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In this post, we embrace the spirit of playfulness and creativity by transforming a traditional curry dish into a unique creation: Indian Curry Meatballs. Curries have such a rich taste and diverse history rooted in the flavors of India. The aromatic spices and cool textures, bring so many different tastes to your tongue. The idea for the meatballs came from watching MANEET CHAUHAN on the Food Channel show TOURNAMENT OF CHAMPIONS.
Jump to RecipeThe origins of curries can be traced back thousands of years to the Indian subcontinent. SILK ROAD the trade routes between India and Europe promoted the exchange of spices and more and gave rise to a diverse range of curry styles. Each curry carries its own unique blend of spices and ingredients, reflecting the distinct culinary traditions of different Indian communities. Today, as a result, curries underwent adaptations and interpretations in various parts of the world, blending with local ingredients and cooking techniques to create new and exciting flavor profiles and this dish I present here.
My playful twist mixes meatballs in a traditional curry sauce. The fusion dish marries Indian curry with the comfort and traditional Italian meatball transfused with Indian spices. The spices in this dish are so vibrant and your kitchen will have so many amazing aromas with this dish.
The Indian Curry Meatballs plated.
Indian Curry Meatballs
Creating a unique dish with this Indian Curry Meatballs that packs all the flavor of a curry and uses a meatball for a playful protein.
Ingredients
Meatball
- 1 1/2 Pounds Ground Turkey
- 1/2 Bunch Cilantro rough chop
- 2 Tsp Garlic grated
- 2 Tsp Ginger grated
- 2 Tsp Ground cumin
- 2 Tsp Ground coriander
- 1 Tsp Ground Allspice
- 2 Tsp Salt
- 2 Tsp Black pepper
Curry Sauce
- 2 Tbsp Ghee
- 1 Tsp Cumin
- 1 Tsp Garam Masala
- 2 Cups Tomato Puree
- 15 Ounces Coconut milk
- 1 Tsp Salt
- 2 Tsp Avocado oil
Instructions
Meatballs
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Begin by mixing all the meatball ingredients in a bowl. Next, form into golf ball size balls. Place on a baking tray and heat in a 350 degree oven for 20 – 25 minutes.
Curry Sauce
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While the meatballs are in the oven, begin with your curry sauce. Melt the ghee in a non-stick pan. Add the chilli powder, cumin powder, garam masala, mix well and cook on a medium heat for 1 minute. Add the tomato purée and salt, mix well and cook on a medium heat for 2 minutes – stir occasionally. Add the coconut milk, mix well and cook on a medium heat for 2 to 3 minutes – stir occasionally. Add in the meatballs and simmer for 10 – 15 minutes.
Serve over rice with a side of naan.
Enjoy!
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