Go Back

red curry meatballs

Delicious Indian-spiced beef meatballs simmered in a flavorful red curry sauce, perfect over rice.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound lean ground beef
  • 1 small jalapeno pepper seeded and diced small
  • 1 large egg
  • 0.33 cup panko bread crumbs
  • 0.25 cup white onion diced small
  • 1 tablespoon plain Greek yogurt
  • 1 tablespoon toasted sesame oil
  • 1.5 teaspoons garam masala
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon madras curry powder
  • 1 teaspoon salt
  • 1 teaspoon dried coriander
  • 1 teaspoon dried cumin
  • 0.5 teaspoon freshly ground pepper
  • 0.25 cup vegetable or olive oil
  • 0.5 cup white onion diced small
  • 2 tablespoons garlic finely minced
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 3 cups reduced sodium beef broth
  • 1 can petite diced tomatoes 15-ounce, do not drain
  • 1 cup full-fat canned coconut milk full fat preferred
  • 3 dried red chiles Indian kashmiri chili peppers or Mexican chiles de arbol, spicier
  • 0.25 cup fresh cilantro finely minced
  • 2.5 tablespoons lime juice freshly squeezed

Method
 

Preparation Steps
  1. Preheat oven to 375°F. Line a baking sheet with aluminum foil and spray with cooking spray.
  2. In a large bowl, combine ground beef, jalapeno, egg, panko, onion, yogurt, sesame oil, spices, salt, pepper, garlic, and flour. Mix gently without overmixing.
  3. Form 1-tablespoon meatballs using a small scoop and place on prepared baking sheet.
  4. Bake for 20 minutes until just cooked through. Meatballs may be slightly pink in center.
  5. In a large skillet, heat oil over medium-high heat. Add onion, garlic, ginger; sauté 3-4 minutes.
  6. Add flour, curry powders, turmeric, coriander, salt, and pepper; cook 1 minute, stirring constantly.
  7. Stir in tomato paste; cook for 1 minute. Add broth, tomatoes, coconut milk, chiles, and bay leaf; simmer 20 minutes.
  8. Add baked meatballs into the curry sauce; simmer 10 minutes. Remove bay leaf and chili peppers if desired.
  9. Stir in lime juice and cilantro. Adjust seasoning, add salt or sugar if needed.
  10. Serve over rice, garnish with additional cilantro if desired.

Notes

Feel free to customize heat level by adjusting the number of chiles used.