I used to associate meatballs with Italian food or IKEA 😉, but they are a lot more versatile than I initially thought. They work really well in this Indian inspired curry. The meatballs themselves are seasoned with onion and chilli, and the tomato-based sauce contains an aromatic blend of spices and creamy coconut milk which ensures full-on flavours with every bite.
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Beef Meatball Curry Recipe
Preparation Time: 20 minutes
Cooking Time: 1 hour 20 minutes
For the meatballs:
- 1 tbsp light olive oil
- 700 g lean beef mince
- 0.5 large onion finely diced
- 1 green chilli finely diced
- 3 tsp garam masala
- 2 tsp garlic powder
- 1.5 tbsp dried coriander leaf
- 1 tsp salt
For the curry sauce:
- 1 tbsp light olive oil
- 1.5 large onions finely diced
- 4 cloves garlic crushed
- 1 thumb sized piece ginger finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 0.5 tsp turmeric
- 2 tsp chilli powder
- 0.5 tsp mustard powder
- 1 tsp cinnamon
- 400 g tin chopped tomato
- 400 ml tin coconut milk
- 2 tbsp sugar
- 180 g spinach
- Pre-heat the oven to 180°C fan (or 200°C conventional oven), line a baking tray with grease proof paper and brush with the oil. In a large bowl combine the mince, onion, chilli, garam masala, garlic powder and coriander leaf.
- Shape into 24 meatballs and spread them out on the prepared baking tray. Bake in the oven for around 30 minutes until the balls have browned turning halfway.
- In the meantime make the curry sauce. Heat the oil in a medium saucepan on a medium heat and fry the onion, garlic and ginger until softened for around 7 to 10 minutes.
- Pour in the spices (coriander, cumin, turmeric, chilli powder, mustard powder and cinnamon) and cook for a further 3 minutes.
- Add the chopped tomatoes and stir in the coconut milk.
- Add the cooked meatballs to the pan.
- Cook on a low heat with the lid on for 40 minutes. Be sure to stir the curry every 20 minutes.
- Add the spinach to the pan and cook for a further 10 minutes with the lid on until wilted.
- Season with salt and pepper.
- For an even more flavoursome meatball, prepare the meatballs the day before and leave overnight in the fridge to marinade.
- This also works well with lamb mince.
- I use mild chilli powder in this dish to make it toddler friendly, but if you like spice then you may want to use the hot (or extra hot) version.
- Serve with steamed basmati rice and a side salad.