This meatball curry recipe is packed with exotic Indian flavors. Juicy, tender meatballs cooked in a creamy yogurt sauce that is flavored with Indian spices. This simple and easy recipe gets ready in less than 30 minutes.
Table of Content
My kids LOVE meatballs. I don't know why. But give them anything in the shape of a ball and it just suddenly becomes a favorite.
This is a very authentic Indian meatballs 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.
Why make this curry?
- This meatball curry takes only 30 minutes to make.
- The spices used here are easy to find in any supermarket or Asian grocery store.
- Today I served this meatball curry alongside my lamb masala, Indian naan bread, and spiced Indian potatoes as I have guests. But you can also use this as a main course along with some side dishes like mushroom masala. If you don't want to serve it with basmati rice you can also serve this with sweet potato chapati, naan, paratha, or any other Indian bread.
Ingredients and substitutes
- Meat - I grew up eating these with beef but I have often used ground chicken or ground turkey too! Works great with both. Ground lamb is another good option.
- Spiced - Today, I am using classic Indian spices like cayenne, paprika, cumin, coriander, turmeric, and garam masala. These can be found in most supermarkets on the spices rack these days. Alternatively, you can make this recipe with curry powder as I did in my meatball kofta curry.
- Yogurt - I have always used yogurt in this recipe to keep it authentic but you can also use coconut milk or cream as we did in our kofta curry. Both taste absolutely delicious but obviously, the one with coconut cream will have a coconut flavor.
- Breadcrumbs/semolina - This helps keep the meatballs moist and juicy so do not omit them. If you don't want to use dry breadcrumbs, you can also use semolina.
Easy meatball curry
Prepare meatballs
- Combine - Add all meatball ingredients in a bowl and mix well to combine.
Pro tip - Never over-mix ground meat as the meatballs will become tough - Shape - Take about 2 tablespoon worth of ground meat mixture. Shape into a ball and set aside.
Pro tip - Dip your hands in water or smear some oil on your hands. This will make it easier to work with. Otherwise, the mixture can be sticky
Make the curry
- Saute - In a pan, over medium heat, saute onions, garlic, and ginger in oil until the onions are translucent. Add the tomatoes and saute for 2 to 3 minutes more until soft.
- Spices - Next, add all the powdered spices. Saute until fragrant using a few tablespoons of water to prevent the spices from burning.
Pro tip - When cooking spices, you want to cook on low with a little liquid to prevent them from burning. - Gravy - Add Greek yogurt and lemon juice. Combine well. Then, pour in the chicken stock /broth. Bring to a boil then cover and simmer for 5 minutes.
Pro tip - Make sure there are no lumps when you add the Greek yogurt. And if necessary, use a whisk to make it smooth
- Meatballs - Open the pan and gently drop the meatballs, one at a time. Shake the pan so the meatballs sink into the sauce. Cover the pan again and simmer on medium-low for 10 minutes.
- Garnish - Add the cilantro. Stir to combine. Taste and adjust seasoning. If necessary, add a little water for gravy.
Pro tip - The consistency of a curry depends on what you going to serve it with. I like a little gravy when I serve it with rice but I prefer it thicker when I serve it with chapati or naan. - Enjoy!
Tips for success
- These meatballs work great with lean meat. Too much fat will result in misshapen balls as the fat cooks off.
- Make sure ground beef is thawed well so you do not have too much moisture in the meatballs.
- When working with meatballs, do not overwork them. This makes tough meatballs. Instead, dip your hand in clean water and work them with a light hand. The water prevents them from sticking to your hands so it's easier to work.
- Make sure to cook the Indian spices. It's all about marrying those flavors. Add a few tablespoons of water to prevent them from burning but cook until you have a nice fragrance from the spices.
- Bring the curry to a boil, but do not put the meatballs when the curry is boiling. Instead, put the meatballs on a light simmer. This way they won't break.
- Cook until the meatballs are just tender. Do not overcook as it will make the meatballs tough.
- Let the meatballs sit in the curry for a while this helps them soak up moisture making them moist and juicy. In fact, this curry is even better the next day.
Frequently asked questions
How long will this meatball curry keep?
This meatball curry recipe will keep in the fridge for 3 to 4 days. You can also keep it in the freezer for up to a month.
Can I use ground chicken instead of beef for this curry?
Absolutely, the spices and flavors in this dish work with chicken, beef, lamb, and pork too.
What do I serve with this curry?
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.
What side dish goes with this meatball curry?
For a side dish, I like to serve a vegetarian dish like
Black beans curry or Black Beans Coconut Curry
Channa Masala - Chickpea Curry or Kidney beans curry
Mushroom masala or aloo gobi (sauteed Indian cauliflower)
Printable Recipe
Indian Meatball Curry
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: Stovetop
Difficulty: Easy
Calories: 299kcal
Adjust Servings Here: 8 servings
Description
This meatball curry recipe is packed with exotic Indian flavors. Juicy, tender meatballs cooked in a creamy yogurt sauce that is flavored with Indian spices. This simple and easy recipe gets ready in less than 30 minutes.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
For the meatballs
- 1 lb (500 g) Ground beef (or turkey)
- 1 teaspoon Garlic (grated)
- 1 teaspoon Ginger (grated)
- ¼ teaspoon Garam masala
- ¼ teaspoon Paprika
- ¼ teaspoon Turmeric
- 1 teaspoon Coriander powder
- ½ teaspoon Cumin powder
- ½ teaspoon Garam masala
- 2 tablespoon Breadcrumbs (or semolina)
- 1 large Egg
- ½ teaspoon Salt
- ¼ teaspoon Pepper
For the curry
- 2 tablespoon Cooking oil
- ½ cup Onions (chopped finely)
- 1 tablespoon Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 cup Tomato (chopped finely)
- 1 teaspoon Salt
- ¼ cup Cilantro chopped
- 1 teaspoon Cayenne powder (or chili powder)
- 1 tsp Sweet paprika
- 1 teaspoon Cumin powder
- 1 tablespoon Coriander powder
- ¼ teaspoon Turmeric powder
- ½ teaspoon Garam masala
- ½ cup (120 ml) Greek yogurt
- 1 tablespoon Lemon juice
- 1 - 1½ cup (240 ml) Chicken broth (or stock )
Instructions
Prepare meatballs
- Combine - Add all meatball ingredients in a bowl and mix well to combine.Pro tip - Never over-mix ground meat as the meatballs will become tough1 lb Ground beef, 1 teaspoon Garlic, 1 teaspoon Ginger, ¼ teaspoon Garam masala, ¼ teaspoon Paprika, ¼ teaspoon Turmeric, 1 teaspoon Coriander powder, ½ teaspoon Cumin powder, ½ teaspoon Garam masala, 2 tablespoon Breadcrumbs, 1 large Egg, ½ teaspoon Salt, ¼ teaspoon Pepper
- Shape - take about 2 tablespoon worth of ground meat mixture. Shape into a ball and set aside. Pro tip - Dip your hands in water or smear some oil on your hands. This will make it easier to work with, otherwise, the mixture can be sticky
Make the curry
- Saute - n a pan over medium heat, saute onions. garlic, and ginger in oil until the onions are translucent. Add the tomatoes and saute for 2 to 3 minutes more until soft.2 tablespoon Cooking oil, ½ cup Onions, 1 tablespoon Garlic, 1 tablespoon Ginger, 1 cup Tomato
- Spices - Next, add all the powdered spices. Saute until fragrant using a few tablespoons of water to prevent the spices from burning. Pro tip - when cooking spices you want to cook on low with a little liquid to prevent them from burning.1 teaspoon Cayenne powder, 1 teaspoon Sweet paprika, 1 teaspoon Cumin powder, 1 tablespoon Coriander powder, ¼ teaspoon Turmeric powder, ½ teaspoon Garam masala
- Gravy - Add Greek yogurt and lemon juice. Combine well. Then add the chicken stock /broth. Bring to a boil then cover and simmer for 5 minutes. Pro tip - make sure there are no lumps when you add the Greek yogurt if necessary use a whisk to make it smooth½ cup Greek yogurt, 1 tablespoon Lemon juice, 1 - 1½ cup Chicken broth, 1 teaspoon Salt
- Meatballs - Open the pan and gently drop the meatballs one at a time. Shake the pan so the meatballs sink into the sauce. Cover the pan again and simmer on medium-low for 10 minutes.
- Garnish - Add the cilantro. Stir to combine. Taste and adjust seasoning. If necessary add a little water for gravy. Pro tip - the consistency of a curry depends on what you going to serve it with. I like a little gravy when I serve it with rice but I prefer it thicker when I serve it with chapati or naan¼ cup Cilantro chopped
- Enjoy!
Recipe Notes & Tips
- These meatballs work great with lean meat. Too much fat will result in misshapen balls as the fat cooks off.
- Make sure ground beef is thawed well so you do not have too much moisture in the meatballs.
- When working with meatballs do not overwork them. This makes tough meatballs. Instead, dip your hand in clean water and work them with a light hand. The water prevents them from sticking to your hands so it's easier to work.
- Make sure to cook the Indian spices. It's all about marrying those flavors. Add a few tablespoons of water to prevent them from burning but cook until you have a nice fragrance from the spices.
- Bring the curry to a boil but do not put the meatballs when the curry is boiling. Instead, put the meatballs on a light simmer. This way they won't break.
- Cook until the meatballs are just tender. Do not overcook as it will make the meatballs tough.
- Let the meatballs sit in the curry for a while this helps them soak up moisture making them moist and juicy. In fact, this curry is even better the next day.
Nutrition Information
Calories: 299- kcalCarbohydrates: 20- gProtein: 12- gFat: 19- gSaturated Fat: 8- gCholesterol: 44- mgSodium: 492- mgPotassium: 259- mgFiber: 2- gSugar: 13- gVitamin A: 235- IUVitamin C: 5- mgCalcium: 25- mgIron: 2- mg
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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Tricia
It came out very tasty but I almost tripled the recipe so the only thing that I needed to do was add a corn starch slurry at the end to make the liquid component become “gravy“! Thx!!
Veena Azmanov
Thank you, Tricia
Marguerite
My guests and I absolutely enjoyed these tender meatballs! I used chicken and it was delicious and light for this warm weather
I have tried other recipes but this is the one for me !!
Thank you so much
Veena Azmanov
Thank you, Marguerite.
SB
Hi, I just tried this recipe and it was delicious but didn’t see a measurement for the chicken broth. I guessed 1 cup but just wanted to confirm that I used the correct amount. Is 1 cup the correct amount for the sauce?
Veena Azmanov
Hey SB, Thanks for the lovely feedback. yes, 1 to 1 1/2 cup of broth or water would work.