SPICY CHICKEN CURRY MEATBALLS
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.
Provided by SunnyDaysNora
Categories Main Dish Recipes Meatball Recipes
Time 45m
Yield 6
Number Of Ingredients 31
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.
Nutrition Facts : Calories 486.4 calories, Carbohydrate 32.2 g, Cholesterol 113.5 mg, Fat 32.2 g, Fiber 4.1 g, Protein 23.3 g, SaturatedFat 14.7 g, Sodium 1029 mg, Sugar 8.8 g
MEATBALL CURRY
Give meatballs the Indian treatment in this easy curry recipe. Serve with plenty of veggies for a healthy dinner. Each serving provides 220kcal, 29g protein, 8g carbohydrate (of which 6g sugars), 8g fat (of which 3g saturates), 1.9g fibre and 0.3g salt.
Provided by BBC Food
Categories Main course
Yield Serves 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 220kcal, Carbohydrate 8g, Fat 8g, Fiber 1.9g, Protein 29g, SaturatedFat 3g, Sugar 6g
EASY MEATBALL CURRY
Its an all time favourite with a secret recipe which I am sharing, please dont be put off because trust when I say it really makes a huge difference to the taste...you will love it!
Provided by Chef Boutsy
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- For the meatballs:.
- Mix minced meat.
- half the chopped corriander.
- 1 finely chopped onions.
- salt.
- pepper.
- 1 tsp garlic paste.
- 1 tsp of ginger paste.
- 1 tbs of ketchup.
- 1 tbs of garam masala.
- Mix well and make medium size meat balls and put to the side.
- The curry:.
- Place the olive oil in a pot and fry the rest of the onions till browned.
- Add chopped tomotatoes and cook till tomatoes are reduced.
- Add 1tsp garlic.
- salt.
- pepper
- 1 tsp of garam masala.
- cook till sauce is reduced
- Then add 1 cup of water and bring to a boil the reuce the heat.
- add the meat balls and cover pot and let simmer for 10 min.
- When meat balls are browned add half a cup of water and the rest of the chopped corriander and let simmer for another 20 minutes.
- Serve with any rice.
Nutrition Facts : Calories 122.6, Fat 7.1, SaturatedFat 1, Sodium 50.8, Carbohydrate 14.7, Fiber 2.7, Sugar 7.6, Protein 2
MEATBALLS WITH JAMAICAN-STYLE CURRY
This recipe pays homage to the African diaspora, drawing on the flavors introduced by the spice trade in the Caribbean Islands. With a nod to India, spices are combined to make a homemade curry powder, which adds lots of warmth and depth to the coconut sauce. Feel free to adjust the spice amounts to your liking. For additional heat, a diced Scotch bonnet chile is traditionally used, but jalapeño chile can be substituted. Sesame oil is used to enhance the umami flavors in substitution of local island herbs.
Provided by Carla Hall
Time 1h
Yield 4 servings (18 meatballs)
Number Of Ingredients 25
Steps:
- Preheat the oven to 450 degrees F. In a small bowl, whisk together 1 tablespoon ginger, 1 tablespoon garlic, the egg, 1 tablespoon Curry Powder, the sesame oil and 1 teaspoon salt. In a separate large bowl, combine the beef, pork, jalapeno and scallions, then stir in the ginger-garlic mixture until well combined.
- Heat 1 tablespoon oil in a small saute pan over medium-high heat. Check the meatball mixture for seasoning by taking a small amount and cooking a tester patty. Taste and adjust the remaining meatball mixture with more salt if necessary.
- Drizzle 2 tablespoons vegetable oil onto a rimmed baking sheet. Form the beef mixture into 18 meatballs, about 2 tablespoons each. Arrange onto the prepared baking sheet. Bake the meatballs, shaking the pan halfway through, until crispy on all sides, 15 to 20 minutes.
- Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, 5 to 7 minutes. Stir in the thyme, the remaining 1 tablespoon garlic, remaining 1 tablespoon ginger and 2 teaspoons Curry Powder. Cook until aromatic, 1 minute. Add the chicken stock and coconut milk and bring to a boil. Reduce to a simmer over medium-low and cook until the sauce starts to thicken slightly, 10 minutes. Add the meatballs and cook until heated through. Garnish with cilantro and serve.
- Mix all of the spices together in a small bowl. Store in an airtight container for up to 2 months. Makes about 1/4 cup.
MEATBALL CURRY
Provided by Aarti Sequeira
Time 40m
Yield 4 servings
Number Of Ingredients 19
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!
MEATBALL AND POTATO CURRY
A quick and easy Indian meat dish. The spices can be adjusted to suit your tastes. You can omit the coconut if you have cholesterol problems or if you don't like the flavour of coconut.
Provided by Ranikabani
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Spread the ground beef over a plate.
- Add the spices as indicated to form the meatballs.
- Mix thoroughly and shape into one inch balls; set aside.
- In a saucepan, heat oil, fry onions till golden brown.
- Add curry leaves, cloves, cardamoms, cinnamon.
- Add tomatoes and stir (med-high heat).
- In a small bowl, combine remaining spices except the coconut, and mix with a bit of water to form a soupy mixture.
- Add to onion-tomato mixture after the tomatoes have cooked down a bit.
- Let spices cook for about 3 minutes.
- Add meatballs GENTLY into pot.
- Cover and let cook for a few minutes before stirring again (stir gently).
- Add water as needed and add potatoes when meatballs have firmed up a bit.
- Add grated coconut, salt as needed.
- Cover and let cook, stirring occasionally until potatoes are cooked.
Nutrition Facts : Calories 445, Fat 20.1, SaturatedFat 6.8, Cholesterol 98.3, Sodium 113, Carbohydrate 31.3, Fiber 4.4, Sugar 4, Protein 34.1
MASALA MEATBALL CURRY
Try a new way with curry and roll up lamb and mint meatballs to serve with a flavoursome tomato sauce
Provided by Angela Boggiano
Categories Main course
Time 55m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 378 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium
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