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
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!
SPICY MEATBALLS
These are great to make with the kids. Teach them about handling raw meat and using different flavours
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4.
- Put the mince into the mixing bowl. Add the onions, garlic, curry powder, cumin, garam masala, paprika or cayenne pepper and coriander, then mix well. By adding these spices, you'll get a delicious flavour without having to add any salt.
- Add the beaten egg and breadcrumbs, then mix again.
- Divide the meat mixture into 15-18 evensized pieces and shape into balls (they should be about the size of a walnut). Always wash your hands thoroughly after handling raw meat so you don't transfer any germs that may be on the meat to other food or equipment.
- Heat the oil in the frying pan over a medium heat and add the meatballs using a spoon. Cook them for 5 mins, turning until golden brown. Remove from the pan and place them on to the tray. Bake in the oven for 15-20 mins.
- Remove from the oven. Remember to use oven gloves! Allow to cool slightly and serve with a fresh, crisp green salad, some pitta bread and tomato salsa.
Nutrition Facts : Calories 173 calories, Fat 5 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.35 milligram of sodium
SPICY INDIAN MEATBALLS
Make and share this Spicy Indian Meatballs recipe from Food.com.
Provided by Franz Weber
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Water bread rolls for 15 minutes, press out water afterwards.
- Chop chilli, ginger and garlic.
- Mix lemon juice, bread roills, minced meat, curcuma, chopped chilli, ginger and garlic and egg to a dough.
- Ground gloves, cumin, black pepper, coriander seed and broken cardamom pods.
- Add ground spices, fish sauce and brown sugar to dough.
- Mix all ingredients and form meatballs out of 2 tbsp of dough.
- Chop zucchini, bell pepper and green onions to 2 cm long pieces.
- Heat sesam oil.
- Roast meatballs 2 minutes from each side, then put aside.
- Roast green onions for one minute, than add zucchini and bell pepper and roast for another two minutes.
- Put yoghourt into the pan and add meatballs again.
- Add curry paste and chicken broth
- Cook for 10 minutes. Turn meatballs after 5 minutes.
- Serve with rice and decorate with coriander leaves.
- Enjoy!
SPICY MEATBALLS (SRI LANKAN)
Very very tasty meat balls to serve with steamed rice. This is my own recipe and one of my husband's favourite.
Provided by Kali Grinter
Categories Meat
Time 1h30m
Yield 25 meat balls, 5 serving(s)
Number Of Ingredients 27
Steps:
- ---------SAUCE-------.
- Heat oil in a sauce pan.
- Add mustard seeds and fenugreek.
- When they are brown, add chopped onion.
- Reduce heat, and fry onion till they are transparent.
- Add garlic and fry on very low heat for about 5 minutes.
- It is very important to fry garlic on VERY low heat.
- Add chillie powder and curry powder.
- Stir and cook about 1 minute.
- Add chopped tomatoes and cook on high heat for another 2 minutes.
- Add can of diced tomatoes, tomatoe paste and tomato ketchup.
- Put soup cube and adjust salt.
- Sprinkle sugar on top.
- Cover and SLOW cook till meat balls are ready.
- ------METHODMEAT BALLS------------.
- In a large bowl, mix all the ingredients using your hand.
- Break and mix the egg.
- Squeeze milk out of the slice of bread and mix with the meat mixture.
- Make lime size balls and fry all sides on low heat for about 15-20 minutes.
- When frying it is important to use a non-stick frying pan.
- Fry them till they are medium brown on all sides.
- Add one by one to the sauce mixture, using a slotted spoon.
- Cover and SLOW cook for about 30 minutes[longer the better].
- These meat balls are very good if you serve over steamed rice.
- If you serve on bed of spaghetti, the sauce should be bit thinner.
- To adjust the sauce for spaghetti add 1 cup of boiling water to the sauce.
- Do this just after adding meat balls.
- Check for salt.
- Cover and SLOW cook for about 30 minutes[longer the better].
Nutrition Facts : Calories 892.9, Fat 63.5, SaturatedFat 19.3, Cholesterol 181.9, Sodium 9966, Carbohydrate 34.9, Fiber 3.7, Sugar 23.2, Protein 46.2
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INDIAN KOFTA CURRY (MEATBALL CURRY) - VIKALINKA
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4.7/5 (30)Total Time 55 minsCategory MainCalories 522 per serving
- In a large bowl combine pork, ginger, cumin, coriander, cloves, cinnamon, nutmeg, black pepper, cayenne pepper, salt and plain yogurt.
- Roll into golf ball-sized meatballs and brown in 1 tbsp of vegetable oil until golden but not cooked all the way through. Remove to a plate and set aside.
- Discard excessive fat but leave approximately 1 tbsp in the pan. Add onions, garlic, ginger and chopped cilantro stalks and cook over low heat without browning for 10 minutes, stirring occasionally.
- Add curry paste and stir for a minute, then add canned tomatoes and water, stir to combine, return the meatballs to the pan, and spoon some curry sauce on them to coat them, then turn the heat up and bring to a boil, then turn the heat to low, cover with a lid and simmer for 20 minutes.
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4.3/5 (10)Estimated Reading Time 3 minsServings 8
- Preheat oven to 400°. 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.
- 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.
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- Put the beef, onion, ginger, garlic, spices and fresh coriander in a large bowl and mix together well. With clean, wet hands, form the mixture into about 30 balls and chill for 30 minutes while you prepare the sauce.
- Heat the oil in a large frying pan and fry the onions for 8 minutes, until soft and golden. Add the curry paste and fry for a minute, then stir in the tomatoes and stock. Simmer for 15 minutes, until it begins to thicken.
- Sit the meatballs on the sauce and simmer for 25-30 minutes, turning occasionally, until cooked. Scatter with extra coriander and serve with naans.
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