Name: Indian Meatball Curry Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 lb Ground beef (or turkey); 1 tsp Garlic (grated); 1 tsp Ginger (grated); ¼ tsp Garam masala; ¼ tsp Paprika; ¼ tsp Turmeric; 1 tsp Coriander powder; ½ tsp Cumin powder; 2 tbsp Breadcrumbs (or semolina); 1 large Egg; ½ tsp Salt; ¼ tsp Pepper; 2 tbsp Cooking oil; ½ cup Onions (finely chopped); 1 tbsp Garlic (minced); 1 tbsp Ginger (grated); 1 cup Tomato (finely chopped); 1 tsp Salt; ¼ cup Cilantro (chopped); 1 tsp Cayenne powder (or chili powder); 1 tsp Sweet paprika; 1 tsp Cumin powder; 1 tbsp Coriander powder; ¼ tsp Turmeric powder; ½ tsp Garam masala; ½ cup Greek yogurt; 1 tbsp Lemon juice; 1 – 1½ cup Chicken broth (or stock)

Ingredients

1 lb Ground beef (or turkey)

1 tsp Garlic (grated)

1 tsp Ginger (grated)

¼ tsp Garam masala

¼ tsp Paprika

¼ tsp Turmeric

1 tsp Coriander powder

½ tsp Cumin powder

2 tbsp Breadcrumbs (or semolina)

1 large Egg

½ tsp Salt

¼ tsp Pepper

2 tbsp Cooking oil

½ cup Onions (chopped finely)

1 tbsp Garlic (minced)

1 tbsp Ginger (grated)

1 cup Tomato (chopped finely)

1 tsp Salt

¼ cup Cilantro (chopped)

1 tsp Cayenne powder (or chili powder)

1 tsp Sweet paprika

1 tsp Cumin powder

1 tbsp Coriander powder

¼ tsp Turmeric powder

½ tsp Garam masala

½ cup Greek yogurt

1 tbsp Lemon juice

1 – 1½ cup Chicken broth (or stock)

Instructions

Step 1: In a bowl, combine the ground beef (or turkey), grated garlic, grated ginger, garam masala, paprika, turmeric, coriander powder, cumin powder, breadcrumbs (or semolina), egg, salt, and pepper. Mix well until all ingredients are thoroughly combined.

Step 2: Shape the mixture into meatballs about 2 tablespoons each and set them aside on a plate.

Step 3: Heat cooking oil in a pan over medium heat. Add chopped onions, minced garlic, and grated ginger. Sauté until the onions become translucent.

Step 4: Add the chopped tomatoes and cook for 2 to 3 minutes until they soften.

Step 5: Stir in the cayenne powder, sweet paprika, cumin powder, coriander powder, turmeric powder, and garam masala. Add a few tablespoons of water to prevent the spices from burning and sauté until fragrant.

Step 6: Mix in the Greek yogurt and lemon juice until the sauce is smooth. Pour in the chicken broth and bring the mixture to a boil. Cover the pan and simmer for 5 minutes.

Step 7: Gently add the meatballs one at a time into the simmering curry. Shake the pan lightly so the meatballs sink into the sauce. Cover and cook on medium-low heat for 10 minutes.

Step 8: Add the chopped cilantro, stir gently to combine, and taste the curry. Adjust the seasoning if needed and add a little water if you prefer a thinner gravy.

Step 9: Serve the Indian Meatball Curry hot with rice or flatbread. Enjoy!

Tips & Variations

For a lighter option, use ground turkey instead of beef.

Semolina can be used in place of breadcrumbs to bind the meatballs if you prefer a grainier texture.

If you like a spicier curry, increase the cayenne powder or add fresh green chilies while sautéing.

For a vegetarian version, substitute the meatballs with paneer or vegetable balls and use vegetable broth instead of chicken broth.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to loosen the sauce if it has thickened. This curry can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs in advance and keep them refrigerated for up to 24 hours before cooking. For longer storage, freeze uncooked meatballs and cook them straight from frozen, adding a few extra minutes to the cooking time.

What can I serve with Indian Meatball Curry?

This curry pairs wonderfully with steamed basmati rice, naan bread, or roti. You can also serve it with a side of sautéed vegetables or a simple cucumber raita to balance the spices.