Indian Inspired Meatball Curry is mildly spiced, with tender seasoned meatballs cooked in tomato-based sauce with okra. This recipe was inspired by Indian korma, a type of mild curry, and the meatballs would likely be made of lamb. While this recipe requires a little bit of work making and frying the meatballs, the end result is well-worth the effort. Perfect for a Sunday dinner with family and friends with a starter of Breaded Cauliflower, Indian Inspired Meatball Curry is rich with a profusion of flavors. Serve Indian Inspired Meatball Curry with steamed rice, warm naan or as is. Refrigerate any unfinished portion of the curry and reheat it for a great lunch.
Prep Time Meatballs: 45 minutes plus 30 minutes refrigeration time, Prep Time Sauce: 15 minutes, Total Time: 2 hours, 45 minutes. Yields approximately 42 golf ball size meatballs. Serves 6 to 8.
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Ingredients:
For the meatballs:
- 1 lb Ground Beef (73/27 blend recommended)
- 1 lb Ground Pork
- 2 Serrano Chilis, minced
- 2 Tbs crushed Ginger
- 2 Tbs minced Garlic
- ½ Tb ground Cumin
- ½ Tb Garam Masala
- 1 Tb granulated Onion
- ½ Tb coarse Sea Salt
- 1 Tb minced Mint leaves
- 1 Tb minced Cilantro leaves
- ½ cup Unseasoned Bread Crumbs
- 1 large Egg, beaten
For the sauce:
- ¼ cup Cooking Oil
- 1 Serrano Chili, sliced into thin rounds
- 1 large Onion, peeled, trimmed and sliced lengthwise to yield approximately 1 ½ cups
- 1 Tb crushed Ginger
- 1 Tb minced Garlic
- 1 lb Okra, trimmed and sliced into ½-inch pieces
- ¼ tsp coarse Sea Salt
- ½ tsp Garam Masala
- ½ tsp ground Cumin
- ½ tsp ground Turmeric
- 1 28-oz. can Crushed Tomatoes
- 1 cup Water
- 2 Tbs minced Mint leaves
- 2 Tbs minced Cilantro leaves
Preparation:
- Place all the ingredients for the meatballs in a large mixing bowl and mix with your hands until just combined.
- Form golf ball sized meatballs with your hands and place in a container, separating the layers of meatballs with wax paper sheet(s), until all the mixture is made into meatballs; this recipe should yield around 42 meatballs. Cover and refrigerate for 30 minutes or longer until ready to cook.
- Pour the cooking oil into a large, deep pan, we use a fricassee pan for this, and fry the meatballs over a medium-high heat in batches, gently turning them, until golden brown. Remove the fried meatballs to a bowl and continue in batches until all the meatballs have been fried and removed to the bowl; cover the bowl and keep warm.
- While browning the meatballs, slice the serrano chile and onion and combine in a bowl.
- Add the the onion and serrano chili to the pan and sauté, uncovered, over a medium-high heat until the onion has softened and is turning golden brown.
- Add the ginger and garlic to the pan and sauté, uncovered, for 2 minutes, then add the sea salt, garam masala, cumin, and turmeric to the pan; stir to mix and sauté, uncovered, for 1 minute.
- Add the crushed tomatoes and water to the sauce, lower to a medium heat, cover and cook for 45 minutes.
- While the sauce is cooking, trim and slice the okra and reserve in a bowl. Mince the mint and cilantro leaves and reserve in a second bowl.
- After 45 minutes, add the meatballs and any drippings back into the sauce, then add the okra to the sauce; stir gently, cover and continue to cook for 30 minutes.
- Remove the Indian Inspired Meatball Curry from the heat, stir in minced mint and cilantro leaves, cover and allow it to rest for 5 minutes then serve.
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