Indian Meatball Curry
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Meatballs and curry – together at last! This Indian meatball curry features tender, lightly spiced meatballs. They soak up the aromatic Indian spices as they simmer in the rich curry, creating a warming and comforting dinner. This delicious dinner is so easy to fall in love with!
This Indian meatball curry starts with a classic masala base made from slowly cooked onion, ginger, garlic, tomatoes, and warm spices. Blending the sauce creates an extra-velvety texture that feels rich and luxurious without being heavy. The meatballs are gently spiced so they complement the curry rather than compete with it, staying tender and juicy as they simmer.
The result is a beautifully balanced dish with layers of flavor—savory depth from the masala, subtle sweetness from the tomatoes and onions, gentle warmth from the spices, and just a touch of tang. Each bite brings together creamy sauce and succulent meatballs, making this curry deeply comforting and incredibly satisfying.
Is this a traditional Indian recipe?
This recipe is made with the wonderful flavors that we associate with Indian cooking – cumin, coriander, and curry powder infused into a tasty masala made from onion, ginger, garlic, and tomatoes. We can’t claim that this recipe is authentic, but we can tell you that it is very delicious.
Tips for making Indian meatballs
Tender meatballs might not be a common protein in Indian cuisine, but they are SO easy to fall in love with. For this recipe, we went back to our lemongrass Vietnamese meatballs and tweaked them by adding flavors we associate with Indian cuisine.
The flavor has been toned down enough that it doesn’t compete with the curry sauce – but they’re still delicious on their own!
Make sure you mince the onion, ginger, and garlic until they’re almost a paste to help keep the meatballs tender.
Another tip is to avoid packing them tightly. You want to use a gentle hand and avoid really squishing them together. Easy does it!
What to serve with Indian meatball curry
Enjoy this with some naan or roti over a bed of rice, with some cilantro sprinkled over top! Keep it simple, or add a dash of flavor:
Recipe FAQs
How do I store leftovers?
Leftovers taste even better the next day! Store in a covered container in the fridge for 3-4 days. When reheating, be mindful not to reduce the sauce too much. If it’s too thick, you can always add a bit of water to reach the desired consistency. This recipe stores well in the freezer for up to 3 months.
Can I adjust the spice level?
Yes, this has been made without chilies, but feel free to add some red or green chilies, or some chili flakes or chili powder.
Can I change up the protein?
Sure! As you’ll see in the recipe, we suggest a variety of proteins: pork, beef, lamb, or a combination.
Indian Meatball Curry Recipe
Ingredients
- ¼ cup oil
- 2 medium onions (minced)
- 4 cloves garlic (minced)
- 2 inch piece of ginger (minced)
- 2 teaspoons curry powder
- 1 teaspoon EACH: cumin and coriander
- 28 ounce can crushed tomatoes
- ¼ cup plain yogurt, whipping cream, coconut milk, or cashew cream (see notes)
- 2 tablespoons almond butter or tahini
- 2 teaspoons sea salt
- 2 tablespoons brown or coconut sugar
The Meatballs
- 2 lbs. ground beef, or ground pork, or ground lamb, or a combination
- 2 tablespoons EACH: very finely minced ginger and onion
- 1 tablespoon EACH: sea salt, curry powder, and fish sauce
- 4 cloves garlic (minced)
Instructions
- Heat 3 tablespoons of the oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until well caramelized, about 15 minutes. Add the garlic, ginger, and spices and cook for 1 minute. Add the tomatoes and scrape any stuck on bits off the bottom of the pan.2 medium onions, 4 cloves garlic, 2 inch piece of ginger, 2 teaspoons curry powder, 1 teaspoon EACH: cumin and coriander, 28 ounce can crushed tomatoes
- Transfer to a blender and add 1 cup of water, the cream, almond butter, sea salt, and sugar. Blend on high until smooth.¼ cup plain yogurt, whipping cream, coconut milk, or cashew cream, 2 tablespoons almond butter or tahini, 2 teaspoons sea salt, 2 tablespoons brown or coconut sugar
- While the onions are cooking, make the meatballs. Add all the meatball ingredients to a large bowl. Using your hands, mix the meat well. Form into 12 balls, being careful to use a light hand and not to pack the balls tightly.2 lbs. ground beef, or ground pork, or ground lamb, or a combination, 2 tablespoons EACH: very finely minced ginger and onion, 1 tablespoon EACH: sea salt, curry powder, and fish sauce, 4 cloves garlic
- Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until well browned all over, about 15 minutes.
- Pour the curry from the blender into the skillet with the meatballs. Bring to a simmer and then reduce the heat to medium-low, cover the pan, and cook for 15 minutes. If the curry gets too thick, add a little extra water to the pan to thin it.
- Serve the curry over rice with some cilantro on top.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Great curry! Did used the coconut and tahini! Have to admit I didn’t blend it though…chunky if good with me. Flavor just rocks!
Thank you!
I’m so happy to hear it was a hit!
Hi, looks nice! How many people does this recipe serve?
The recipe makes 4 servings!
Hi–how many small meatballs does the recipe actually make? I’m looking to make this as appetizers for a big crowd (and there will be plenty of other dishes), so I need to estimate total # of meatballs. Thanks!
The recipe makes 12 slightly bigger than golf ball-sized meatballs, You could easily make them half that size and get 24 out of the recipe. 🙂
Oh man this was awesome!! This is 100% a remake.
I’m so happy you liked it!
I really enjoyed these! The recipe is relatively simple compared to other Indian dishes and it’s reasonably light. I added more of the spices, though, as mine turned out bland at first. Thanks for sharing this recipe!
So happy you liked them!
Made these yesterday and they were so good. The flavor was even better today for lunch. A real winner.
I think the best part about Indian dishes is the leftovers. They’re always even better! So happy you liked the recipe!
Flavor was just ok. I made it exactly as directed, using yogurt and almond butter, and for the meatballs, half beef and half pork. I added a generous sprinkling of cilantro on top, but even that didn’t do the trick. Meatballs were ok. Sauce was ok. I made enough for two meals so tomorrow I’ll add curry powder and a touch of asafoetida powder to see if I can get more of a curry or Indian flavor I’d hoped for.
A little labor intensive, but fine for a non-work night.
I’m so sorry to hear they weren’t your favorite!
Anyone make this inan instant pot?
Super tasty and easy! Will definitely make again!
I’m so happy you liked it!
Made it twice – first time, great flavor balance, a delightful curry-but-not-curry surprise, perfect for guests who are receptive to unexpected flavors but whose palates you can’t risk offending.
Sauce: as a heat/garlic freak myself, i just had to try doubling the garlic and introducing a touch of habanero to the onion saute – can you say BLOSSOM? All the other flavors were magnified, especially the nut/seed component (I used cashew butter, but I think it would have the same effect with tahini, almond butter, even peanut butter, which is what I’m gonna try next).
Meatballs: didn’t change a thing – perfect!
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I’m so happy you enjoyed it! I’m with you on the heat. I usually tone down my recipes heat wise for the blog otherwise I’m afraid hardly anyone would be able to eat them lol.
I may be missing it but I feel like both here and on Whole 30 recipes you left out where to add the cumin and coriander…???
Hey Ginny! You add them with the garlic and ginger for a quick cook before everything gets blended together. 🙂
Hi! When you say coconut milk- do you mean full fat coconut milk from a can? Or would it work to use the liquid kind (I’m thinking like Silk brand?)
I used the kind from the can, which I think would work better. It’s a pretty small amount though so if you have the drinking kind on hand, I’d say just go for it. Save a trip to the grocery store!
Haha I totally feel the same way. I only ever have enough rice or cauliflower rice to make it easier to eat the curry. Lots of sauce for me!
Thankful for the beautiful photos and the idea! Pined ! Will be back for more !
You are so welcome!
Can’t wait to make this again! It’s delicious!
I’m so happy you liked it! Horray!!
OMG, this recipe is everything. Indian meatballs are my FAVORITE dish at our local curry house, so I’ll have to make these!
Your curry restaurant makes meatball curry? My mind is blown! I’ve honestly never seen it on a menu before. Maybe I need to eat out more lol. I’d love to know if it’s similar to the one you have!
Hi Kristen I like your meatball recipe but what kind of curry powder do you use Indonesische or garam masala because there are 1000 sorts of curry powder. Please let me know Greetings Eduard Van Straaten
You’re right, there are tons of different curry powders. The one I used for this recipe simply says ‘curry powder’ on the label. I’d say it’s more similar to garam masala, only with more turmeric.