This meatball curry recipe is packed with exotic Indian flavors. Juicy, tender meatballs cooked in a creamy coconut sauce that is flavored with Indian spice powder such as garam masala. This simple and easy recipe gets ready in just 20 minutes
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 the beef into small golf size balls 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
In a pan or cast-iron skillet saute onions in oil until translucent. Add ginger and garlic. Cook for another 30 seconds.
Add the tomatoes, spices (cayenne, paprika, cumin, coriander, turmeric, and garam masala). Saute another 2 minutes until fragrantPro tip - when cooking spices you want to cook on low with a little liquid to prevent them from burning.
Add the Greek yogurt. Combine well. Bring to a boil then simmer for two minutes. Pro tip - make sure there are no lumps when you add the Greek yogurt if necessary use a whisk to make it smooth
Next, blend the curry to a smooth sauce like a soup using a hand blenderPro tip - you can use a stand blender but make sure to cool the curry for a bit so you do not have any accidents. Make sure to keep a hand towel on the lid to avoid hot splashes.
Pour the mixture back into the pot. Add ¼ cup water and bring it to a boil again.
Once the curry comes to a boil, lower the heat to a simmer and gently drop the meatballs one at a time. Shake the pan so the meatballs sink into the sauce.
Partially cover the pot and let simmer on medium-low for about 10 minutes.
Add in the lemon juice and cilantro. 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
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.
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