Indian Meatball Curry Recipe
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!
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
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 ½ 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 pork chops and mushroom soup.
Serving: 1 serving = ¼ of the recipe, Calories: 606kcal, Carbohydrates: 28g, Protein: 56g, Fat: 31g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 142mg, Sodium: 3689mg, Potassium: 1661mg, Fiber: 7g, Sugar: 13g, Vitamin A: 461IU, Vitamin C: 25mg, Calcium: 189mg, Iron: 9mg