Best Meatball Curry Recipes

LAMB MASALA MEATBALL CURRY

Steps:

• Put all the meatball ingredients in a large bowl and use your hands to combine everything together. Roll into about 16 balls, cover and chill until needed.
• Heat the oil in a large, deep frying pan over a gentle heat and fry the onion, ginger and spices for 10 mins until the onions are softened. Tip in the tomatoes and a splash of water, and bring to the boil over a high heat. Drop in the meatballs and reduce the heat. Cover and simmer for 15 mins or until the meatballs are cooked. Mix through the yogurt, scatter over the coriander and serve with rice or naan bread.

MEATBALL CURRY

Steps:

• For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. (Don't mix any more than this or you'll end up with tough meatballs!) Make 16 balls like this: divide the mixture in half, and then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until smooth. Set aside and repeat for all 16 meatballs
• For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.
• When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.
• Add the coconut milk, 1/2 cup of water, 1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, 15 to 20 minutes.
• To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, with Indian bread (naan or chapati) or over spaghetti!

MASALA MEATBALL CURRY

Steps:

• Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.
• Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.
• Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.
• Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.

RED THAI MEATBALL CURRY

Steps:

• Put the mince into a large bowl with the chopped chilli, ginger and egg, then season generously. Mix well with your hands, then shape into 20 meatballs. Can be made and chilled up to a day ahead.
• Heat the oil in a large non-stick frying pan, then brown the meatballs for 5 mins. Tip onto a plate. Add the curry paste, fry for 1 min, then pour in the coconut milk and half a can of water. Bring back to the boil and stir to make a smooth sauce.
• Return the meatballs to the pan with the bamboo shoots and beans. Simmer for 5 mins until the beans are just tender and meatballs cooked through. To serve, season the sauce with salt, pepper and lime juice, then tear in the basil leaves. Scatter with sliced chilli and serve with rice or noodles and more lime wedges for squeezing over.

TURKEY MEATBALL & PINEAPPLE CURRY

Steps:

• Season the turkey mince and shape into mini meatballs, about the size of a large cherry. Heat the oil in your widest pan, add the meatballs and cook, rolling them around the pan, for 8 mins until brown all over. Meanwhile, in a food processor, blend the onion, ginger, garlic, coriander stalks and 2 tbsp of the reserved pineapple juice to a paste.
• Push the meatballs to one side of the pan, tip the onion mixture into the space and cook for a few mins until softened. Add the curry paste and stir for 1 min, coating the meatballs. Add the ground almonds, coconut milk, pineapple chunks, another 2 tbsp of the reserved pineapple juice and a little seasoning. Simmer, uncovered, for 10 mins until thickened a little. Serve with basmati rice and naan bread.

THAI CHICKEN MEATBALL CURRY (SLOW COOKER)

Steps:

• Mix chicken or turkey, breadcrumbs, half of the cilantro, lemongrass and chile peppers in a large bowl, combining thoroughly.
• If not frying, drop walnut-sized meatballs into a 4 qt slow cooker (I coat with a little oil to make cleanup easier). Cover and cook on High for about 1 hour to set the meatballs. (For all I know you don't need to do this - it might work just as well with the sauce added immediately - but this is how I did it).
• Combine the remaining ingredients except the cilantro in a small bowl; pour over the meatballs, reduce to Low and cook for 4 hours, or cook on High for 2 hours.
• If frying, form the meat into walnut-sized meatballs. Heat oil in a large skillet and quickly fry the meatballs until browned. Transfer to slow cooker.
• Make the sauce as in Step 3 and pour into the frying pan, stirring to scrape up the fond; pour over the meatballs and cook on Low for 6 hours or on High for 3 hours.
• Serve immediately with steamed rice, garnished with the remaining cilantro.

LAMB MEATBALL CURRY

Steps:

• Combine mince and garlic in a medium bowl and season with salt and pepper and mix well.
• Roll level tablespoons of mince mixture into balls.
• Heat oil in a large deep grying pan over high heat and add meatballs and cook and turn for about 5 minutes or until browned all over and remove from the pan.
• Add onion to pan and cook and stir over moderate heat for 5 minutes or until soft and then add curry paste and cook and stir for 1 minute or until fragrant.
• Stir in stock and coconut milk and bring to the boil and then add kumara and cover and cook over moderate heat for 10 minutes.
• Return meatballs to pan and add beans and cook curry covered for 10-15 minutes or until kumara is tender and meatballs are cooked.
• Spoon rice into shallow serving bowls and top with meatball curry and serve with the pappadums.

LAMB MASALA MEATBALL CURRY

Steps:

• 1. Place all the ingredients for the meatballs in a bowl and mix with hands until well incorporated. Roll into about 16 balls and set aside in fridge.
• 2. Heat the oil in a large skillet. Add the shallot and cook for about 5 minutes. Add the spices, brown sugar and tomatoes. Bring to a boil. Add in the meatballs and reduce the heat to a simmer. If it looks a little thick add some water. Simmer for 15 minutes. Stir in the yogurt and cook about 5 more minutes.
• 3. Serve with basmati rice and naan and garnish with cilantro

LAMB MEATBALL CURRY

Steps:

• Heat a large pan or wok with a lid and brown the meatballs for about 5 mins, the fat from the lamb should stop them sticking, but add a splash of water if you need to. Stir in the curry paste, coconut milk and 1⁄2 a can of water, and bring it to a simmer.
• Tip in the potatoes, then cover and cook for 20 mins. Add the rest of the vegetables and cook, uncovered, for about 3-4 mins more, or until the veg and potatoes are cooked to your liking. Check the seasoning and serve straight away with rice.

MEATBALL MANIA-LAMB-MANGO CURRY MEATBALLS

Steps:

• Follow preparation and cooking directions below. To make meatballs: Preheat oven to 425°F. Combine all ingredients (from 1 recipe above) in a bowl and mix gently with your hands until just ­blended. Roll into golf ball-size rounds and roast on parchment-lined baking sheets until cooked through and golden, 20 to 25 minutes.

GRANNY'S MALAYSIAN MEATBALL CURRY

Steps:

• Prepare all ingredients before commencing to cook.
• In a medium-large bowl, combine the beef, breadcrumbs, egg, chopped spring onion and cilantro, with salt and pepper to taste, and place to one side.
• Grind onion, garlic and ginger to a paste with a stick blender or in a small food processor.
• In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste.
• Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes.
• Add the curry paste, star anise, cloves, curry leaves, reduce heat to medium, and stir fry until quite toasted and the oil starts to ooze out: this can take 5 - 10 minutes, but be careful not to burn.
• Add coconut milk and bring slowly to the boil.
• While curry liquid is boiling start making and dropping in bite sized meatballs - stop occasionally and stir gently.
• When all meatballs have been added, add tomato paste and salt to taste.
• Simmer, covered, on medium heat for 10 minutes, adding a little extra water as necessary.
• Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary.
• Serve with bread, roti chani, roti jala or steamed rice.

EASY MEATBALL CURRY

Steps:

• For the meatballs:.
• Mix minced meat.
• half the chopped corriander.
• 1 finely chopped onions.
• salt.
• pepper.
• 1 tsp garlic paste.
• 1 tsp of ginger paste.
• 1 tbs of ketchup.
• 1 tbs of garam masala.
• Mix well and make medium size meat balls and put to the side.
• The curry:.
• Place the olive oil in a pot and fry the rest of the onions till browned.
• Add chopped tomotatoes and cook till tomatoes are reduced.
• Add 1tsp garlic.
• salt.
• pepper
• 1 tsp of garam masala.
• cook till sauce is reduced
• Then add 1 cup of water and bring to a boil the reuce the heat.
• add the meat balls and cover pot and let simmer for 10 min.
• When meat balls are browned add half a cup of water and the rest of the chopped corriander and let simmer for another 20 minutes.
• Serve with any rice.

SHRIMP AND PORK MEATBALL CURRY

Steps:

• 1. Place all the ingredients for the meatballs except oil in a food processor and pulse until all the ingredients are well incorporated. shape into golf ball size balls. Add the oil to a large skillet work in batches and cook all the meatballs until browned on all sides and cooked through about 5 minutes. Remove with a slotted spoon and place on paper towel to drain.
• 2. After meatballs have all been cooked. Add another tbsp of oil to skillet. Place the onions, carrots, jalapeno and garlic in the pan and saute 2 minutes. Deglaze with the wine and let most evaporate. Add the curry powder or paste and coriander cook 1 minute. Stir in the chicken broth and coconut cream. Cook 2 minutes add the sugar and soy sauce. Bring to a boil and reduce to a simmer and simmer 10 minutes. Add the lime juice and meatballs to skillet. Cook to warm the meatballs a couple of minutes. Add the cilantro.
• 3. Serve in a bowl or over cooked rice noodles.

KOFTA MEATBALL CURRY

Steps:

• TO MAKE THE KOFTAS.
• In a pan place half of the meat with the ginger, garlic, and the water. Cook over medium heat till the water has evaporated. Remove from the heat and allow to cool.
• To the cooled meat add the rest of the meat, chilli, coriander leaves, mint leaves and the salt.
• In a blender blitz the meat till fine.
• Form the mixture into walnut sized balls with your hands.
• TO MAKE THE CURRY SAUCE.
• Heat the oil in a pan over medium heat and fry the onions till soft. Add the ginger and garlic and cook for 1 minute.
• Add the coriander, cumin, tumeric, and chilli powder, stir, add the tomatoes one by one, add the juice and stir. Cook till the mixture begins to dry out.
• Add the water salt, cardamoms, cloves, cinnamon and bay leaves, stir.
• Add the kofta balls, bring to the boil, reduce the heat and simmer for 5 minutes.
• Gently stir in the yogurt and almonds, cover and cook till the koftas are firm to the touch. Cook 10 minutes. Stir to prevent sticking.
• Stir in half of the coriander leaves.
• Serve garnished the rest of the coriander leaves.

MEATBALL AND POTATO CURRY

Steps:

• Spread the ground beef over a plate.
• Add the spices as indicated to form the meatballs.
• Mix thoroughly and shape into one inch balls; set aside.
• In a saucepan, heat oil, fry onions till golden brown.
• Add curry leaves, cloves, cardamoms, cinnamon.
• Add tomatoes and stir (med-high heat).
• In a small bowl, combine remaining spices except the coconut, and mix with a bit of water to form a soupy mixture.
• Add to onion-tomato mixture after the tomatoes have cooked down a bit.
• Let spices cook for about 3 minutes.
• Add meatballs GENTLY into pot.
• Cover and let cook for a few minutes before stirring again (stir gently).
• Add water as needed and add potatoes when meatballs have firmed up a bit.
• Add grated coconut, salt as needed.
• Cover and let cook, stirring occasionally until potatoes are cooked.

CURRY SAUCE FOR MEATBALL FONDUE

Steps:

• Combine ingredients. Refrigerate until serving.