RECIPES
Creamy Curried Meatballs
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Creamy Curried Meatballs
Ingredients:
For the Meatballs:
- 1 lb ground chicken, turkey, or beef
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- Salt and pepper to taste
- 1 tablespoon chopped fresh cilantro or parsley (optional)
For the Curry Sauce:
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- 1 tablespoon olive oil or butter
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric powder (optional, for color)
- 1 cup coconut milk or heavy cream
- 1/2 cup chicken or vegetable broth
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
To Serve:
- Cooked rice
Instructions:
- Prepare the Meatballs:
- In a mixing bowl, combine the ground meat, breadcrumbs, egg, garlic, chopped onion, salt, pepper, and cilantro or parsley (if using).
- Mix until just combined, then form into small meatballs (about 1 inch in diameter).
- Heat a large skillet over medium heat and add a bit of oil. Cook the meatballs in batches until browned on all sides and cooked through (about 5–7 minutes). Remove from skillet and set aside.
- Make the Curry Sauce:
- In the same skillet, add a bit more oil or butter if needed. Add the chopped onion and cook until softened, about 3–4 minutes.
- Add the minced garlic, curry powder, and turmeric. Stir for 1 minute to toast the spices.
- Pour in the coconut milk (or cream) and chicken broth. Stir well, scraping up any browned bits from the bottom of the pan.
- Let the sauce simmer for 5–7 minutes, or until it thickens slightly. Season with salt and pepper to taste.
- Combine Meatballs and Sauce:
- Add the cooked meatballs back into the skillet and gently coat them with the sauce.
- Simmer for another 3–5 minutes, until the meatballs are heated through and fully coated in the curry sauce.
- Serve:
- Serve the meatballs and curry sauce over a bed of rice.
- Garnish with freshly chopped cilantro.
Enjoy this comforting dish with the creamy, spiced flavors of curry!