Mccalls Curried Meatballs Recipe Recipe For Meatloaf

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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.

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 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.

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).

BARBECUED MEATBALLS



Barbecued Meatballs image

Enjoy these meatballs in a wonderfully tangy sauce! Use your favorite flavor of barbecue sauce. When the meatballs are done, you can place them in a slow cooker/server to keep them warm.

Provided by AZTHESPIAN

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

2 pounds ground beef
1 ½ cups fresh bread crumbs
¼ cup chopped onion
½ cup milk
1 ½ teaspoons salt
2 eggs
1 (18 ounce) bottle barbecue sauce

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, combine the beef, bread, onion, milk, salt and eggs. Shape into little meatballs, about 1 inch in size. Place the meatballs into a 9x13 inch baking dish.
  • Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Pour barbecue sauce over the meatballs and bake for 35 more minutes.

Nutrition Facts : Calories 553.8 calories, Carbohydrate 38.7 g, Cholesterol 144.2 mg, Fat 32.9 g, Fiber 1.4 g, Protein 23.7 g, SaturatedFat 13.1 g, Sodium 1390.4 mg, Sugar 18.7 g

CURRIED MEATBALLS



Curried Meatballs image

From Super Food Ideas and their meatball feature. Timing is only for the meatballs and based on cooking in 2 batches. If you wish to make it OAMC double or treble meatball mix and then seal what you don't cook in a zip lock back, expelling air and freeze for up to 3 months (don't forget to label with date etc), defrost in fridge before proceeding with cooking.

Provided by ImPat

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

500 g beef mince (ground beef lean)
1 egg (lightly beaten)
2 garlic cloves (minced)
1/4 cup korma paste (curry)
2 spring onions (thinly sliced)
400 g lentils (canned drained and rinsed)
2 tablespoons rice bran oil (Alfa One)
mango chutney (hot to serve)
steamed rice (to serve)
spring onion (thinly sliced to serve)

Steps:

  • Combine mince, egg, garlic, curry paste, onion and lentils in a bowl and season with salt and pepper and mix to combine and then roll level tablespoons of the mix into balls and place on a plate.
  • Heat oil in a large frying pan over medium high heat and cook meatballs, turning for 5 to 7 minutes to until cooked through.
  • Serve with chutney, rice and spring onion.
  • VARIATIONS - you could use lamb mince instead of beef and lime pickle instead of mango chutney.

Nutrition Facts : Calories 515, Fat 33.3, SaturatedFat 11.3, Cholesterol 135.2, Sodium 105, Carbohydrate 21.3, Fiber 8.1, Sugar 2, Protein 32.3

MEATBALLS STROGANOFF



Meatballs Stroganoff image

This is one of my most loved, old recipes from my mother. I like to serve it over egg noodles. -Nancy Carnes, Clearwater, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 14

1 large egg, lightly beaten
1/2 cup soft bread crumbs
2 tablespoons chopped onion
1/2 teaspoon celery salt
1/4 teaspoon dried marjoram
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1 pound ground beef
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup water
1/3 cup sour cream
Hot cooked egg noodles

Steps:

  • In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally., Stir in sour cream; heat through (do not boil). Serve with noodles.,

Nutrition Facts :

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