Meatballs in Curry Sauce

Meatballs in Curry Sauce is a combination of 2 recipes that go so well together. The lovely moist texture of the meatballs with the slightly hot flavour of the sauce is a winner every time. Serve as a main dish with basmati rice for a filling meal. Alternatively, just with poppadum and naan breads for a dipping dish. Also, I have serve this as a starter and as an appetizer with great reviews. Furthermore, make the meatballs in advance and freeze.

Meatballs in Curry Sauce

This is perfect for those cold days when you need warming up.

4.60 from 25 votes

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Course: Appetizer, Main Dish, Starter

Cuisine: Asian, Italian

Keyword: Beef, Curry, Sauce, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 People

Calories: 876kcal

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Ingredients

 

MetricImperial

• 1 large onion peel/finely diced
• 500 g beef mince 5% fat
• 2 cloves garlic peel/mince
• 1 inch ginger peel/finely chop
• 1 tsp dried mixed herbs
• 25 g breadcrumbs
• 100 g curry paste depending on heat
• 400 g chopped tomatoes can
• 400 ml coconut milk can
• 3 tbsp olive oil
• salt to taste
• ground black pepper to taste
• 8 medium poppadoms to serve
• 2 large naan breads to serve

Instructions

• Using a large mixing bowl, add the mince, garlic, breadcrumbs, herbs and onion and mix thoroughly.
  1 large onion, 500 g beef mince, 2 cloves garlic, 25 g breadcrumbs, 1 tsp dried mixed herbs
• Place a cutting board next to the bowl. Pass your hands under cold water but don’t dry them as the meatball mixture wont stick to your hands s you portion them.
• Using your wet hands mould the mince mixture into 16 – 20 balls.
• Add a frying pan to a medium heat and add 2 tablespoon of oil.
  3 tbsp olive oil
• When the oil is hot, add the meatballs in batches and fry for 5 minutes or until all sides are lightly brown. Remove from the pan and place on a papered plate to drain any excess oil. Repeat until all of the meatballs have been cooked.
• Add the last of the oil to the pan and when hot add the curry paste and ginger and fry for 1 – 2 minutes stirring continually.
  100 g curry paste, 1 inch ginger
• Add the coconut milk and chopped tomatoes and continue to stir. Taste the sauce and season accordingly with salt and black pepper.
  400 g chopped tomatoes, 400 ml coconut milk, salt, ground black pepper
• Bring to the boil to get it going and then reduce the heat so the sauce starts to simmer. Leave for a few minutes to blend.
• Add the meatballs back to the pan and cook for 10 minutes until the sauce has reduced and the meatballs are cooked all of the way through.
• Serve the meatballs and sauce either one its own with naan and poppadom or on a bed of basmati rice.
  8 medium poppadoms, 2 large naan breads

Nutrition

Calories: 876kcal | Carbohydrates: 48g | Protein: 31g | Fat: 63g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 94mg | Sodium: 711mg | Potassium: 822mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4064IU | Vitamin C: 16mg | Calcium: 176mg | Iron: 8mg