Easy Meatball Curry Food

CURRIED TURKEY MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine turkey, onion, bread crumbs, egg, curry powder, salt, cumin, ginger, and cinnamon together in a bowl using your hands; form into about 20 balls.
• Heat olive oil in a skillet over medium-high heat. Cook meatballs, working in batches, in hot oil until browned on all sides, about 5 minutes. Transfer browned meatballs to a baking dish.
• Bake in the preheated oven until cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

EASY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
• Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
• Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.

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.

INDIAN MEATBALL CURRY

Steps:

• Heat 3 tablespoons of the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring occasionally, until well caramelized, about 15 minutes. Add the garlic, ginger, and spices and cook for 1 minute. Add the tomatoes and scrape any stuck on bits off the bottom of the pan.
• Transfer to a blender and add 1 cup of water, the cream, almond butter, sea salt, and if you're using, the sugar. Blend on high until smooth.
• While the onions are cooking, make the meatballs. Add all the meatball ingredients to a large bowl. Using your hands, mix the meat well. Form into 12 balls, being careful to use a light hand and not to pack the balls tightly.
• Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until well browned all over, about 15 minutes.
• Pour the curry from the blender into the skillet with the meatballs. Bring to a simmer then reduce the meat to medium-low, cover the pan, and cook for 15 minutes. If the curry gets too thick, add a little extra water to the pan to thin it.
• While the curry is simmering, take this time to make some rice or cauliflower rice to serve it with.

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!

ANGLO INDIAN MEATBALL CURRY

Steps:

• In a bowl, add the thoroughly washed and drained mutton kheema/minced meat. Add garam masala powder, salt, chopped green chilies and coriander leaves and mix well. Make small balls and keep aside.
• Heat oil in a heavy bottomed vessel. Add curry leaves and chopped onions and saute for 4 mts on low to medium flame. Once the onions turn transparent, add the ginger garlic paste and saute for 3 mts.
• Add red chili powder, coriander powder, cumin powder and turmeric powder. Mix. Add tomato puree and cook on low to medium flame for 7 mts or till the oil separates.
• Add salt to taste and garam masala powder and mix. Add 1 1/2 cups of water and bring to a boil. Allow to simmer for 6-7 mts.
• Drop the minced meat balls carefully, one at a time, into the gravy and allow to cook on medium flame for 3 mts. Reduce flame, place lid and cook for 20 mts.
• Add coconut milk and cook for 2 mts and turn off heat.
• Serve warm with coconut rice.

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.

INDIAN SPICED MEATBALLS IN CURRY SAUCE

Steps:

• In a large bowl combine pork, ginger, cumin, coriander, cloves, cinnamon, nutmeg, black pepper, cayenne pepper, salt and plain yogurt.
• Roll into golf ball-sized meatballs and brown in 1 tbsp of vegetable oil until golden but not cooked all the way through. Remove to a plate and set aside.
• Discard excessive fat but leave approximately 1 tbsp in the pan. Add onions, garlic, ginger and chopped cilantro stalks and cook over low heat without browning for 10 minutes, stirring occasionally.
• Add curry paste and stir for a minute, then add canned tomatoes and water, stir to combine, return the meatballs to the pan, and spoon some curry sauce on them to coat them, then turn the heat up and bring to a boil, then turn the heat to low, cover with a lid and simmer for 20 minutes.
• Add chopped kale and any other vegetables if using and cook uncovered for 10 minutes longer, stirring once in a while to avoid burning. In the last few minutes add light cream and taste for salt, add more if necessary. (I add no salt to this sauce as Patak's curry pastes are quite salty already!)
• Sprinkle with garam masala and chopped cilantro leaves. Serve with basmati rice, naan and/or lentil dhal for a low carb version.

SLOW COOKER RED CURRY MEATBALLS

Steps:

• Lightly grease a slow cooker. Add coconut milk, garlic, curry paste, ginger, salt, pepper, curry powder, cayenne and flour and whisk to combine.
• Add meatballs to slow cooker and stir to coat with sauce. Cover and cook on low for 5-6 hours.
• Just before serving, stir in lime juice and cilantro. Serve over hot cooked rice.

TURKEY MEATBALL CURRY

Steps:

• To make the meatballs, add the turkey mince, onion, curry powder and seasoning to a ball and mix to combine.
• Use your hands to shape 20 meatballs.
• Heat up the oil in a frying pan, and lightly brown the meatballs in batches.
• Remove from the heat and set aside.
• In a large pan, heat up the remaining oil, and add the chopped onion.
• Fry until translucent.
• Add the minced garlic and ginger and fry for a further 30 seconds.
• Add the spices and seasoning, and mix well.
• In go the coconut milk, chopped tomatoes and meatballs.
• Leave to cook on a medium heat until the sauce is reduced and the meatballs are cooked through.
• Garnish with fresh parsley or coriander.

MEATBALL CURRY WITH POTATOES

Steps:

• Get a large pan. Heat oil. Add cumin seeds. Let them sizzle for a few seconds.
• Add sliced onion. Spread evenly and cook until they turn brown on the edges. Do not let them burn. Make sure you stir them and flip them to ensure that all the onions cook evenly on each side.
• When the onions are brown, lower the heat and add ginger garlic paste. If you use store-bought, be careful, it would start to splatter. If this happens you can cover the pan with a lid. If you use freshly made ginger and garlic paste ( 1: 1 in weight) then you don't have to cover the pan. Let it cook for about 15 seconds.
• Then add your ground spices (coriander powder cumin powder, red chili powder, Kashmiri chili powder, turmeric powder) and about 1 tsp salt. This curry is quite hot so if you don't like it to be hot then reduce the amount of chili powder you use. Saute for about 10 seconds until you get the aroma of the spices.
• Now add diced tomatoes. Mix well with the spices. Cover with a lid. Cook on medium-low heat until they become completely mushy. Stir from time to time to prevent the bottom from sticking and to ensure even cooking.
• When the tomatoes are nice and mushy and the mixture looks quite thick, then add your yogurt. Keep the heat in the low setting as the high heat can curdle the yogurt. Mix well with the rest of the ingredients. The mixture would turn orange in color.
• Now add your meatballs (no need to thaw as long as they're separated) and potatoes. Mix well.
• Add water about 2 ½ cups. You can add more later if you want a lighter curry. Also, add a few green chilies broken. Stir to combine. Cover with a lid and cook on medium-low heat until potatoes become tender.
• Halfway through taste the curry and add salt if it needs any more salt. Add more water only if the curry seems dry. Check for the doneness of the potatoes as well.
• When the potatoes are well cooked and fork-tender, turn off the heat. If you feel like you have more liquid than you need in the curry, turn up the heat and cook uncovered for a few minutes. Finally, add chopped cilantro on the top.

MEATBALLS WITH JAMAICAN-STYLE CURRY

Steps:

• Preheat the oven to 450 degrees F. In a small bowl, whisk together 1 tablespoon ginger, 1 tablespoon garlic, the egg, 1 tablespoon Curry Powder, the sesame oil and 1 teaspoon salt. In a separate large bowl, combine the beef, pork, jalapeno and scallions, then stir in the ginger-garlic mixture until well combined.
• Heat 1 tablespoon oil in a small saute pan over medium-high heat. Check the meatball mixture for seasoning by taking a small amount and cooking a tester patty. Taste and adjust the remaining meatball mixture with more salt if necessary.
• Drizzle 2 tablespoons vegetable oil onto a rimmed baking sheet. Form the beef mixture into 18 meatballs, about 2 tablespoons each. Arrange onto the prepared baking sheet. Bake the meatballs, shaking the pan halfway through, until crispy on all sides, 15 to 20 minutes.
• Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, 5 to 7 minutes. Stir in the thyme, the remaining 1 tablespoon garlic, remaining 1 tablespoon ginger and 2 teaspoons Curry Powder. Cook until aromatic, 1 minute. Add the chicken stock and coconut milk and bring to a boil. Reduce to a simmer over medium-low and cook until the sauce starts to thicken slightly, 10 minutes. Add the meatballs and cook until heated through. Garnish with cilantro and serve.
• Mix all of the spices together in a small bowl. Store in an airtight container for up to 2 months. Makes about 1/4 cup.

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.

MEATBALL CURRY

Steps:

• Mix the beef mince, garlic, half of the onion, pepper, garam masala and egg together in a bowl. Using your hands, shape the meat mixture into 24 balls.
• Preheat the grill to hot. Line the bottom of a grill tray with aluminium foil and place the meatballs on the grill tray. (This will allow the fat to drain off into the lined tray, saving on washing up.) Grill the meatballs under a medium heat for 10-15 minutes, turning occasionally, or until nicely browned.
• Heat the rapeseed oil in a frying pan, and add the cumin seeds and the remaining onion. Cook for 4-5 minutes, or until softened, then stir in the ginger.
• Add the chopped tomatoes, tomato purée and turmeric and cook for 10 minutes or until the sauce has thickened.
• Add the cooked meatballs, reduce the heat and simmer for 20 minutes. Add 60-90ml/2-3fl oz water if the curry is a bit dry. Serve with rice.