Best 8 Curried Meatballs Recipes

CURRIED TURKEY MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine turkey, onion, bread crumbs, egg, curry powder, salt, cumin, ginger, and cinnamon together in a bowl using your hands; form into about 20 balls.
• Heat olive oil in a skillet over medium-high heat. Cook meatballs, working in batches, in hot oil until browned on all sides, about 5 minutes. Transfer browned meatballs to a baking dish.
• Bake in the preheated oven until cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

CURRIED LAMB MEATBALLS

Steps:

• Salt and pepper the lamb, then mix and form into little balls.
• Heat the olive oil in a skillet and start browning the meatballs.
• Slice the peppers and onion thinly and add to the browning meatballs. Shake the pan or stir every so often to brown the meatballs all over.
• When the meatballs are brown and the peppers and onions have softened slightly, add the butter and curry powder. Stir again and add the tomato sauce.
• Stir again and cover with a lid, simmer for 10 to 15 minutes.
• Remove lid, stir in the spinach and cilantro and simmer 5 minutes.
• Serve with steamed basmati rice.

CURRIED LAMB MEATBALLS

Steps:

• Put the lamb in a mixing bowl.
• Heat 1 tablespoon of the butter in a small skillet and add 1/2 cup of the onions and half of the garlic. Cook briefly, stirring, until wilted. Sprinkle with cumin and ground coriander and stir. Let cool briefly.
• Scrape the onion mixture onto the lamb. Add the fresh coriander, bread crumbs, egg, salt and pepper. Blend well with the fingers. Shape the mixture into 20 round balls.
• Heat the remaining tablespoon of butter in a saucepan and add the remaining 3/4 cup chopped onions, the remaining garlic and the curry powder. Cook, stirring, until the onions are wilted. Add the apples and banana and stir to blend.
• Add the crushed tomatoes, chicken broth and bay leaf and bring to a boil. Let simmer 15 minutes. Remove the bay leaf and pour the mixture into the container of a food processor or electric blender. Blend thoroughly. Return the mixture to a saucepan. Bring to a simmer.
• Meanwhile, heat the oil in a heavy skillet and add the meatballs. It may be necessary to use two skillets or repeat the browning of the meatballs, half of them at a time. Turn the meatballs so that they brown evenly, about 5 minutes.
• Add the meatballs to the sauce, cover and let simmer about 15 minutes.

CURRIED MEATBALLS

Steps:

• Heat oil over medium heat and stir-fry the onions.
• Add cinnamon stick and water, then add tomato sauce, garam masala, turmeric, ginger paste, salt, starseed petal and vinegar.
• Mix well and leave to simmer on low.
• To prepare the meatballs, place breadcrumbs, parsley, ghee, tomato and ground beef in a bowl and mix well but lightly.
• Form into medium-sized balls.
• Add meatballs to simmering sauce and add more water if necessary.
• Reduce heat and add bay leaves, sugar, all spice and breadcrumbs - IT IS IMPORTANT THAT YOU DO NOT STIR AT THIS STAGE.
• Simmer, covered, until done (about 15 minutes).

CURRIED MEATBALLS

Steps:

• Meatballs:
• Preheat oven to 400°F. Lightly brush a rimmed baking sheet with oil. Purée scallions, jalapeños, garlic, ginger, lemon juice, garam masala, coriander, cumin, and cayenne in a blender until smooth. Transfer mixture to a large bowl and add beef, egg, yogurt, and salt. Mix with your hands until mixture is homogenous and starts to become very sticky like sausage meat, about 1 minute. Using a 2-oz. ice cream scoop to portion if you like, roll beef mixture into golf ball-size portions and place on baking sheet, spacing 1" apart (you should have about 24). Drizzle meatballs with more oil and bake until browned on top and cooked through, 20-25 minutes.
• Curry Sauce:
• Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium. Add onions, garlic, and ginger and cook, stirring often, until onions are translucent and starting to brown, 8-10 minutes. Stir in chiles, curry powder, cumin, turmeric, coriander, and peppercorns. Cook, stirring often, until mixture is very fragrant and spices begin to stick to the pot, about 2 minutes. Add tomatoes, stirring and scraping bottom of pot, and bring to a boil. Add bay leaf, 1 Tbsp. salt, and 2 cups water; return to a boil. Reduce heat and simmer until flavors have melded, 25-30 minutes.
• Let curry sauce cool slightly, then transfer to a blender; blend until very smooth. Wipe out any bits remaining in pot and transfer curry sauce back to pot. Stir in lemon juice and cayenne; taste sauce and season with more salt if needed.
• Gently nestle cooked meatballs into sauce, bring to a simmer, and cook until meatballs are heated all the way through, 10-15 minutes. Serve topped with cilantro.
• Do Ahead
• Meatballs and sauce can be made 1 day ahead. Let cool; transfer to an airtight container and chill. Gently reheat meatballs in sauce, covered, thinning with water if sauce is too thick.

CURRIED MEATBALLS WITH EGGPLANT

Steps:

• Rinse the rice twice, drain, then place in a saucepan and mix in half the ginger. Add 2 cups water, bring to a boil, reduce heat to very low, cover and cook 15 minutes. Set aside, covered. Heat a large sauté pan and add mustard seeds, cumin seeds and coriander seeds. Cook on medium-high until seeds start to dance and smell fragrant. Turn off heat. Remove to a mortar. Add chile flakes and pulverize.
• Add 1 tablespoon of the ghee or oil to the pan. Add onion and sauté on low until very lightly browned. Remove. Add remaining ghee or oil and sauté eggplant on medium until lightly browned. Remove.
• Mix ground meat with half the onions, half the ground spices, 6 tablespoons of the rice, the egg, half the mint and salt to taste. Form into 1-inch meatballs. Sauté meatballs in pan on medium until lightly browned. Don't worry if a few of them break up. Remove. Add poblano, remaining ground spice mixture, garam masala and remaining ginger to pan. Sauté on medium until poblano wilts.
• Add tomatoes, simmer on low 5 minutes, scrape bottom of pan, add 1 cup water, then return eggplant, remaining onion and meatballs to pan. Cover and simmer 15 minutes. Taste for seasoning, adding more salt and chile if needed. Reheat rice on low. Dust curry with remaining mint and serve with rice.

CURRIED MEATBALLS

Steps:

• Combine the ground meat, bread crumbs, cheese, tamarind pulp, oregano, fennel seeds, salt, and egg in a large bowl and mix well with your hands to combine. Form the mixture into 2-inch meatballs and set aside. Heat a large nonstick skillet over medium-high heat and add the oil. Fry the meatballs on all sides until browned and then reduce the heat to low and continue to cook until the meat is cooked through, about 5 minutes. Keep the meatballs warm. To make the sauce: Place a large skillet over medium-high heat and add the oil and then the garlic and chile. Saute for one minute and then add the bay leaves, garam masala, oregano, turmeric, salt, and black pepper and toast for 10 seconds. Stir in the tamarind pulp and then add the tomatoes and red wine and let simmer for about 20 minutes. Add the warm meatballs to the sauce and stir gently to coat well with the sauce. Serve the meatballs with rice.

CURRIED LAMB MEATBALLS

Steps:

• 1. For Meatballs: Place all meatball ingredients in a large bowl and, using hands, combine well. Form into 1 1/2-inch balls (10-12 balls).
• 2. Heat 1 tbls. olive oil in large skillet over medium high heat. Add meatballs and sear on all sides, about 10 minutes.
• 3. Remove meat to a platter and cover loosely with foil.
• 4. In the same skillet, add remaining oil and heat over medium heat. Add all ingredients, stirring to mix. Simmer 5 minutes, and then return meatballs and juices to pan. Stir.
• 5. Simmer gently (do not boil) for 10 minutes.
• 6. Serve with rice.