Meatballs in Spicy Curry

By Carol | From A Chef’s Kitchen

These Meatballs in Spicy Curry are bursting with flavor and can be made with any protein! Try beef, lamb, chicken, or turkey meatballs generously coated in this amazing spicy Indian-inspired sauce, perfect for a comforting and exotic meal.

Equipment

• Wusthof Chef Knife
• Cutting Board
• Nonstick Skillet
• Rimmed Sheet Pan
• Cookie Scoop Set
• Glass Mixing Bowls

Ingredients

Meatballs

• Cooking spray
• 2 tablespoons coconut oil
• 1 large onion, finely chopped (divided for meatballs and sauce)
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 tablespoon ground cumin
• 2 teaspoons curry powder
• 1/2 cup chopped cilantro
• 1/2 cup panko breadcrumbs
• 1/2 cup beef broth, divided
• 1 large egg
• 1 1/2 teaspoons salt
• Freshly ground black pepper, to taste
• 1 1/3 pounds ground meat (beef, lamb, chicken, or turkey)

Sauce

• 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
• Basmati rice, for serving
• Cilantro sprigs for garnish
• Lime wedges for garnish

Instructions

Meatballs

1. Preheat your oven to 375°F (190°C). Line a large baking sheet with aluminum foil and spray it lightly with cooking spray. This will prevent sticking and make cleanup easier.
2. In a large sauté pan, heat the coconut oil over medium-high heat. Add the finely chopped onion and cook for 8-10 minutes, or until the onion is softened and translucent. Transfer about 1/3 of the cooked onions to a large mixing bowl, reserving the remaining onions in the sauté pan for the sauce. Set the pan aside.
3. While the onions you transferred to the bowl are still warm, add the minced garlic, minced ginger, ground cumin, and curry powder. Stir well to combine, allowing the warmth of the onions to release the aromatics’ flavors. Let this mixture cool to room temperature before proceeding.
4. To the cooled onion mixture in the bowl, add the chopped cilantro, panko breadcrumbs, 1/4 cup of the beef broth, the egg, salt, and freshly ground black pepper. Mix these ingredients thoroughly until well combined.
5. Now, add your chosen ground meat (beef, lamb, chicken, or turkey) to the bowl. Mix gently but thoroughly, ideally using gloved hands, until all ingredients are evenly incorporated without overworking the meat.
6. Using a 1-inch cookie scoop, portion the meat mixture into approximately 36 even meatballs. Place them on the prepared baking sheet. Drizzle the remaining 1/4 cup of beef broth over the meatballs. This will help them stay moist and tender during baking.
7. Bake the meatballs for 20-25 minutes, or until the internal temperature of the meatballs reaches 165°F (74°C) on an instant-read thermometer.

Sauce

1. While the meatballs are baking, return the sauté pan with the reserved onions to medium-high heat. Add the minced garlic, minced ginger, 2 tablespoons of curry powder, and the all-purpose flour. Cook for 1-2 minutes, stirring constantly, to toast the flour and spices.
2. Gradually stir in the 3 1/2 cups of beef broth, followed by the can of petite diced tomatoes (undrained) and the tomato paste. Bring the mixture to a boil, then reduce the heat to a simmer. Let it gently simmer for 15-20 minutes, or until the sauce has thickened to your desired consistency.
3. Stir in the coconut milk and the remaining 1/2 cup of chopped cilantro. Season the sauce with salt and freshly ground black pepper to taste.
4. Once the meatballs are fully cooked, gently add them to the simmering curry sauce. Stir carefully to ensure each meatball is coated in the rich, flavorful sauce.
5. Serve the Meatballs in Spicy Curry hot over cooked basmati brown rice. Garnish with fresh cilantro sprigs and lime wedges for a vibrant finish and an extra burst of freshness.

Chef’s Notes & Tips

Ingredient Prep: The large onion specified in the ingredient list is intended for both the meatballs and the sauce. Cook the entire onion in the coconut oil as instructed, then divide it, reserving a portion for the sauce while the rest goes into the meatballs. This helps build a cohesive flavor profile throughout the dish.

Tips for Success:

• Even Seasoning: Always mix all the non-meat ingredients (spices, binders, aromatics) thoroughly first. This ensures that when you add the ground meat, all the seasonings are perfectly distributed without the need for overmixing the meat, which can lead to a tough texture.
• Moisture Retention: A crucial tip for incredibly tender meatballs is to drizzle a little bit of broth or stock over them before baking. This simple step creates a moist environment in the oven, preventing the meatballs from drying out and resulting in a wonderfully succulent interior.

Make Ahead Options:

• This delicious dish is perfect for meal prepping! You can prepare the Spicy Curry Meatballs 1-2 days ahead of time. Simply store them in an airtight container in the refrigerator.
• To reheat, place the meatballs and sauce in an oven-safe dish and bake at 350°F (175°C) until heated through, stirring occasionally to ensure even warming.

Freezer-Friendly:

• These meatballs also freeze beautifully! Once completely cooled, portion them into airtight, freezer-safe containers. You can freeze them in individual serving sizes or larger batches, depending on your needs. Thaw them overnight in the refrigerator or gently reheat from frozen in the microwave.
• For oven reheating from frozen, place in an oven-safe dish and bake at 350°F (175°C) until heated through, adding a splash of broth if the sauce appears too thick.

Nutrition Facts (Estimated Per Serving)

Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.