Description
These flavorful Meatballs in Spicy Curry combine tender baked meatballs seasoned with aromatic spices, simmered in a rich, creamy curry sauce made with coconut milk and tomatoes. Served over fragrant basmati rice and garnished with fresh cilantro and lime wedges, this dish offers a warm and comforting meal perfect for any occasion.
Ingredients
Meatballs
- Cooking spray
- 2 tablespoons coconut oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced (divided)
- 1 tablespoon minced ginger (divided)
- 1 tablespoon ground cumin
- 2 teaspoons curry powder
- 1/2 cup chopped cilantro (divided)
- 1/2 cup panko
- 1/2 cup beef broth, divided
- 1 large egg
- 1 1/3 pounds ground beef (can substitute lamb, chicken, or turkey)
- 1 1/2 teaspoons salt
- Freshly ground black pepper, to taste
Curry Sauce
- Remaining onions from meatball preparation (approximately 2/3 of 1 large onion)
- 4 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 tablespoons curry powder (preferably Madras)
- 4 tablespoons all-purpose flour
- 3 1/2 cups beef broth
- 1 can (15-ounce) petite diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1/2 cup coconut milk
- 1/2 cup chopped cilantro
- Salt and freshly ground black pepper, to taste
For Serving and Garnish
- Basmati rice, cooked
- Cilantro sprigs
- Lime wedges
Instructions
- Prepare Meatballs: Preheat the oven to 375°F (190°C). Line a large baking sheet with aluminum foil and spray it lightly with cooking spray to prevent sticking.
- Sauté Onions: Heat the coconut oil over medium-high heat in a large sauté pan. Add the chopped onion and cook for 8-10 minutes until softened. Transfer one-third of the cooked onions to a large bowl, leaving the remainder in the pan and setting it aside for later.
- Mix Spices with Onions: While the onions in the bowl are still warm, stir in minced garlic, ginger, ground cumin, and curry powder. Allow the mixture to cool to room temperature to prevent cooking the egg in the next step.
- Combine Meatball Ingredients: To the cooled onion mixture, add chopped cilantro, panko breadcrumbs, 1/4 cup beef broth, egg, salt, and freshly ground black pepper. Mix well. Then add the ground beef (or your choice of lamb, chicken, or turkey) and mix thoroughly until evenly combined.
- Form and Bake Meatballs: Using a large cookie scoop or spoon, form about 36 uniform meatballs. Arrange them on the prepared baking sheet and drizzle with the remaining 1/4 cup beef broth to keep them moist. Bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
- Prepare Curry Sauce: While the meatballs bake, return the remaining onions in the sauté pan to medium-high heat. Add minced garlic, ginger, curry powder, and flour. Cook, stirring constantly, for 1-2 minutes to cook out the raw flour taste.
- Add Liquids and Simmer: Gradually whisk in the beef broth, diced tomatoes with juices, and tomato paste. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15-20 minutes until the sauce thickens nicely.
- Finish Sauce: Stir in coconut milk, chopped cilantro, and season with salt and freshly ground black pepper to taste. Allow the sauce to warm through without boiling.
- Combine Meatballs and Sauce: When meatballs are fully cooked, add them to the sauce gently stirring to coat them well with the curry sauce.
- Serve: Serve the meatballs and curry sauce over hot, cooked basmati rice. Garnish with cilantro sprigs and lime wedges for a fresh, zesty finish.
Notes
- To check meatball doneness accurately, use an instant-read thermometer to ensure internal temperature reaches 165°F (74°C).
- Substitute ground beef with ground lamb, chicken, or turkey to alter flavor and fat content.
- If panko breadcrumbs are unavailable, regular breadcrumbs can be used as a substitute.
- Adjust the amount of curry powder according to your spice preference.
- For a gluten-free version, substitute panko and all-purpose flour with gluten-free alternatives.
- Serve with any long-grain rice, but basmati enhances the dish’s authentic flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking with Simmering (Stovetop)
- Cuisine: Indian-inspired
