Ingredients
Meatballs:
- 1 pound ground beef
- 1 green serrano chile, minced
- 2 teaspoons minced fresh ginger
- 2 tablespoons minced fresh cilantro
- Kosher salt
Curry:
- 3 tablespoons coconut oil or canola oil
- 1/2 teaspoon brown or black mustard seeds
- 4 shallots, thinly sliced (about 1 cup)
- 5 cloves garlic, minced
- 1 (1-inch piece) ginger, peeled and minced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 2 medium tomatoes, finely diced
- 1 (14-ounce can) full-fat coconut milk
- Kosher salt
- 2 tablespoons minced fresh cilantro
- 2 teaspoons lime juice (about half a lime)
- Serving suggestions: Rice, Indian bread, such as naan or chapatti or spaghetti
Directions
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!
Photo: Meatball Curry Recipe
















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By squash97
on March 01, 2013
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Love, love love this recipe! We've made it several times as written, and it never fails. Will try it with ground chicken next time.
By barbio
Pray, Montana
on February 23, 2013
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My experience with curry is is to Worst Cook it by dumping in some curry powder and it always overwhelms. This homemade recipe is worth repeating. The curriness was refreshing! I only had white onions, had to grind my own corriander seeds, used tabasco sauce for heat, but will be sure to use the correct stuff next time. It was not as thick a sauce as I'd thought, may use uncooked pasta in the final cooking times. The lime was refreshing blasts in pockets of the sauce. Will use ground lamb next time...
By spot_12243965
Tenmile, 77
on January 16, 2013
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I've never been disappointed by one of Aarti's recipes. This is absolutely delicious... like Indian comfort food with just the right touch of spice. Very easy to make... even easier if you keep Aarti's ginger-garlic paste around.
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