Grannys Malaysian Meatball Curry Recipes

Steps:

• Prepare all ingredients before commencing to cook.
• In a medium-large bowl, combine the beef, breadcrumbs, egg, chopped spring onion and cilantro, with salt and pepper to taste, and place to one side.
• Grind onion, garlic and ginger to a paste with a stick blender or in a small food processor.
• In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste.
• Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes.
• Add the curry paste, star anise, cloves, curry leaves, reduce heat to medium, and stir fry until quite toasted and the oil starts to ooze out: this can take 5 - 10 minutes, but be careful not to burn.
• Add coconut milk and bring slowly to the boil.
• While curry liquid is boiling start making and dropping in bite sized meatballs - stop occasionally and stir gently.
• When all meatballs have been added, add tomato paste and salt to taste.
• Simmer, covered, on medium heat for 10 minutes, adding a little extra water as necessary.
• Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary.
• Serve with bread, roti chani, roti jala or steamed rice.

Steps:

• Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
• Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
• Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

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!

Steps:

• For the meatballs:.
• Mix minced meat.
• half the chopped corriander.
• 1 finely chopped onions.
• salt.
• pepper.
• 1 tsp garlic paste.
• 1 tsp of ginger paste.
• 1 tbs of ketchup.
• 1 tbs of garam masala.
• Mix well and make medium size meat balls and put to the side.
• The curry:.
• Place the olive oil in a pot and fry the rest of the onions till browned.
• Add chopped tomotatoes and cook till tomatoes are reduced.
• Add 1tsp garlic.
• salt.
• pepper
• 1 tsp of garam masala.
• cook till sauce is reduced
• Then add 1 cup of water and bring to a boil the reuce the heat.
• add the meat balls and cover pot and let simmer for 10 min.
• When meat balls are browned add half a cup of water and the rest of the chopped corriander and let simmer for another 20 minutes.
• Serve with any rice.

Steps:

• Put all the meatball ingredients in a large bowl and use your hands to combine everything together. Roll into about 16 balls, cover and chill until needed.
• Heat the oil in a large, deep frying pan over a gentle heat and fry the onion, ginger and spices for 10 mins until the onions are softened. Tip in the tomatoes and a splash of water, and bring to the boil over a high heat. Drop in the meatballs and reduce the heat. Cover and simmer for 15 mins or until the meatballs are cooked. Mix through the yogurt, scatter over the coriander and serve with rice or naan bread.

Steps:

• Place all ingredients in a coffee grinder, and blend.

Steps:

• Combine mince and garlic in a medium bowl and season with salt and pepper and mix well.
• Roll level tablespoons of mince mixture into balls.
• Heat oil in a large deep grying pan over high heat and add meatballs and cook and turn for about 5 minutes or until browned all over and remove from the pan.
• Add onion to pan and cook and stir over moderate heat for 5 minutes or until soft and then add curry paste and cook and stir for 1 minute or until fragrant.
• Stir in stock and coconut milk and bring to the boil and then add kumara and cover and cook over moderate heat for 10 minutes.
• Return meatballs to pan and add beans and cook curry covered for 10-15 minutes or until kumara is tender and meatballs are cooked.
• Spoon rice into shallow serving bowls and top with meatball curry and serve with the pappadums.

Steps:

• Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.
• Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.
• Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.
• Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.