Curried Meatballs Recipes

MEATBALL CURRY

Steps:

• Mix the beef mince, garlic, half of the onion, pepper, garam masala and egg together in a bowl. Using your hands, shape the meat mixture into 24 balls.
• Preheat the grill to hot. Line the bottom of a grill tray with aluminium foil and place the meatballs on the grill tray. (This will allow the fat to drain off into the lined tray, saving on washing up.) Grill the meatballs under a medium heat for 10-15 minutes, turning occasionally, or until nicely browned.
• Heat the rapeseed oil in a frying pan, and add the cumin seeds and the remaining onion. Cook for 4-5 minutes, or until softened, then stir in the ginger.
• Add the chopped tomatoes, tomato purée and turmeric and cook for 10 minutes or until the sauce has thickened.
• Add the cooked meatballs, reduce the heat and simmer for 20 minutes. Add 60-90ml/2-3fl oz water if the curry is a bit dry. Serve with rice.

MEATBALL CURRY

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 CHICKEN MEATBALL WRAPS

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape mixture into 24 balls (about 1-1/4-in.)., Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 17-20 minutes or until cooked through., In a small bowl, mix sauce ingredients. To serve, place 2 teaspoons sauce and 1 meatball in each lettuce leaf; top with remaining ingredients.

CURRIED MEATBALLS WITH EGGPLANT

Steps:

• Rinse the rice twice, drain, then place in a saucepan and mix in half the ginger. Add 2 cups water, bring to a boil, reduce heat to very low, cover and cook 15 minutes. Set aside, covered. Heat a large sauté pan and add mustard seeds, cumin seeds and coriander seeds. Cook on medium-high until seeds start to dance and smell fragrant. Turn off heat. Remove to a mortar. Add chile flakes and pulverize.
• Add 1 tablespoon of the ghee or oil to the pan. Add onion and sauté on low until very lightly browned. Remove. Add remaining ghee or oil and sauté eggplant on medium until lightly browned. Remove.
• Mix ground meat with half the onions, half the ground spices, 6 tablespoons of the rice, the egg, half the mint and salt to taste. Form into 1-inch meatballs. Sauté meatballs in pan on medium until lightly browned. Don't worry if a few of them break up. Remove. Add poblano, remaining ground spice mixture, garam masala and remaining ginger to pan. Sauté on medium until poblano wilts.
• Add tomatoes, simmer on low 5 minutes, scrape bottom of pan, add 1 cup water, then return eggplant, remaining onion and meatballs to pan. Cover and simmer 15 minutes. Taste for seasoning, adding more salt and chile if needed. Reheat rice on low. Dust curry with remaining mint and serve with rice.

CURRIED MEATBALLS

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).

CURRIED LAMB MEATBALLS

Steps:

• Put the lamb in a mixing bowl.
• Heat 1 tablespoon of the butter in a small skillet and add 1/2 cup of the onions and half of the garlic. Cook briefly, stirring, until wilted. Sprinkle with cumin and ground coriander and stir. Let cool briefly.
• Scrape the onion mixture onto the lamb. Add the fresh coriander, bread crumbs, egg, salt and pepper. Blend well with the fingers. Shape the mixture into 20 round balls.
• Heat the remaining tablespoon of butter in a saucepan and add the remaining 3/4 cup chopped onions, the remaining garlic and the curry powder. Cook, stirring, until the onions are wilted. Add the apples and banana and stir to blend.
• Add the crushed tomatoes, chicken broth and bay leaf and bring to a boil. Let simmer 15 minutes. Remove the bay leaf and pour the mixture into the container of a food processor or electric blender. Blend thoroughly. Return the mixture to a saucepan. Bring to a simmer.
• Meanwhile, heat the oil in a heavy skillet and add the meatballs. It may be necessary to use two skillets or repeat the browning of the meatballs, half of them at a time. Turn the meatballs so that they brown evenly, about 5 minutes.
• Add the meatballs to the sauce, cover and let simmer about 15 minutes.

MASALA MEATBALL CURRY

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

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

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.

THAI GREEN CURRY MEATBALLS

Steps:

• Place pork in a medium bowl.
• Place oats in a mini food processor or blender and pulse until coarsely ground, 5 to 10 seconds. Sprinkle on top of pork. Rinse out processor.
• Combine carrot, water, fish sauce, garlic, lemongrass paste, ginger, salt, and red pepper flakes in the food processor. Blend until no large chunks remain, 10 to 15 seconds. Pour mixture over pork.
• Add egg to the bowl and mix ingredients until thoroughly combined. Roll meat mixture into 24 balls, roughly 1 1/2 inches in diameter.
• Heat coconut oil in a large skillet over medium heat. Brown meatballs lightly on all sides, 2 to 3 minutes per side. Transfer partially cooked meatballs to a bowl.
• Whisk coconut milk, curry paste, brown sugar, and fish sauce together in the same skillet; bring to a simmer. Return meatballs to the skillet and simmer until no longer pink inside, 8 to 10 minutes. Season with salt and stir in lime juice. Remove from heat. Sprinkle meatballs with cilantro right before serving.