MEATBALL CURRY
Provided by Aarti Sequeira
Time 40m
Yield 4 servings
Number Of Ingredients 19
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!
YELLOW CURRY WITH MEATBALLS
Provided by Adam Gertler
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- For the chicken meatballs: Add the salt to the ground chicken.
- To a food processor, add the coconut milk, curry paste, ginger, brown sugar, garlic, habanero, egg and brioche. Process until smooth.
- Mix the bread-egg mixture into the ground chicken until combined and then form into large meatballs. Add the meatballs and vegetable oil to a pressure cooker over medium-high heat. Turn the meatballs over and place the top on the pressure cooker. Cook under pressure for 5 minutes.
- For the yellow curry sauce: In a large saute pan over high heat, simmer the coconut milk with the peppers, curry paste, brown sugar, ginger, garlic and 1 cup hot water until thickened and the peppers are tender. When the desired consistency is reached, add the basil and cilantro but do not stir through.
- For the pickled corn: Cut the kernels off the corn cobs and combine them in a bowl with the calamansi vinegar, brown sugar and 1/2 cup hot water. Allow to marinate for 20 minutes.
- For the crunchy spaghetti squash: Drop the spaghetti squash cubes into a pot of boiling water and bring to a simmer. Cook for 3 minutes, until the squash is just barely soft. Drain and shock with cold water to slow down carryover cooking. Drain again.
- Scrape the squash flesh from the peel using your fingers; it should feel crunchy. Salt the flesh and let sit for 2 minutes before squeezing out the water (so the squash is even more crunchy).
- For the toasted coconut: Fry some flaked coconut in a skillet with oil until golden brown, about 90 seconds. Drain on paper towels.
- To plate: Spoon spaghetti squash in the center of a shallow entrée-size bowl. Top with a meatball, then ladle curry sauce over the meatball and scatter pickled corn and fried coconut over the plate.
THAI GREEN CURRY MEATBALLS
Make a statement for dinner with the bold flavors of these Thai-inspired pork meatballs. I love Thai ingredients and decided to combine them together with pork to make these juicy meatballs that taste like they've been simmering for hours. Serve over rice or noodles and garnish with minced scallions. Increase the red pepper flakes for an extra kick!
Provided by France C
Categories World Cuisine Recipes Asian
Time 55m
Yield 6
Number Of Ingredients 19
Steps:
- Place pork in a medium bowl.
- Place oats in a mini food processor or blender and pulse until coarsely ground, 5 to 10 seconds. Sprinkle on top of pork. Rinse out processor.
- Combine carrot, water, fish sauce, garlic, lemongrass paste, ginger, salt, and red pepper flakes in the food processor. Blend until no large chunks remain, 10 to 15 seconds. Pour mixture over pork.
- Add egg to the bowl and mix ingredients until thoroughly combined. Roll meat mixture into 24 balls, roughly 1 1/2 inches in diameter.
- Heat coconut oil in a large skillet over medium heat. Brown meatballs lightly on all sides, 2 to 3 minutes per side. Transfer partially cooked meatballs to a bowl.
- Whisk coconut milk, curry paste, brown sugar, and fish sauce together in the same skillet; bring to a simmer. Return meatballs to the skillet and simmer until no longer pink inside, 8 to 10 minutes. Season with salt and stir in lime juice. Remove from heat. Sprinkle meatballs with cilantro right before serving.
Nutrition Facts : Calories 363.1 calories, Carbohydrate 11.9 g, Cholesterol 80 mg, Fat 31.2 g, Fiber 1.8 g, Protein 18.8 g, SaturatedFat 18.9 g, Sodium 564.6 mg, Sugar 2.9 g
SPICY CHICKEN CURRY MEATBALLS
A tasty take on chicken tikka masala. Serve over warm rice or with naan! Don't let the number of spices scare you off, the flavor of this dish is complex and satisfying.
Provided by SunnyDaysNora
Categories Main Dish Recipes Meatball Recipes
Time 45m
Yield 6
Number Of Ingredients 31
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray.
- Mix ground chicken, bread crumbs, olive oil, onion, ginger paste, garlic, curry powder, salt, and pepper together in a bowl until thoroughly combined. Roll mixture into thirty 1-inch balls and place on the prepared baking sheet.
- Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onions, garlic, and ginger paste; saute until onions become soft, about 5 minutes. Add sugar, garam masala, cumin, ginger, curry powder, cinnamon, chicken bouillon, paprika, cayenne, turmeric, onion powder, and salt; stir to combine. Stir in tomato sauce, diced tomatoes, heavy cream, and water. Cook until warmed through, about 5 minutes. Add butter and stir to melt.
- Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.
Nutrition Facts : Calories 486.4 calories, Carbohydrate 32.2 g, Cholesterol 113.5 mg, Fat 32.2 g, Fiber 4.1 g, Protein 23.3 g, SaturatedFat 14.7 g, Sodium 1029 mg, Sugar 8.8 g
CURRY CHICKEN MEATBALLS
My favorite Indian takeout dish is chicken curry, so I was inspired to take some of its flavors and mix them into another of my go-to dishes, meatballs. I use ground chicken, cilantro, cumin and curry powder, plus a touch of lime zest and some jalapeno for heat. The recipe makes plenty of meatballs, so if you're lucky you'll have some leftover for a lunch the next day.
Provided by Stuart O'Keeffe
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Toss the onion and enough olive oil to coat together on a small sheet pan and roast in the oven until browned and soft, 10 to 15 minutes. Set aside. Reduce the oven temperature to 375 degrees F.
- Meanwhile, in a large bowl, combine the panko, cilantro, egg, garlic, jalapeno, lime zest, cumin, curry powder, salt and pepper. Mix well. Add the chicken and combine all the ingredients until everything is well mixed.
- Form the meatballs with a #50 (.68-ounce) ice-cream scoop or by heaping tablespoons and place on a sheet pan. Round the meatballs gently by hand.
- Heat the 2 teaspoons oil in a large ovenproof nonstick skillet over medium-high heat. Add the meatballs and reduce the heat to medium. Cook until just browned, 2 to 3 minutes per side. Transfer the skillet to the oven and bake until the meatballs are cooked through, 6 to 8 minutes.
- Serve the meatballs over rice with the roasted onion and more cilantro leaves.
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CURRIED MEATBALLS RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (10)Estimated Reading Time 3 minsServings 8
- Preheat oven to 400°. Lightly brush a rimmed baking sheet with oil. Purée scallions, jalapeños, garlic, ginger, lemon juice, garam masala, coriander, cumin, and cayenne in a blender until smooth. Transfer mixture to a large bowl and add beef, egg, yogurt, and salt. Mix with your hands until mixture is homogenous and starts to become very sticky like sausage meat, about 1 minute. Using a 2-oz. ice cream scoop to portion if you like, roll beef mixture into golf ball–size portions and place on baking sheet, spacing 1" apart (you should have about 24). Drizzle meatballs with more oil and bake until browned on top and cooked through, 20–25 minutes.
- Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium. Add onions, garlic, and ginger and cook, stirring often, until onions are translucent and starting to brown, 8–10 minutes. Stir in chiles, curry powder, cumin, turmeric, coriander, and peppercorns. Cook, stirring often, until mixture is very fragrant and spices begin to stick to the pot, about 2 minutes. Add tomatoes, stirring and scraping bottom of pot, and bring to a boil. Add bay leaf, 1 Tbsp. salt, and 2 cups water; return to a boil. Reduce heat and simmer until flavors have melded, 25–30 minutes.
- Let curry sauce cool slightly, then transfer to a blender; blend until very smooth. Wipe out any bits remaining in pot and transfer curry sauce back to pot. Stir in lemon juice and cayenne; taste sauce and season with more salt if needed.
- Gently nestle cooked meatballs into sauce, bring to a simmer, and cook until meatballs are heated all the way through, 10–15 minutes. Serve topped with cilantro.
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