Authentic Indian Meatball Curry Recipe
This meatball curry recipe is packed with aromatic Indian flavors. Juicy, tender meatballs are cooked in a creamy yogurt sauce that is flavored with Indian spices. This simple and easy recipe gets ready in less than 30 minutes.
My children have an inexplicable fondness for meatballs. Anything crafted into a spherical shape instantly earns their favor, much to my amusement.
One dish that holds a special place in our hearts is an authentic Indian meatball curry, a cherished recipe passed down through generations. Fond memories flood back from enjoying this dish as a child, especially during visits to my mother’s home. It became a tradition for her to whip up this delight for my kids whenever we reunited for vacations.
In homage to my dear mother and to preserve the essence of these cherished moments, I’ve refrained from altering the recipe. Well, except for one misguided attempt. I once ventured to add spinach to the meat mixture, thinking I could enhance the dish. However, my son quickly discerned the difference, exclaiming, “Mama, this isn’t Nana’s meatball curry!” Caught red-handed, I couldn’t help but chuckle at his astute observation.
Since that playful rebuke, I’ve remained faithful to my mother’s recipe, honoring her memory with every batch of meatballs. Though she may no longer be with us, her culinary legacy lives on, bringing joy and comfort to our family table.
Why is this the best curry?
- Flavorful Spices: The blend of cumin, coriander, turmeric, and chili powder adds layers of aromatic and spicy flavor to both the meatballs and the curry sauce.
- Tender Meatballs: The combination of ground beef or lamb with onions, garlic, and ginger creates moist and flavorful meatballs that are perfectly seasoned.
- Rich and Creamy Sauce: The curry sauce made with diced tomatoes and coconut milk is creamy, rich, and flavorful, providing the perfect backdrop for the meatballs.
- Simple and Easy to Make: This recipe is straightforward and easy to follow, making it accessible for cooks of all skill levels to create a delicious Indian-inspired dish at home.
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 spice 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.
Step-by-step: 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 tbsp 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.
Assemble
- 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 are 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
- Use Fresh Ingredients: For the best flavor, use fresh spices, garlic, ginger, and cilantro. They will elevate the taste of your curry.
- Pre-cook the Meatballs: Pre-cooking the meatballs by browning them in a skillet before adding them to the curry will help them hold their shape and prevent them from falling apart in the sauce.
- Toast the Spices: Toasting the ground spices in a dry skillet for a minute or two before adding them to the curry can enhance their flavor and aroma.
- Simmer Gently: Once the meatballs are added to the curry sauce, simmer them gently over low heat. This will allow the flavors to meld together and the meatballs to cook through without becoming tough.
- Adjust Seasoning: Taste the curry sauce before adding the meatballs and adjust the seasoning as needed. You may need to add more salt, pepper, or spices to suit your taste.
- Garnish Before Serving: Garnish the finished curry with fresh cilantro just before serving. This will add a burst of fresh flavor and a pop of color to the dish.
- Serve with Accompaniments: Serve the Indian meatball curry with rice, naan bread, or roti to soak up the delicious sauce. A side of yogurt or a cucumber salad can also complement the flavors of the curry.
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Frequently asked questions
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.
Yes, you can use ground chicken or turkey instead of beef or lamb for a lighter alternative. Just make sure to adjust the cooking time, as poultry cooks faster than red meat.
Yes, you can make the meatballs ahead of time and store them in the refrigerator for up to 24 hours before cooking. Alternatively, you can freeze the uncooked meatballs for up to 3 months and thaw them in the refrigerator before cooking.
Yes, you can use store-bought meatballs to save time. Just make sure they are fully cooked before adding them to the curry sauce.
Yes, you can adjust the amount of chili powder or add a chopped green chili to make the curry spicier. You can also add a pinch of cayenne pepper for an extra kick.
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.
Indian Meatball Curry
This meatball curry recipe is packed with aromatic Indian flavors. Juicy, tender meatballs are cooked in a creamy yogurt sauce flavored with Indian spices. This simple and easy recipe gets ready in less than 30 minutes.
Video
Ingredients
- 1 lb (500 g) Ground beef or turkey
- 1 tsp Garlic grated
- 1 tsp Ginger grated
- ¼ tsp Garam masala
- ¼ tsp Paprika
- ¼ tsp Turmeric
- 1 tsp Coriander powder
- ½ tsp Cumin powder
- 2 tbsp Breadcrumbs or semolina
- 1 large Egg
- ½ tsp Salt
- ¼ tsp Pepper
- 2 tbsp Cooking oil
- ½ cup Onions chopped finely
- 1 tbsp Garlic minced
- 1 tbsp Ginger grated
- 1 cup Tomato chopped finely
- 1 tsp Salt
- ¼ cup Cilantro chopped
- 1 tsp Cayenne powder or chili powder
- 1 tsp Sweet paprika
- 1 tsp Cumin powder
- 1 tbsp Coriander powder
- ¼ tsp Turmeric powder
- ½ tsp Garam masala
- ½ cup (120 ml) Greek yogurt
- 1 tbsp Lemon juice
- 1 – 1½ cup (240 ml) Chicken broth or stock
Method
- Combine – Add all meatball ingredients in a bowl and mix well to combine.1 lb Ground beef, 1 tsp Garlic, 1 tsp Ginger, ¼ tsp Garam masala, ¼ tsp Paprika , ¼ tsp Turmeric, 1 tsp Coriander powder, ½ tsp Cumin powder, 2 tbsp Breadcrumbs, 1 large Egg, 1/2 tsp Salt, 1/4 tsp Pepper
- Shape – take about 2 tbsp worth of ground meat mixture. Shape into a ball and set aside.
- 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.2 tbsp Cooking oil, ½ cup Onions, 1 tbsp Garlic, 1 tbsp 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.1 tsp Cayenne powder, 1 tsp Sweet paprika , 1 tsp Cumin powder, 1 tbsp Coriander powder, ¼ tsp Turmeric powder, ½ tsp Garam masala
- Gravy – Add the Greek yogurt and lemon juice and combine well. Then, add the chicken stock /broth. Bring to a boil, then cover and simmer for 5 minutes.½ cup Greek yogurt, 1 tbsp Lemon juice, 1 – 1½ cup Chicken broth, 1 tsp 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.¼ cup Cilantro chopped
- Enjoy!
Notes
- Use Fresh Ingredients: For the best flavor, use fresh spices, garlic, ginger, and cilantro. They will elevate the taste of your curry.
- Pre-cook the Meatballs: Pre-cooking the meatballs by browning them in a skillet before adding them to the curry will help them hold their shape and prevent them from falling apart in the sauce.
- Toast the Spices: Toasting the ground spices in a dry skillet for a minute or two before adding them to the curry can enhance their flavor and aroma.
- Simmer Gently: Once the meatballs are added to the curry sauce, simmer them gently over low heat. This will allow the flavors to meld together and the meatballs to cook through without becoming tough.
- Adjust Seasoning: Taste the curry sauce before adding the meatballs and adjust the seasoning as needed. You may need to add more salt, pepper, or spices to suit your taste.
- Garnish Before Serving: Garnish the finished curry with fresh cilantro just before serving. This will add a burst of fresh flavor and a pop of color to the dish.
- Serve with Accompaniments: Serve the Indian meatball curry with rice, naan bread, or roti to soak up the delicious sauce. A side of yogurt or a cucumber salad can also complement the flavors of the curry.
Equipment you will need
Nutrition
Tried this recipe?
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Can the Meatballs be baked first then added to the sauce.
Yes, you can definitely baked and then add them to the sauce Kate.
This was delicious!!!! Thank you for a greatreat recipe. My family loved this tastey dish. I sautéed the meatballs ahead of time and it turned out great. I will definitely make it again.
Thank you so much Kirsty for the lovely feedback…
thank you for this recipe. I used ground chicken when I made it.
we made the meatballs for our Culture Fair since we chose India as our country to research. I figured kids are willing to TRY meatballs. I loved that they weren’t overwhelming spicy, or maybe I should say “hot”. I think the Greek yogurt helped with that balance.
Thank you Sue, That sounds fun!
Hi,
I noticed that the spices for the meat balls mention Garam masala
twice 1/4 and 1/2 lower down, that is 3/4 tsp is this correct?
Look forward to making this.
Expect it to be 5 stars. 🙂
Thank you.
A.G – there is 1/4 tsp garam masala in the meatball mixture and 1/2 tsp in the curry base. So, yes, garam masala is used twice in the recipe. Thanks for bringing it to my attention.
First time I made this recipe, and it turned out fantastic! Only change I made was using half beef and half pork because that’s what I had on hand :). Thanks for a great recipe!
Thank you for the feedback, Audrey. Glad you enjoyed this recipe
Lovely flavours but my sauce split. I followed the recipe exactly but it split when it was simmering before putting the meatballs in. I used 0% fat Greek yogurt. Could this be why?
Hazel, low fat could but an issue but usually the main culprit would be the heat was too high, causing the protein to curdle.
I tried making this but the yogurt curdled. I dont know why. I added it the next day and brought it to a boil (later simmered). Any idea why this happened?
Sounds like you added the yogurt to the cold curry and then brought it to a boil? It must be added at the time specified in the recipe.
I warmed up the curry first and then put the yogurt and then brought it to a boil, but next time I will try it again with all the recipe ingredients added at the right time. I also used beef buillon cube as I didnt have chicken stock.
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!!
Thank you, Tricia
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
Thank you, Marguerite.
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?
Hey SB, Thanks for the lovely feedback. yes, 1 to 1 1/2 cup of broth or water would work.