Indian Meatball Curry Recipe
This meatball curry recipe is packed with exotic Indian flavors. Juicy, tender meatballs cooked in a creamy coconut sauce that is flavored with Indian spices such as cumin, coriander, and sweet smoked paprika. This simple and easy recipe gets ready in just 20 minutes
My kids LOVE meatballs. I don't know why. But give them anything in the form of a ball and it just suddenly becomes a favorite.
This is a very authentic Indian meatball curry that my kids loved eating with grandma. I remember eating it as a kid and she would often make it for my kids when we went there on vacation. So just in honor of keeping her memory for them, I do not tamper with the recipe.
I will be honest and say that I did try once. I added spinach inside the meat and my son goes. "Mama this is not the same as Nana's meatball curry!! Can you ask her again for the recipe"! HA!! I know, busted! So in honor of my mom (who I miss every day of my life), I do not tamper with the recipe anymore.
About this meatball curry
This meatball curry takes only 20 minutes to cook. The spices used here are easy to find in any supermarket. And yet, if you don't have them, you can make your own homemade curry powder and garam masala.
Today, I have served it with steamed rice, Indian chapati alongside my quick and easy chicken curry. But, it also works wonderfully with chapati, naan, paratha or any other Indian bread.
Useful tips and tools
- I keep my silicon wooden spatulas for my Indian food. Avoid wooden spoons and spatulas unless you don't mind that they can leave color and flavor, which may not work with other foods.
- Also, use a glass or stainless steel bowl to prepare the marinade. Avoid plastic as they can absorb color and flavor. And, never use aluminum for yogurt or lemon marinades as they cause oxidization of the metal.
- Use a heavy bottom saute pan when making rice as it prevents sticking on the bottom. I like to use my cast-iron skillet as it retains heat nicely.
- A clean chopping board and a utility knife work best for cutting the veggies.
- Also, I like to use a flat rubber spatula when stirring the rice so it does not break the grains.
- Use a measuring cup for the liquid ingredients so you don't add too much or too little
Ingredients and substitutes (Save/Pin)
- Meat - I grew up eating these with Beef but I have often used Turkey too! Works great with both.
- Curry powder - Curry powder is readily available in most supermarkets these days. So, if you don't have the spices below don't worry too much, just add two heaping tablespoons of curry powder. Make sure you buy the curry powder that is right for you, not-spicy, medium or hot. I make my own so you can find my homemade curry powder as well as garam masala. So, if you like making your spice mixes, you will love to try these.
- Yogurt or Coconut Cream - I have always used yogurt in this recipe to keep it authentic but often when I need to make it Kosher or keep it non-dairy - I have used coconut cream. Both taste absolutely delicious but obviously, the one with coconut cream will have a coconut flavor.
- Semolina - This helps keep the meatballs moist and juicy so do not omit Breadcrumbs work the same way but I still prefer semolina - I think it's less obvious. (not sure how to explain that -ha !)
Indian Meatball Curry (Save/Pin)
Marinate and Prepare the meatballs
- Add all meatball ingredients and mix well to combine.
- Do not over mix as the ball will become hard.
- Form small golf size balls and set aside.
Make the Curry
- Saute onions in oil until translucent
- Add ginger and garlic. Cook for another 30 seconds.
- Add the tomatoes, curry powder and garam masala.
- Saute well for about two minutes until fragrant.
- Add coconut cream - combine well
- Cook for two more minutes more.
- Blend the curry to a smooth sauce like a soup using a hand blender (if using a regular blender let the sauce cool for a bit)
- Pour the mixture back into the pot.
- Add 1/4 cup water and bring to a boil.
- Once the curry comes to a boil, lower the heat to a simmer
- Gently drop the meatballs into the curry.
- Partially cover the pot and let simmer on medium-low for about 10 minutes.
- After 10 minutes - add in the lemon juice and cilantro.
- Taste and adjust seasoning.
- Check consistency - if necessary add water and let come to a boil
- Serve with steam rice or Indian bread.
Today I served this meatball curry alongside my lamb masala, Indian naan bread, spiced Indian potatoes
Frequently asked questions
This meatball curry recipe will keep in the fridge for 3 to 4 days. You can also freeze it for up to a month.
You can use plain yogurt instead of coconut cream.
Absolutely, this recipe is very simple and easy and can be multiplied a few times if you need to serve more people. Just change the number of servings in the recipe card below and it should calculate the recipe for you.
Absolutely, the spices and flavors in this dish work with chicken, beef, lamb, and pork too.
You can serve it with steamed rice or Indian bread. Sometimes, I serve it with our family's favorite coconut turmeric rice or fruit and nut pilaf. Indian chapati, roti or naan are perfect with this. And, when I'm on a low carb diet I usually go with my cauliflower turmeric rice or mustard dill cauliflower rice.
These are the traditional Indian spices you can use if you do not have curry powder on hand
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp Chilly powder or paprika
1/2 tsp Turmeric
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Description
Ingredients
For the meatballs
- 500 grams (1.0 lb) Ground beef or turkey
- 1 tsp Garlic grated
- 1 tsp Ginger grated
- 1/4 tsp Garam masala
- 1/4 tsp Paprika
- 2 tbsp Semolina or bread crumbs
- 1/4 cup Cilantro chopped finely
- 1/2 tsp Salt
- 1/4 tsp Pepper
For the curry
- 1/2 cup Onions chopped finely
- 1 tbsp Garlic minced
- 1 tbsp Ginger grated
- 1 cup Tomato chopped finely
- 2 tbsp Curry powder
- 1/2 tsp Garam masala
- 1/2 cup coconut cream
- 1 tbsp Lemon juice
- 2 tbsp Cooking oil
- 1 tsp Salt
- 1/4 cup Cilantro chopped
Instructions
Prepare meatballs
- Add all meatball ingredients and mix well to combine.
- Do not over mix as the ball will become hard.
- Form small golf size balls and set aside.
Make the curry
- Saute onions in oil until translucent
- Add ginger and garlic. Cook for another 30 seconds.
- Add the tomatoes, curry powder and garam masala.
- Saute well for about two minutes until fragrant.
- Add coconut cream - combine well
- Cook for two more minutes more.
- Blend the curry to a smooth sauce like a soup using a hand blender (if using a regular blender let the sauce cool for a bit)
- Pour the mixture back into the pot.
- Add 1/4 cup water and bring to a boil.
- Once the curry comes to a boil, lower the heat to a simmer
- Gently drop the meatballs into the curry.
- Partially cover the pot and let simmer on medium-low for about 10 minutes.
- After 10 minutes - add in the lemon juice and cilantro.
- Taste and adjust seasoning.
- Check consistency - if necessary add water and let come to a boil
- Serve with steam rice or Indian bread.
Recipe Notes
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Chilly powder or paprika
- 1/2 tsp Turmeric
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Lyn
Hi Veena. Thank you, we really enjoyed this sauce, you saved my strongly flavoured, Indian pork rissoles. I bought a packet of Shish Kebob seasoning and followed the instructions to make meatballs. But they turned out to be dry and strong, so I was looking for a homemade sauce to simmer them in and yours was a winner for hubby’s dinner! I had most of your ingredients, so that’s good, but I didn’t have Garam Masala, so I used a little bit of my basic Indian flavours instead, turmeric and cumin. It didn’t need to be blended either, it was yummy. Popped the rissoles in and softened them until they were yummy. Thanks to you. 🥰
Veena Azmanov
Thank you, Lyn. I am so happy you enjoyed this recipe. You can make garam masala at home too. Here, use my recipe. You probably already have the spices in your cupboard. Thanks for the feedback
Catherine
Thursday marks the anniversary of my mom's passing. I miss her dearly too and wish I could cook the way she did...cooking is my way of feeling close to her when she's not here. This dish is beautiful and sounds so, so good! I would love to try it! xo, Catherine
Veena Azmanov
Thank you Catherine. Sorry to hear about your mom. I know the feeling. Cooking is one way for most of us to remember mom by. Isn't it?
Marisa Franca @ All Our Way
Yep!! Mom's cooking was always extra special and I understand about missing your mom. I used to talk to mine at least once of not twice a day. After my dad passed away I knew how lonely she was. She sure did love to cook -- I guess I got that from her. I've never made a lot of curry but your meatball recipe looks fantastic. We love our meatballs and with curry it would certainly have lots of flavor!! I'm pinning!! Looking forward to making the recipe.
Veena Azmanov
Thank you Marisa. Yeah talking to mom is always the best enh? I use to love talking to her and would have a hard time keeping the phone down. I too got cooking from my mom. She was amazing.! I do hope you try this recipe - you will love it if you like curry.
Adriana Lopez Martn
Curry is one of my favorite recipes and dishes. With so much flavor and the pairings are also fantastic. Love to add rotti and basmati rice to mine. I am so hungry now.
Veena Azmanov
Absolutely Adriana. Rotti and Basmati would make an awesome combination.
Marlynn | UrbanBlissLife
Yummy! This sounds delicious. It's really cool that you have such a fun recipe to pass down! 🙂
Veena Azmanov
Thank you Marylnn - Yes I love making my mom recipes - it takes me to my childhood
Joanna @ Everyday Made Fresh
Sounds like a really great comfort food. I've never had many recipes with curry, but I bet the meatballs give it the perfect addition.
Veena Azmanov
Absolutely Joanna. Meatballs in curry really are delicious. They soak up all the sauce and get really moist and tender. You will love it.
Catherine
I made this tonight. It's absolutely delicious! Thankypi so much for this recipe. I tripled the recipe so we could have somr for lunches. It was so tasty, there won't be as much for lunches as I thought, lol. It is a very easy recipe to majr. I had all the ingredients on hand. I was a little doubtful about cooking the meatballs in the sauce because I always brown meatballs first. This worked perfectly! They were just saturated in the delicious taste of the curry. The curry sauce is so good that I could enjoy eating it alone with the rice. I used ground turkey for the meatballs. I think I will try this same curry with chinks of chicken meat, too. This recipe is a keeper.
Veena Azmanov
Aww thank you so much Catherine! SO happy to read this comment. Thank you !! It will definitely taste good with chicken or any group meat balls. Yes the meatballs if left in the gravy absorbs the juices so beautifully. Thank you Catherine