground ginger
2 teaspoons curry powder
1 teaspoon ground cinnamon
1 teaspoon chicken bouillon granules
1 teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
½ teaspoon onion powder
½ teaspoon salt
1 (15 ounce) jar tomato sauce
1 (14.5 ounce) can diced tomatoes
1 cup heavy cream
1 cup water
3 tablespoons salted butter
Calories486.4 calories
Carbohydrate32.2 g
Cholesterol113.5 mg
Fat32.2 g
Fiber4.1 g
Protein23.3 g
SaturatedFat14.7 g
Sodium1029 mg
Sugar8.8 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray.
  • Mix ground chicken, bread crumbs, olive oil, onion, ginger paste, garlic, curry powder, salt, and pepper together in a bowl until thoroughly combined. Roll mixture into thirty 1-inch balls and place on the prepared baking sheet.
  • Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onions, garlic, and ginger paste; saute until onions become soft, about 5 minutes. Add sugar, garam masala, cumin, ginger, curry powder, cinnamon, chicken bouillon, paprika, cayenne, turmeric, onion powder, and salt; stir to combine. Stir in tomato sauce, diced tomatoes, heavy cream, and water. Cook until warmed through, about 5 minutes. Add butter and stir to melt.
  • Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.

CURRIED MEATBALLS



Curried Meatballs image

I was given this recipe by a co-worker of mine who grew up in South Africa. It is from "Everyday Cape Malay Cooking" by Zainab Legardien. I have modified the recipe to either be more in line with our tastes or to use ingredients that I can get at my local grocery store. You can serve this with rice, spinach or by itself.

Recipe From food.com

Provided by cyaos

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 20

1/4 cup olive oil
2 medium onions, chopped
1 cinnamon stick
2 cups water
2 teaspoons tomato sauce
2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 1/2 teaspoons ginger paste
1 teaspoon salt
1 petal star anise
1 tablespoon balsamic vinegar
2 bay leaves
1 teaspoon sugar
1/2 teaspoon allspice
2 teaspoons dried breadcrumbs
1/2 cup dried breadcrumbs
1 tablespoon parsley, chopped
1 tablespoon ghee, softened
1 tomatoes, cubed
500 g extra lean ground beef

Steps:

  • Heat oil over medium heat and stir-fry the onions.
  • Add cinnamon stick and water, then add tomato sauce, garam masala, turmeric, ginger paste, salt, starseed petal and vinegar.
  • Mix well and leave to simmer on low.
  • To prepare the meatballs, place breadcrumbs, parsley, ghee, tomato and ground beef in a bowl and mix well but lightly.
  • Form into medium-sized balls.
  • Add meatballs to simmering sauce and add more water if necessary.
  • Reduce heat and add bay leaves, sugar, all spice and breadcrumbs - IT IS IMPORTANT THAT YOU DO NOT STIR AT THIS STAGE.
  • Simmer, covered, until done (about 15 minutes).

MASALA MEATBALL CURRY



Masala meatball curry image

Try a new way with curry and roll up lamb and mint meatballs to serve with a flavoursome tomato sauce

Recipe From bbcgoodfood.com

Provided by Angela Boggiano

Categories     Main course

Time 55m

Number Of Ingredients 13

2 garlic cloves
1 red chilli , deseeded
1 thick slice white bread
small pack mint leaves, reserving some to serve
400g lamb mince
1 egg , lightly beaten
1 tbsp vegetable oil
1 large onion , roughly chopped
1 tbsp masala curry paste
400g can chopped tomato
400ml lamb stock
100g baby spinach leaves
cooked basmati rice and cucumber & mint raita, to serve (optional)
Calories378 calories
Fat24 grams fat
SaturatedFat9 grams saturated fat
Carbohydrate14 grams carbohydrates
Sugar7 grams sugar
Fiber3 grams fiber
Protein27 grams protein
Sodium0.9 milligram of sodium

Steps:

  • Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.
  • Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.
  • Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.
  • Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.

CURRIED MEATBALLS



CURRIED MEATBALLS image

Recipe From epicurious.com

Number Of Ingredients 25

Meatballs
1 pound ground meat ( pork, beef or veal)
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons tamarind pulp*
1 tablespoon dried oregano
1 teaspoon fennel seeds
1 teaspoon crushed coriander seeds
1 teaspoon salt
1 egg
3 tablespoons grapeseed oil
*Can be found at specialty Asian and Indian markets.
Sauce
2 tablespoons grapeseed oil
2 tablespoons chopped fresh garlic
1 green chile, minced
3 bay leaves
1 tablespoon garam masala
1 tablespoon dried oregano
1 teaspoon turmeric
Pinch salt and freshly ground black pepper
2 tablespoons tomato paste
4 tomatoes, chopped
1 cup red wine
Serving suggestion: Serve with rice.

Steps:

  • Combine the ground meat, bread crumbs, cheese, tamarind pulp, oregano, fennel seeds, salt, and egg in a large bowl and mix well with your hands to combine. Form the mixture into 2-inch meatballs and set aside. Heat a large nonstick skillet over medium-high heat and add the oil. Fry the meatballs on all sides until browned and then reduce the heat to low and continue to cook until the meat is cooked through, about 5 minutes. Keep the meatballs warm. To make the sauce: Place a large skillet over medium-high heat and add the oil and then the garlic and chile. Saute for one minute and then add the bay leaves, garam masala, oregano, turmeric, salt, and black pepper and toast for 10 seconds. Stir in the tamarind pulp and then add the tomatoes and red wine and let simmer for about 20 minutes. Add the warm meatballs to the sauce and stir gently to coat well with the sauce. Serve the meatballs with rice.

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