Irresistible Indian Curry Meatballs: Your New Favorite Weeknight Dinner Recipe

Prepare to tantalize your taste buds with this incredible Curry Meatballs Recipe! These aren’t just any meatballs; they’re succulent, Indian-spiced morsels lovingly smothered in a rich, aromatic, and delightfully spicy curry sauce. This dish offers an explosion of flavor that’s perfect for a cozy family meal, served beautifully over a bed of fluffy rice with a fresh sprinkle of cilantro. Plus, for those busy weeks, these homemade curry meatballs are fantastic for meal prepping – simply freeze them for later enjoyment!

There’s something incredibly comforting and satisfying about a well-made curry, and these meatballs truly deliver. The deep, warm spices come together beautifully, simmering in the sauce to create a depth of flavor that’s hard to beat. When I crave a comforting, flavorful meal, these curry meatballs are always a top contender on my menu.

My love for curry runs deep, and I frequently incorporate its vibrant flavors into my cooking. From hearty vegetarian options like Red Lentil Curry and Chickpeas with Curry, to satisfying poultry dishes such as Slow Cooker Chicken Curry and Simple Curry Chicken Salad, and even delicious vegetable sides like Curry Roasted Cauliflower – the versatility of curry is endless. Its warm essence is particularly inviting during the cooler fall and winter months.

For this recipe, I’ve opted for classic ground beef, which provides a rich base for the meatballs. However, feel free to experiment with a blend of beef and sausage for extra moisture, or lighter alternatives like ground turkey, lamb, or pork. To complete this delightful meal, I highly recommend serving it over fragrant basmati rice, alongside some warm naan bread to perfectly soak up every last drop of that incredible sauce.

Why You’ll Love This Curry Meatballs Recipe

• Explosion of Flavor: A harmonious blend of Indian spices in both the meatballs and the sauce creates a truly unforgettable taste experience.
• Comfort Food at its Best: The rich, warm, and slightly spicy curry sauce provides a comforting embrace, perfect for any season.
• Versatile & Adaptable: Easily customize the meat, spice level, and accompaniments to suit your preferences and what you have on hand.
• Great for Meal Prep: These meatballs freeze beautifully, making them an ideal candidate for batch cooking and quick weeknight dinners.
• Family Favorite: A hearty and satisfying meal that even picky eaters will likely enjoy, especially when served with familiar sides like rice and naan.

Key Ingredients for Curry Meatballs

Crafting the perfect curry meatballs involves a thoughtful selection of spices and fresh ingredients for both the meatballs and the rich, velvety sauce. Here’s a quick overview of what you’ll need, with the detailed list found in the recipe card below:

For the Meatballs:

The foundation of tender, flavorful meatballs starts with your choice of ground meat. I typically use lean ground beef, but a mix of beef and sausage adds extra moisture and richness. Fresh aromatics like garlic, onion, and a hint of jalapeño provide a subtle kick, balanced by the warming notes of ginger. Spices such as garam masala, coriander, cumin, and curry powder infuse the meat with authentic Indian flavor. An egg and panko breadcrumbs act as binders, while a touch of plain yogurt ensures the meatballs remain moist and tender.

For the Curry Sauce:

The sauce is where the magic truly happens! Olive oil forms the base, used to sauté fresh onion, garlic, and ginger, building a fragrant foundation. Dried red chilis (like Kashmiri or Arbol) add a lovely heat, while turmeric, coriander, and plenty of curry powder provide the signature color and depth of flavor. Tomato paste and petite diced tomatoes contribute tanginess and body, thickened slightly with all-purpose flour. Rich beef broth and creamy coconut milk create a luxurious texture, simmered with a bay leaf and fresh cilantro for an unforgettable finish.

Expert Tips for Perfect Curry Meatballs

• Prevent Dry Meatballs: Overcooking is the enemy of tender meatballs. Bake them until they are just slightly pink in the center, as they will continue to cook through in the hot curry sauce. This ensures they remain juicy and flavorful.
• Enhance Sauce Flavor: Allow the curry sauce to simmer for at least 20 minutes (or even longer if time permits) before adding the meatballs. This extended simmering time deepens and melds the flavors, creating a richer, more complex sauce.
• Meat Variations: While lean ground beef is excellent, feel free to get creative. A 50/50 mix of ground beef and pork sausage results in extra moist meatballs. Ground turkey, lamb, or chicken can also be used for a lighter take. Adjust cooking times accordingly if using poultry.
• Serving Suggestions: Beyond traditional basmati or jasmine rice, these meatballs pair beautifully with quinoa, cauliflower rice (for a low-carb option), or even creamy mashed potatoes. Don’t forget warm naan bread to scoop up all that delicious sauce!
• Avoid Overmixing: When combining the meatball ingredients, mix just until everything is incorporated. Overmixing can lead to tough meatballs. Gentle handling ensures tender, melt-in-your-mouth results.
• Finishing Touches: For an extra layer of creaminess and a bright finish, stir in a dollop of Greek yogurt or sour cream right before serving. Garnish generously with fresh cilantro and thinly sliced green onions for added freshness and color.

How to Make Curry Meatballs: A Step-by-Step Guide

Making these flavorful curry meatballs is a straightforward process that yields incredibly delicious results. Here’s a detailed breakdown of how to prepare both the tender meatballs and the rich, aromatic curry sauce.

For the Meatballs:

1. Prepare Your Baking Sheet: Begin by preheating your oven to 375°F (190°C). Line a standard cookie sheet with aluminum foil or parchment paper, then lightly spray it with nonstick cooking spray. This prevents sticking and makes cleanup a breeze.
2. Mix Ingredients Thoroughly: In a large mixing bowl, combine all the ingredients for the meatballs (ground beef, egg, panko, diced onion, yogurt, jalapeño, sesame oil, garam masala, ginger, salt, curry powder, garlic, coriander, and cumin). Use your hands to mix everything together until just combined. Be careful not to overmix, as this can make the meatballs tough.
3. Form the Meatballs: Using a cookie scoop (or your hands), scoop out portions of the meat mixture and gently roll them into uniform balls. Place each meatball onto the prepared baking sheet, ensuring they are evenly spaced.
4. Bake to Perfection: Transfer the baking sheet to the preheated oven and bake for approximately 20 minutes, or until the meatballs are just slightly pink in the center. Remember, they will finish cooking in the sauce, so a slight undercook at this stage is ideal for tenderness.

For the Curry Sauce:

1. Sauté Aromatics: In a large, deep pan or Dutch oven, heat the olive oil over medium-low heat. Add the diced onions, minced garlic, and grated fresh ginger. Cook for 3 to 4 minutes until the onions soften and become fragrant, being careful not to brown the garlic.
2. Toast Spices and Flour: Stir in the curry powder, turmeric, coriander, pepper, and all-purpose flour. Cook for about one minute, stirring constantly. This step toasts the spices, enhancing their aroma and flavor, and cooks out the raw flour taste.
3. Add Tomato Paste: Mix in the tomato paste and cook for an additional minute, allowing it to slightly caramelize and deepen in flavor.
4. Build the Sauce Base: Pour in the petite diced tomatoes (undrained) and beef broth. Stir well, ensuring that the flour mixture is fully dissolved and there are no lumps.
5. Simmer for Depth: Add the coconut milk, bay leaf, and fresh cilantro (and dried red chilis if using for extra heat). Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes. This slow simmer is crucial for developing the rich, complex flavors of the curry.
6. Combine and Finish: Carefully add the baked meatballs to the simmering curry sauce. Stir gently to coat the meatballs, then continue to simmer for an additional 10 minutes to allow the meatballs to absorb the sauce’s flavors and finish cooking through.
7. Serve and Enjoy: Remove the bay leaf and red chilis (if desired) before serving. Spoon the curry meatballs generously over a side of jasmine or basmati rice. Garnish with a fresh lime wedge and an extra sprinkle of cilantro for brightness.

Storage & Freezing Tips

These curry meatballs are not only delicious fresh but also make fantastic leftovers and can be easily frozen for future meals:

• Refrigeration: Store any leftover curry meatballs in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making them even better the next day!
• Freezing: For longer storage, these meatballs freeze beautifully. Allow the meatballs and sauce to cool completely before transferring them to a freezer-safe airtight container or heavy-duty freezer bags. They can be frozen for up to 1 month. When you’re ready to enjoy them, simply transfer the frozen dish to the refrigerator overnight to thaw, then reheat gently on the stovetop or in the microwave until thoroughly warm.

What to Serve with These Flavorful Curry Meatballs

Curry meatballs are a complete meal on their own when served with rice, but a few complementary side dishes can elevate your dining experience:

• Fresh Salads: A crisp, refreshing salad is a wonderful contrast to the rich curry. Consider light options like an Easy Lebanese Salad, a peppery Lemon Arugula Salad with Pine Nuts, or a vibrant Tomato Cucumber Feta Quinoa Salad.
• Hearty Vegetables: Add more goodness to your plate with a delicious vegetable side. Try Mediterranean Roasted Vegetables for a medley of flavors, savory Lebanese Green Beans (Lubee), or simple but flavorful Garlic Parmesan Broccoli.
• Potatoes, Please!: If you love potatoes with your dinner, there are many fantastic choices. Serve with classic Oven Roasted Potatoes, rich Gouda Smashed Potatoes, a zesty kick from Spicy Lebanese Potatoes, or aromatic Lemon Cilantro Roasted Potatoes.

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5 from 1 vote

Curry Meatballs Recipe

By Julia Jolliff

Prep: 25 minutes mins

Cook: 20 minutes mins

Bake Time: 35 minutes mins

Total: 1 hour hr 20 minutes mins

Servings: 6

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This Curry Meatballs Recipe features Indian-spiced meatballs smothered in a deliciously spicy curry sauce. They make a great meal over a bed of rice with a sprinkle of cilantro and are perfect for freezing!

Ingredients

For the meatballs:

• ▢ 1 pound ground beef
• ▢ 1 egg
• ▢ 1/3 cup panko
• ▢ 1/4 cup onion, diced
• ▢ 1 tablespoon plain yogurt
• ▢ 1 jalapeno, seeded and diced
• ▢ 1 tablespoon sesame oil
• ▢ 1 1/2 teaspoon garam masala
• ▢ 1 teaspoon grated ginger or ginger paste
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon curry powder
• ▢ 1/2 teaspoon garlic, minced
• ▢ 1/2 teaspoon coriander
• ▢ 1/4 teaspoon cumin

For the curry sauce:

• ▢ 1/4 cup olive oil
• ▢ 1/2 cup onion, diced, Optional
• ▢ 2 Tablespoons minced garlic
• ▢ 1 teaspoon ginger, grated
• ▢ 3 tablespoons all purpose flour
• ▢ 2 tablespoons curry, mild or medium
• ▢ 1 1/2 teaspoons garam masala
• ▢ 1 tablespoon grated ginger
• ▢ 2 teaspoons turmeric powder
• ▢ 2 teaspoons coriander powder
• ▢ 1/2 teaspoon pepper
• ▢ 2 tablespoons tomato paste
• ▢ 1 15 ounce can petite diced tomatoes, undrained
• ▢ 3 cups beef broth
• ▢ 1 cup coconut milk, canned
• ▢ 1 bay leaf
• ▢ 3 dried red chilis, Kashmiri or arbol, Optional
• ▢ ¼ cup cilantro leaves
• ▢ 3-4 cups cooked Basmati rice {for serving}
• ▢ 1 lime, cut into wedges {for serving}

Instructions

• Preheat the oven to 375° and line a cookie sheet with tinfoil, then spray with nonstick cooking spray.
• Add all the ingredients for the meatballs together in a large bowl and mix until well combined. Scoop a tablespoon of the meat and make into a ball. Place onto the pan and repeat until all the meatballs are made.
• Place in the oven and bake for 20 minutes, or until just slightly pink in the center.
• In a large pan, heat the oil and add the onions, garlic and ginger and cook for 3 to 4 minutes.
• Add the flour, curry powder, turmeric, coriander, pepper and toast for a minute. Add the tomato paste and cook for another minute.
• Add the diced tomatoes, and beef broth and stir until the flour mixture is well combined. Add the coconut milk, red chilis, bay leaf, and cilantro, then simmer for 20 minutes. Add the meatballs and simmer for an additional 10 minutes.
• Serve with a side of rice and lime wedge. Sprinkle with cilantro.(You can remove the red chili peppers before serving if desired.)

Notes

• The meatballs can overcook and become dry quickly. It is better to undercook them slightly, they will continue to cook through even when removed from the oven for a minute. Also, they will cook for a bit in the sauce.
• Letting the curry simmer for a little longer will enhance the flavors.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 7 days.

Nutrition

Serving: 6g,
Calories: 800kcal,
Carbohydrates: 90g,
Protein: 25g,
Fat: 37g,
Saturated Fat: 15g,
Polyunsaturated Fat: 3g,
Monounsaturated Fat: 15g,
Trans Fat: 1g,
Cholesterol: 81mg,
Sodium: 1020mg,
Potassium: 716mg,
Fiber: 4g,
Sugar: 4g,
Vitamin A: 1226IU,
Vitamin C: 41mg,
Calcium: 106mg,
Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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