This delicious Indian Meatball Curry combines my favorite curry recipe with tender meatballs. It’s a healthy and easy to make dinner recipe that is easy to fall in love with. It’s also naturally gluten-free + paleo and can easily be made Whole30 compliant.
- 1/4 cup oil
- 2 medium onions, minced
- 4 large garlic cloves, minced
- 1 – 2 inch piece of ginger, minced
- 2 teaspoons curry powder
- 1 teaspoon each: cumin and coriander
- 1 – 28 ounce can crushed tomatoes
- 1/4 cup plain yogurt, cream, coconut milk, or cashew cream (see notes)
- 2 tablespoons almond butter or tahini
- 2 teaspoons sea salt
- Optional: 2 tablespoons brown or coconut sugar (omit for Whole30)
- 2 lbs. ground beef, pork, lamb, or a combination
- 2 tablespoons each: very finely minced ginger and onion
- 1 tablespoon each: sea salt, curry powder, and fish sauce
- 4 garlic cloves, minced
- Heat 3 tablespoons of the oil in a large frying pan over medium-high 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.
- Transfer to a blender and add 1 cup of water, the cream, almond butter, sea salt, and if you’re using, the sugar. Blend on high until smooth.
- 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.
- Heat the remaining oil in a large skillet over medium-high 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 then reduce the meat 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.
- While the curry is simmering, take this time to make some rice or cauliflower rice to serve it with.
If you want to keep this dairy-free, use either canned coconut milk or cashew cream. To make the cashew cream, blend 1 cup of cashews with 1 1/2 cups of water in your high-powered blender. You will have more than you need and can use the extra in this Dairy Free Tomato Cream Sauce or Not Yo Mama’s Pork Chops and Mushroom Soup.