Recipe

Things We Love: Indian Curry Meatballs


My Indian Curry Meatballs are a fabulous weeknight meal. Who does not love an easy to make weeknight dinner that is savory and easy. Everything does not need to be made from scratch. I am a huge fan of frozen meatballs, frozen chicken breasts and frozen vegetables. Youtube has been a great pandemic resource for me to get out of my comfort zone and try new recipes and techniques.

I recently discovered this Indian Curry Meatball recipe online. Let me tell you that it is incredible. And of course it is even better the second day. There are a few freezer and cupboard staples I cannot live without, including frozen meatballs and fire roasted tomatoes. Whole Foods and Aldi both have great options. The one unique thing you need for this recipe is very high quality Indian spices. Consider buying your spices from Penzey’s Spices, a Wisconsin based company with a great mission to help the world. Ready for the recipe? Here it goes!

Indian Meatball Curry

Ingredients: Frozen meatballs (I used these from Aldi). Spices: 1 teaspoon each- Cardamon, Turmeric, Coriander, Kashmiri Chili Powder. 1 can of fire roasted tomatoes. 1 small onion. 1 tablespoon chopped garlic and chopped fresh ginger. Olive Oil. Salt and pepper to taste

Directions: To make the Indian meatball curry, follow these steps. Heat a few tablespoons of olive oil in a large sauté pan. Add onion, garlic and ginger. Add all spices and salt and pepper to taste. Sauté together until the ginger, garlic and onion has emulsified all fo the spices. Next, add the can of tomatoes. Turn up to high heat, stirring constantly until the tomato spice mixture becomes thicker, almost like a paste. Once like a paste, add two cups of water and meatballs. Cover and simmer for 30 minutes, checking frequently to ensure that the sauce does not become too thick. Sauce consistency should be similar to marinara.

Serving Instructions: Serve Indian curry meatballs on top of basmati rice. This is delicious with a side of steamed cauliflower. A dollop of yogurt may be delicious if the Kashmiri chili is too much for you!

YUM!

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