Category, DifficultyBeginner

These Indian-inspired meatballs in curry sauce need nothing but a big spoon!

Yields1 Serving
Prep Time15 minsCook Time35 minsTotal Time50 mins

For the meatballs
 500 gm Pork Mince
 1 teaspoon Ginger
 1/2 tablespoon Cumin
 1/2 tablespoon Coriander
 ¼ teaspoon Cinnamon
 ⅛ teaspoon Nutmeg
 ¼ teaspoon Black Pepper
 ¼ teaspoon Cayenne Pepper
 1/2 teaspoon Salt
 1 tablespoon Yogurt Plain
 1 tablespoon Vegetable Oil
For the curry sauce
 1 large onion, chopped
 3 cloves Garlic, minced
 1 teaspoon Ginger, peeled and grated
 ¼ cup Cilantro, chopped
 3 tablespoon Indian Curry Paste, not sauce
 1 can Chopped Tomatoes
 250 ml Water
 1 cup Spinach, chopped
 ½ cup Yogurt
 1 teaspoon Garam Masala

1

In a large bowl combine pork, ginger, cumin, coriander, cloves, cinnamon, nutmeg, black pepper, cayenne pepper, salt and plain yogurt.

2
3

Roll into golf ball-sized meatballs and brown in 1 tbsp of vegetable oil until golden but not cooked all the way through. Remove to a plate and set aside.

4
5

Discard excessive fat but leave approximately 1 tbsp in the pan. Add onions, garlic, ginger and chopped cilantro stalks and cook over low heat without browning for 10 minutes, stirring occasionally.

6
7

Add curry paste and stir for a minute, then add canned tomatoes and water, stir to combine, return the meatballs to the pan, and spoon some curry sauce on them to coat them, then turn the heat up and bring to a boil, then turn the heat to low, cover with a lid and simmer for 20 minutes.

8
9

Add chopped kale and any other vegetables if using and cook uncovered for 10 minutes longer, stirring once in a while to avoid burning. In the last few minutes add yogurt.

10
11

Serve with low carb naan and/or lentil dhal for a low carb version.

Ingredients

For the meatballs
 500 gm Pork Mince
 1 teaspoon Ginger
 1/2 tablespoon Cumin
 1/2 tablespoon Coriander
 ¼ teaspoon Cinnamon
 ⅛ teaspoon Nutmeg
 ¼ teaspoon Black Pepper
 ¼ teaspoon Cayenne Pepper
 1/2 teaspoon Salt
 1 tablespoon Yogurt Plain
 1 tablespoon Vegetable Oil
For the curry sauce
 1 large onion, chopped
 3 cloves Garlic, minced
 1 teaspoon Ginger, peeled and grated
 ¼ cup Cilantro, chopped
 3 tablespoon Indian Curry Paste, not sauce
 1 can Chopped Tomatoes
 250 ml Water
 1 cup Spinach, chopped
 ½ cup Yogurt
 1 teaspoon Garam Masala

Directions

1

In a large bowl combine pork, ginger, cumin, coriander, cloves, cinnamon, nutmeg, black pepper, cayenne pepper, salt and plain yogurt.

2
3

Roll into golf ball-sized meatballs and brown in 1 tbsp of vegetable oil until golden but not cooked all the way through. Remove to a plate and set aside.

4
5

Discard excessive fat but leave approximately 1 tbsp in the pan. Add onions, garlic, ginger and chopped cilantro stalks and cook over low heat without browning for 10 minutes, stirring occasionally.

6
7

Add curry paste and stir for a minute, then add canned tomatoes and water, stir to combine, return the meatballs to the pan, and spoon some curry sauce on them to coat them, then turn the heat up and bring to a boil, then turn the heat to low, cover with a lid and simmer for 20 minutes.

8
9

Add chopped kale and any other vegetables if using and cook uncovered for 10 minutes longer, stirring once in a while to avoid burning. In the last few minutes add yogurt.

10
11

Serve with low carb naan and/or lentil dhal for a low carb version.

Indian Meatball Curry