These Curry Meatballs, or Meatball Curry, are a weekly favorite in my family! Juicy, flavorful meatballs simmered in a spicy tomato curry sauce—perfect for scooping up with naan or serving over fluffy rice. You’re going to love this comforting and delicious dish!
Curry Meatballs
Ground beef or minced meat, is an absolute staple in my kitchen. It’s budget-friendly, stores well, and is so versatile—honestly, a home cook’s dream!
For these curry meatballs, the meatballs are first browned, then simmered in a rich, spiced tomato sauce. The sauce is the real star here, bringing it all together with tangy tomatoes and warm spices like cayenne, curry powder, and garam masala.
This dish is super satisfying and full of flavor. And the best part? My kids love it! I can always count on this recipe to bring everyone to the table to enjoy something that’s easy to make yet incredibly tasty. Serve it up with naan, roti, or a scoop of fluffy rice, and you’ve got a winner!
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Ingredients and Notes
*Scroll down for the printable recipe card with the full ingredient list and measurements.
- Ground Beef
- Coconut milk: I use canned coconut milk.
- Crushed Tomatoes: If you can’t find canned crushed tomatoes, tomato passata is a great alternative. I used passata often during my time in Europe, and it’s quite similar to crushed tomatoes here in North America, minus any added seasonings.
- Garlic and ginger paste: This is a must-have for convenience. You can check out my homemade ginger garlic recipe here.
- Spices: everyday spices for making a good curry – cayenne pepper or chili powder, cumin powder, garam masala powder and curry powder.
How to Make Meatball Curry
Step 1: In a large mixing bowl, add the ground beef along with all the ingredients for the meatballs, except for the oil. Mix until just combined—be careful not to overmix to keep the meatballs tender. Let the mixture sit for 10-15 minutes to absorb the flavors.
Step 2: Shape the meat mixture into balls; this recipe makes approximately 15 meatballs.
Step 3: Heat 1 tablespoon of oil in a pan over medium heat. Place half of the meatballs in the pan and cook until they are lightly browned on all sides, turning occasionally. Once cooked, transfer to a plate and repeat with the remaining meatballs. You can also air fry the meatballs. See instructions below.
Step 4: To make the curry sauce, use the same pan you cooked the meatballs in, leaving about 2 tablespoons of oil.
Step 5: Once the oil is heated, add the onions and sauté until they start to soften. Stir in the ginger garlic paste and cook for 1-2 minutes until fragrant.
Step 6: Add the spices and roast for about a minute, then stir in the crushed tomatoes, water, and coconut milk. Mix well and cover, allowing it to cook for 5 minutes.
Step 7: Add the meatballs to the curry, spoon the sauce over them, cover, and simmer on medium-low heat for 10 minutes.
Step 5: Remove from heat and serve warm with naan, roti, or rice.
Recipe Tips
Mix the meatball mixture just until combined. Don’t overmix and leave it to rest for about 15 minutes for the flavors to enhance.
Serving Suggestions
Serve your curry meatballs in tomato sauce with fluffy Basmati Rice to soak up the rich sauce. For a fresh touch, try Lemon Dill Rice. You can also add some warm naan bread on the side!
For a side of vegetables, try this Persian cucumber salad.
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Recipe
Curry Meatballs in Tomato Sauce (Meatball Curry)
Ingredients
For Meatballs:
- 1 pound ground beef
- ½ onion finely chopped
- 2 green chilies finely chopped
- 1 tbsp garlic ginger paste
- 1 egg
- 2 tbsp breadcrumbs
- ¼ tsp red chili powder (cayenne pepper)
- ½ tsp cumin powder
- ½ tsp garam masala powder
- 1 tsp salt
- 3 tbsp parsley or cilantro finely chopped
- 2 tbsp oil to cook the meatballs
For the curry sauce:
- ½ onion chopped
- 1 tbsp garlic ginger paste
- ½ tsp red chili powder (cayenne pepper)
- 1 tbsp curry powder
- ½ tsp gram masala powder
- 1 tsp salt
- 1 cup crushed tomatoes
- ¼ cup coconut milk canned
- 1 cup water
- 1 tsp sugar
Instructions
Cook the Meatballs:
- In a large mixing bowl, add the ground beef with chopped onion, chopped green chillies, egg, breadcrumbs, chili powder, cumin powder, garam masala powder, salt and chopped parsly. Mix until just combined—be careful not to overmix to keep the meatballs tender. Let the mixture sit for 10-15 minutes to absorb the flavors.
- Shape the meat mixture into balls; this recipe makes approximately 15 meatballs.
- Heat 2 tablespoon of oil in a pan over medium heat. Place half of the meatballs in the pan and cook until they are browned on all sides, turning occasionally. Once cooked, transfer to a plate and repeat with the remaining meatballs.
For the Curry Sauce:
- Use the same pan you cooked the meatballs in, leaving about 2 tablespoons of oil.
- Once the oil is heated, add the onions and sauté until they start to soften. Stir in the ginger garlic paste and cook for 1-2 minutes until fragrant.
- Add chili powder, curry powder, garam masala powder and roast for about a minute, then stir in the crushed tomatoes, water, sugar, salt and coconut milk. Mix well and cover, allowing it to cook for 5 minutes.
- Add the meatballs to the curry, spoon the sauce over them, cover, and simmer on medium-low heat for 10 minutes. Check and adjust seasoning.
- Remove from heat and serve warm with naan, roti, or rice.
Notes
- You can cook the meatballs in the air fryer too. Preheat the air fryer to 400F and cook the meatballs for 10 minutes, turning halfway through. Remove and simmer in sauce.
Nutrition
Originally published on November 3rd, 2011.
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