Curry Scallion Meatballs With Herbed Yogurt Food

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MEATBALL CURRY



Meatball Curry image

Provided by Aarti Sequeira

Time 40m

Yield 4 servings

Number Of Ingredients 19

1 pound ground beef
1 green serrano chile, minced
2 teaspoons minced fresh ginger
2 tablespoons minced fresh cilantro
Kosher salt
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.

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!

CURRIED MEATBALLS



Curried Meatballs image

The texture of the raw meatballs is very soft. Don't worry; it's the reason they're so tender when cooked.

Provided by Rebecca Collerton

Categories     Bon Appétit     Ground Beef     Curry     Cumin     Coriander     Cilantro     Dinner     Kid-Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 8 servings

Number Of Ingredients 32

Meatballs:
Olive oil
6 scallions, cut into 1-inch pieces
2 jalapeños, seeds removed if desired
6 garlic cloves
1 (1-inch) piece ginger, peeled, chopped
1 tablespoon fresh lemon juice
1 tablespoon garam masala
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 pounds ground beef (20% fat)
1 large egg, beaten to blend
3 tablespoons plain yogurt
2 teaspoons kosher salt
Curry Sauce:
1/4 cup olive oil
4 medium onions, chopped
10 garlic cloves, crushed
1 (1 1/2-inch) piece ginger, peeled, chopped
3 dried chiles de árbol
4 teaspoons curry powder
4 teaspoons ground cumin
4 teaspoons ground turmeric
3 tablespoons ground coriander
1 teaspoon black peppercorns
1 (14.5-ounce can) crushed tomatoes
1 bay leaf
1 tablespoon kosher salt, plus more
1 tablespoon fresh lemon juice
1/2 teaspoon cayenne pepper
Cilantro leaves with tender stems (for serving)

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.

EAT-YOUR-VEGGIES PORK SCALLION MEATBALLS



Eat-Your-Veggies Pork Scallion Meatballs image

These veggie-packed meatball lettuce cups are like pork dumplings without the, well, dumpling. Perfect for kids (and adults) who aren't veggie lovers, they're full of flavor. Pozu sauce makes a bright, citrusy dip.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 18 meatballs (6 lettuce cups)

Number Of Ingredients 13

Nonstick cooking spray, for coating the baking sheet
4 cups store-bought coleslaw mix
1 pound ground pork
1 tablespoon grated fresh ginger (from a 1-inch piece)
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 cloves garlic, minced
1 large egg
4 scallions, chopped
Kosher salt and freshly ground black pepper
6 large Bibb lettuce leaves (from 1 head)
Garlic chili sauce, such as Sriracha, for serving
1 cup ponzu sauce

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment and coat with cooking spray.
  • Add the coleslaw to a large microwave-safe bowl. Pour in 1/4 cup water, cover and cook on high until tender and translucent, about 7 minutes. Let cool slightly.
  • Add the pork, ginger, vinegar, soy, garlic, egg, all but 1 tablespoon of the scallions, 1/2 teaspoon salt and a few grinds of pepper to the coleslaw mix. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.
  • Put 3 meatballs on each lettuce leaf, sprinkle with the reserved scallions and drizzle with garlic chili sauce. To eat, fold each leaf like a taco and dip into the ponzu sauce.

Nutrition Facts : Calories 330, Fat 24 grams, SaturatedFat 9 grams, Cholesterol 85 milligrams, Sodium 510 milligrams, Carbohydrate 7 grams, Fiber 3 grams, Protein 21 grams, Sugar 1 grams

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