Indian Meatball Curry

Indian Meatball Curry

This spiced meatball curry is packed with Indian flavors thru and thru. The meatballs are juicy, tender and soaked in a curry that is flavored with exotic Indian spices and creamy yogurt. It’s simple, easy and very authentic.

My kids LOVE meatballs. I don’t know what it is but give them anything in the form of a balls and it’s just suddenly becomes edible.

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 temper 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 here 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 temper with the recipe.

Indian Meatball Curry Recipe

So Let’s talk ingredients and substitutes 

• Meat – I grew up eating these with Beef but I have often used Turkey too! Works great with both.
• Spice Mix – I have given you a traditional spice mix that mom used because that’s what I still use. But I do know that not everyone has all the Indian spices. However now a days a good blend of Indian Curry Powder is quite similar to this spice mix. So a good curry powder as a substitute will work just as well.
• 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 Recipe

This meatball curry can be served with as a meal on it own with just steamed rice or with some delicious Indian Chapati. Today we made Indian dinner so I made this Meatball Curry along with my Slow Cooked Lamb Masala (recipe coming soon), Spiced Indian Potatoes and Chapatis.

Indian Meatball Curry Recipe with Lamb Masala and Chapati

Recipe  – Indian Meatball Curry Recipe
 
For the Curry/Sauce

• Onion – 1/2 cup (1 medium) chopped
• Garlic – 1 tbsp minced
• Ginger – 1 tbsp grated
• Tomato – 1 large chopped (about 1 cup)
• Yogurt or Coconut Cream –  60 ml (1/ 2 cup)
• Lemon juice – 1 tbsp
• Cooking Oil – 2 tbsp
• Salt -1 tsp
• Cilantro – 1/4 cup chopped

Traditional Indian Spice Mix  (or substitute with 2 tbsp Curry Powder)

• Coriander – 1 tsp coriander
• Cumin – 1 tsp cumin
• Chilly powder or Paprika – 1 tsp
• Garam Masala – 1/2 tsp
• Turmeric – 1/2 tsp
• Pepper powder  – 1/2 tsp

For the meat balls

• Minced Turkey or Beef  – 500 grams
• Garlic – 1 small grated
• Ginger – 1 tsp grated
• Garam Masala – 1/4 tsp
• Chilly Powder or Paprika  – 1/4 tsp (optional)
• Semolina or Dry Bread Crumbs – 2 tbsp semolina
• Salt and Pepper to taste

Indian Meatball Curry Recipe Progress Pictures

Method: 

Marinate and Prepare the meatballs

• Add all meatball ingredients and mix well to combine.
• Do not over mix as the ball with get tougher.
• Form small golf size balls and set aside

Make the Curry

• Heat oil in a saute pan.
• Saute the onion for two minutes,
• Add ginger and garlic. Cook for another minute.
• When the onions are translucent – add spice mix powders along with the chopped tomatoes.
• Saute well for about a minute minutes
• Add 1/4 cup water and let cook for another five minutes stirring often so the spices don’t burn.
• The mixture should have turned more deep in color.
• Add  yogurt (or coconut cream) – Stir well.
• Cook for two more minutes.
• With a hand blender puree the mix to a smooth curry – It will look lighter and smoother
• Add 1/4 cup water and bring to a boil.
• Once the curry has come to a boil, lower the flame to a simmer.
• Spread the prepared meatball in the curry.
• Sprinkle the chopped Cilantro but do not stir.
• Partially cover the pot and let simmer on medium low for about 10 minutes.
• After 10 minutes – add in the lemon juice.
• Check the meatballs are cooked.
• Taste and adjust seasoning.
• Check consistency – add water if necessary.
• Serve with steam rice or Indian bread.

Save this recipe for later. You can find a collection of my recipes and tutorials here on Pinterest 

Indian Meatball Curry Recipe

Recipe Card – Indian Meatball Curry Recipe 

4 votes

Print

Indian Meatball Curry Recipe

Prep 15 mins

Cook 15 mins

Total 30 mins

Author Veena Azmanov

Yield 4

This spiced meatball curry is packed with Indian flavors thru and thru. The meatballs are juicy, tender and soaked in a curry that is flavored with exotic Indian spices and creamy yogurt. It's simple, easy and very authentic.

Ingredients

For the Curry/Sauce

• Onion - 1/2 cup (1 medium) chopped
• Garlic - 1 tbsp minced
• Ginger - 1 tbsp grated
• Tomato - 1 large chopped (about 1 cup)
• Yogurt or Coconut Cream -  60 ml (1/ 2 cup)
• Lemon juice - 1 tbsp
• Cooking Oil - 2 tbsp
• Salt -1 tsp
• Cilantro - 1/4 cup chopped

Traditional Indian Spice Mix  (or substitute with 2 tbsp Curry Powder)

• Coriander - 1 tsp coriander
• Cumin - 1 tsp cumin
• Chilly powder or Paprika - 1 tsp
• Garam Masala - 1/2 tsp
• Turmeric - 1/2 tsp
• Pepper powder  - 1/2 tsp

For the meat balls

• Minced Turkey or Beef  - 500 grams
• Garlic - 1 small grated
• Ginger - 1 tsp grated
• Garam Masala - 1/4 tsp
• Chilly Powder or Paprika  - 1/4 tsp (optional)
• Semolina or Dry Bread Crumbs - 2 tbsp semolina
• Salt and Pepper to taste

Instructions

Marinate and Prepare the meatballs

• Add all meatball ingredients and mix well to combine.
• Do not over mix as the ball with get tougher.
• Form small golf size balls and set aside

Make the Curry

• Heat oil in a saute pan.
• Saute the onion for two minutes,
• Add ginger and garlic. Cook for another minute.
• When the onions are translucent - add spice mix powders along with the chopped tomatoes.
• Saute well for about a minute minutes
• Add 1/4 cup water and let cook for another five minutes stirring often so the spices don't burn.
• The mixture should have turned more deep in color.
• Add  yogurt (or coconut cream) - Stir well.
• Cook for two more minutes.
• With a hand blender puree the mix to a smooth curry - It will look lighter and smoother
• Add 1/4 cup water and bring to a boil.
• Once the curry has come to a boil, lower the flame to a simmer.
• Spread the prepared meatball in the curry.
• Sprinkle the chopped Cilantro but do not stir.
• Partially cover the pot and let simmer on medium low for about 10 minutes.
• After 10 minutes - add in the lemon juice.
• Check the meatballs are cooked.
• Taste and adjust seasoning.
• Check consistency - add water if necessary.
• Serve with steam rice or Indian bread.

Courses Lunch, Dinner

Cuisine Indian

You may also like these post....

Slow Cooker Indian Chicken Curry Recipe Indian Spiced Potatoes Quick and Easy Indian Chicken Curry in 15 minutes Turkey Meatball Pasta Made with Fresh Tomatoes Easiest Indian Chicken Biryani – in Three Easy Steps Quick and Healthy Indian Butter Chicken Quick Indian Chicken Tikka Masala Recipe Stove Top Homemade Naan – Indian Bread