Curried Meatballs

A recent tidy up of my cookery books turned up two Indian books by Anjum Anand which I had hardly read.  Time to put that right I thought, and next thing I was in the butcher´s shop ordering pork mince.

Of course, pork would not typically be a meat used in most Indian curries for religious reasons, but this would be great with any other meat. For a fantastic recipe using minced beef, check out Frugal´s gorgeous Beef Kofta Curry recipe.

As ever, I had to make a few small changes, but not too many. I had no fresh coriander so substituted dried, ground coriander and the same went for fresh ginger. We can get it here, I just didn´t have any to hand and when the craving for curry strikes, you have to go with it!

This recipe is adapted from Indian Food Made Easy.

For the meatballs

  • 300g lamb mince (I used pork)
  • 2 tbsp finely chopped fresh coriander leaves and stalks (I used 1 teaspoon of dried coriander)
  • ¾ tsp garam masala
  • 1 tsp finely chopped ginger (I used ¼ teaspoon of dried)
  • 3 cloves of crushed garlic
  • 1 large egg
  • Salt to taste

For the Curry Sauce

  • 1 medium onion finely chopped
  • Vegetable oil for frying
  • 2 bay leaves
  • 1 small shard of cinnamon
  • 2 ½ medium tomatoes (puréed) – I used 1 ½ cups of my conserva from last summer
  • 800ml water (I used about 300ml)
  • ½ tsp ground turmeric
  • ¼ – ¾ teaspoon of chili powder (to taste)
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • Salt to taste
  • Chopped coriander

Mix all the ingredients for the meatballs together plus 3 tbs of the onion you have chopped for the sauce.

Heat the oil in a deep pan, add the bay leaves, cinnamon and remaining onion and fry until the onion is golden brown.

Add the tomatoes, ginger and garlic and cook gently for about 8 mins then add 200ml of water and cook until thickened.  Add the spices and salt and any remaining water (I didn´t add much as I continued cooking with a lid on my pan) and simmer. Meanwhile roll the meat into walnut sized balls and drop them into the sauce.

Cover and simmer, turning the meatballs gently half way through, for about 20 minutes. Add the coriander and serve with rice, naan bread, popadums…however you like.

We ate ours with my Sort of Saag Aloo made with the first of our spinach which is now ready to eat.

…and a cool and creamy raita (I´ll give you that easy recipe another time)…

This was a warm but not too hot curry with the lovely flavours of cinnamon and ginger, definitely one to make again.

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67 thoughts on “Curried Meatballs

    1. I used to eat “blow your head off” curries, now I have learned to appreciate flavours too! The spinach is lovely – very tender and the chard is being picked too. We´re really enjoying them!

  1. I thought it was beef that wasn’t used in Indian cookery for religious reasons? Well, I guess it depends on the region you’re in I guess as some areas are predominantly one religion while other areas something else.

    I love pork meatballs though – they seem so much lighter than beef ones and you can’t beat a lovely tomato-based curry sauce, with plenty of coriander! Yummy 🙂

    1. You´re right – pork and beef and excluded in different areas depending if they are Hindu or Muslim. The meat balls were really light and as they were braised in the sauce and not fried or baked first, they stayed that way!

      1. Very good! Your wittiness is so – witty! I love it. I will share your site with her………as soon as she gets out of labor. She will love many of your recipes.

      1. Come on over! I always like to have good company. Or we could do a house swap…you like dogs and cats right? 🙂

    1. I know what you mean, it´s the same in Spain. Gradually people are getting to know Indian food in the bigger towns, but it´s still not very common 😦 Hey ho, I make it home instead!

  2. I have that book and haven’t cooked from it for ages. I think it’s time I dusted it down too as we love a good curry.

    1. I´m only just getting into it. I think I bought it once at the airport on the way back from the UK as I had a delay (bad news, I always spend money in the shops there!) and then put it away when I got home and forgot about it! There are some nice recipes in there.

      1. I have made some from it but its been a while. Thanks for reminding me how lovely it is.

  3. Ahhhh, I’m imagining the armoas! And yes to when the need for a curry hits you just have to roll with it. I’ve got the same book and I keep meaning to try her makerel curry, something new to try at home 🙂

  4. I’ve eaten at Indian restaurants and the food wasn’t nearly as appealing as yours here, Tanya. Everything looks delicious! I’ve a couple friends who, like me, really enjoy a good curry. Lucky for us, there are a number of the city’s best Indian restaurants literally a few blocks from here. You’ve given me “the bug.” We need to get together and go out for a curry. Thanks for the recipe and inspiration! 🙂

    1. Thank you John – am very envious (in a nice way) that you can go out with some pals to a good Indian restaurant nearby. Sigh! Will have to wait until my next get together with my “chicks” in London!

  5. What a fun idea! We love meatballs, but curried meatballs sound even better. Love this recipe Chica. Thanks for sharing and have a fabulous weekend!

    1. The thing I like about this book (now that I have got into it!) it that the author is Indian and these are everyday recipes that she says people would use at home…so they are pretty straightforward and don´t involve hours of preparation. Hope you enjoy it!

  6. maybe I should go and show this recipe to Our John, it is 4.39 and his turn to cook and he is pretending he has forgotton, but I have NOT forgotton and I am starving!! We have lamb mince in the freezer.. is it too late?.. c

  7. With all of this unstable weather and now snow.. a curry would be just the ticket right about now. Thanks so much for sharing.. now if only you could share some of that spinach…:)

  8. I need to try this because I really enjoy curry flavours but my JJ is sceptical, darnit. This would be a gentle intro for him and the kids I think. Besides, who doesn’t like meatballs? I mean really?

    1. This would be a good one, maybe reduce the ginger because it´s quite warming and use a sweet pimentón if you don´t want to use chili. Big Man is not really a curry fan either and he ate two portions of this!

  9. I love Indian food, and I love “carne en salsa”-type dishes. The picture of the raita and the photo of your meal look especially mouth-watering. I’m bookmarking this post! (P.S. Remind me to marry a chef in my next life so I can eat as well as Big Man does!!)

    1. Thanks so much Michi – this is a good one to make here as all the ingredients are easily available. Don´t marry a chef – he´d never let you in the kitchen and then you´d only argue…. 😉

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