Indian Meatball Curry Recipe
A flavorful Indian Meatball Curry featuring spiced ground meat simmered in a rich, aromatic tomato and yogurt-based gravy. Perfectly blending traditional spices and fresh herbs, this dish is hearty, comforting, and ideal for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
Meatballs
- 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
Curry Sauce
- 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)
Instructions
- Prepare Meatball Mixture: In a large bowl, combine the ground beef, grated garlic and ginger, garam masala, paprika, turmeric, coriander powder, cumin powder, breadcrumbs, egg, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Shape Meatballs: Portion out about 2 tablespoons of the meat mixture, and shape each into a round meatball. Set them aside on a plate.
- Sauté Aromatics: Heat the cooking oil in a pan over medium heat. Add the finely chopped onions, minced garlic, and grated ginger, sautéing until the onions become translucent and tender.
- Add Tomatoes: Stir in the chopped tomatoes and cook for 2 to 3 minutes until they soften and release their juices.
- Incorporate Spices: Add the cayenne powder, sweet paprika, cumin powder, coriander powder, turmeric powder, garam masala, and salt. Stir well, adding a few tablespoons of water if necessary to prevent the spices from burning. Sauté until the mixture is fragrant.
- Add Yogurt and Broth: Stir in the Greek yogurt and lemon juice until fully blended. Then add the chicken broth or stock. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 5 minutes to let the flavors meld.
- Cook Meatballs: Uncover the pan and gently place the meatballs into the curry one by one. Shake the pan gently to help meatballs submerge into the sauce. Cover again and simmer on medium-low heat for 10 minutes, allowing the meatballs to cook through and absorb flavors.
- Finish and Garnish: Add the chopped cilantro to the pan. Stir gently to combine. Taste the curry and adjust seasoning if needed. If the gravy is too thick, add a little water to reach desired consistency.
- Serve: Serve the hot Indian Meatball Curry with rice or naan bread for a complete meal. Enjoy!
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- If you prefer a vegetarian version, use plant-based ground meat and vegetable broth.
- Adjust the cayenne powder according to your preferred spice level.
- Breadcrumbs can be replaced by semolina if gluten is not a concern.
- Leftover curry tastes great the next day and can be stored refrigerated for up to 3 days.
- For a creamier curry, add a little heavy cream at the end instead of additional water.
Keywords: Indian Meatball Curry, Spiced Meatballs, Indian Curry Recipe, Ground Beef Curry, Indian Main Dish
Find it online: https://tastybynova.com/indian-meatball-curry-recipe/
