Creamy Curried Meatballs

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:

• 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:

1. 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.
2. 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.
3. 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.
4. 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!