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Meatball Curry

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Tender balls of ground meat cooked in a rich creamy coconut curry sauce using East Indian bottle masala. This meatball curry is a surprisingly simple and easy recipe to make but this will soon be a family favorite.

Meatballs in a coconut gravy in skillet.
Indian Coconut Curry with Meatballs

My kid’s favorite is meatballs or koftas whether they are in an Indian curry, over spaghetti, or in an Asian sauce. This one has a wonderful flavor of both the coconut and the bottle masala which makes it really special.

You can serve this with steamed rice or handbreads as well as with chapati or naan.

Ingredients and substitutes

  • Beef – I am using ground beef but you can use a combination of beef and mutton or beef and pork.
  • Masala – bottle masala is a unique blend of spieces made by the East Indians but if you don’t have this spice you can also use 3 tbsp curry powder with 1/2 tsp garam masala powder. Or a combination of individual spices.
  • Coconut milk– the carton of coconut milk is easily available these days but you can certainly use fresh ground coconut as well.
  • Breadcrumbs – I like using dry breadcrumbs so they can absorb flavor from the curry and stay moist.
A skillet with meatballs curry.
Indian Coconut Curry with Meatballs

Step by step

  • n a skillet over medium-high heat, saute the onions in oil until translucent. Then add the ginger and garlic and saute another 30 seconds to a minute.
  • Next, add the tomato paste (or chopped tomatoes) and bottle masala. Cook on medium heat for 2 minutes.
    Pro tip – if necessary add a few tablespoons of water to prevent the bottle masala from burning.
Progress pictures saute the onions ginger and garlic
Indian Coconut Curry with Meatballs
  • Add the coconut milk (or ground coconut), chicken stock, and chopped cilantro. Season with salt and pepper. Cover and bring to a boil on low heat.
  • In a medium bowl, add the ground beef, garlic, salt, breadcrumbs, and chopped cilantro. Combine well and shape into small 1 ½-inch balls.
    Pro tip – do not over mix the ground beef mixture otherwise the meatballs will be tough.
Progress pictures making meatballs.
Indian Coconut Curry with Meatballs, meatball curry
  • Lower the heat and place all the meatballs in the curry. Cover and cook on a low simmer for 10 minutes. Then shake the pan or gently stir the pan. Cover and cook for another 10 minutes.
    Pro tip – I like to shake the pan so the meatballs will turn over and cook the other side. Or, stir carefully to prevent breaking the meatballs.
  • Once the meatballs are cooked. Taste and adjust seasoning. Add the lemon juice and garnish with more chopped cilantro.
A skillet with curry and meatballs.
Indian Coconut Curry with Meatballs, meatball curry

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Skillet with meatballs.

Meatball Curry

5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 5 hours 20 minutes
Total Time: 5 hours 30 minutes
Calories: 487kcal
$10
Adjust Servings Here: 4 servings
Tender balls of ground meat cooked in a rich creamy coconut curry sauce using East Indian bottle masala. This meatball curry is a surprisingly simple and easy recipe to make but this will soon be a family favorite

Ingredients

For the curry

  • 1 tbsp Cooking oil
  • ½ cup Onions chopped
  • 4 large Garlic cloves minced
  • 3 inches Fresh ginger minced
  • 3 tbsp Tomato paste (or 1 large tomato chopped small)
  • 2 tbsp Bottle masala
  • ½ cup Coconut milk Or ground fresh coconut
  • ¼ cup Cilantro Chopped coriander
  • 1 tbsp Lemon juice
  • 1 cup Chicken stock or water

For the meatballs

  • 1 lb Ground beef
  • ½ tsp Garlic powder or 1 tsp garlic paste
  • ½ tsp Salt
  • ½ cup Dry breadcrumbs
  • ¼ cup Chopped cilantro

Instructions

  • In a skillet over medium-high heat, saute the onions in oil until translucent. Then add the ginger and garlic and saute another 30 seconds to a minute.
  • Next, add the tomato paste (or chopped tomatoes) and bottle masala. Cook on medium heat for 2 minutes.
    Pro tip – if necessary add a few tablespoons of water to prevent the bottle masala from burning.
  • Add the coconut milk (or ground coconut), chicken stock, and chopped cilantro. Season with salt and pepper. Cover and bring to a boil on low heat.
  • In a medium bowl, add the ground beef, garlic, salt, breadcrumbs, and chopped cilantro. Combine well and shape into small 1 1/2-inch balls.
    Pro tip – do not over mix the ground beef mixture otherwise the meatballs will be tough.
  • Lower the heat and place all the meatballs in the curry. Cover and cook on a low simmer for 10 minutes. Then shake the pan or gently stir the pan. Cover and cook for another 10 minutes.
    Pro tip – I like to shake the pan so the meatballs will turn over and cook the other side. Or, stir carefully to prevent breaking the meatballs.
  • Once the meatballs are cooked. Taste and adjust seasoning. Add the lemon juice and garnish with more chopped cilantro.

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Nutrition Information
Calories: 487kcal | Carbohydrates: 22g | Protein: 25g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 657mg | Potassium: 741mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2045IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 5mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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2 Comments

  1. 5 stars
    Hi Veena,
    I cooked the meatball recipe today and it was very good. I was born in Bandra, but my parents moved to Toronto Canada in 1960 when I was four.