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.
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5 from 6 votes

Indian Meatball Curry Recipe

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.
Course Dinner, Lunch
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5 servings
Calories 296kcal
Author Veena Azmanov

Ingredients

For the Curry/Sauce

  • 1/2 cup Onion chopped
  • 1 tbsp Garlic minced
  • 1 tbsp Ginger grated
  • 1 Tomato chopped
  • 60 ml Yogurt or coconut cream
  • 1 tbsp Lemon juice
  • 2 tbsp Cooking oil
  • 1 tsp Salt
  • 1/4 cup Cilantro chopped

Traditional Indian Spice Mix (or substitute with 2 tbsp curry powder)

  • 1 tsp Coriander
  • 1 tsp Cumin
  • 1 tsp Chilly powder or paprika
  • 1/2 tsp Garam masala
  • 1/2 tsp Turmeric
  • 1/2 tsp Pepper powder

For the Meat Balls

  • 500 grams Minced turkey or beef
  • 1 clove Garlic grated
  • 1 tsp Ginger grated
  • 1/4 tsp Garam masala
  • 1/4 tsp Chili powder or paprika optional
  • 2 tbsp Semolina or dry bread crumbs
  • 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 will become hard.
  • 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.
  • 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 deeper 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 that the meatballs are cooked.
  • Taste and adjust seasoning.
  • Check consistency - add water if necessary.
  • Serve with steam rice or Indian bread.

Nutrition

Serving: 195g | Calories: 296kcal | Carbohydrates: 8.8g | Protein: 22.7g | Fat: 20.1g | Saturated Fat: 9.5g | Polyunsaturated Fat: 10.2g | Monounsaturated Fat: 0g | Trans Fat: 0.4g | Cholesterol: 74mg | Sodium: 627mg | Potassium: 0mg | Fiber: 2.1g | Sugar: 2g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%