This recipe for meatballs in curry sauce is a very aromatic and colorful dish. If you like spicy and exotic flavors, I recommend it 100%.
I think that, along with croquettes, meatballs are the queens of that endearing home cooking. Despite being a very traditional dish, it is really a very versatile preparation that admits countless versions. In this particular recipe we find flavors that are more typical of India than of our gastronomic tradition.
Despite its exotic name, these curry dumplings are very easy to make . The ingredients that it carries are sure to be found in large stores and, once you have them, everything is simple.
FOR THE MEATBALLS
- 500 g of minced beef (or a mixture of pork and beef)
- 1 egg
- 2 slices of sliced bread without crust
- 80g milk
- 1 clove garlic
- breadcrumbs or flour for coating
- oil for frying
FOR THE SAUCE
- 1 leek or onion
- 200 ml of coconut milk
- 300 ml of vegetable or chicken broth
- 60 g raisins
- 1 heaping tablespoon flour
- 15 g fresh ginger
- 1 cayenne
- extra virgin olive oil
- parsley or cilantro for garnish (optional)
- Put the bread to soak in the milk.
- Chop the garlic clove into very small pieces.
- Take a large container and add all the ingredients for the meatballs , except for the breadcrumbs or flour. Mix everything well until you get a homogeneous dough.
- Shape into balls and roll them over. I like to make it with breadcrumbs, although I know that the most common is to use flour. This is up to you.
- Fry the meatballs in plenty of hot oil until golden brown on the outside. It is not necessary that at this point you cook them completely, since later we will give them a boil along with the sauce. When you have them ready, reserve them.
- On the other hand we are going to prepare the sauce. Start by finely chopping the leek and ginger .
- In a saucepan, saute the leek and ginger with a little olive oil until the leek is very soft. Also add the cayenne and a pinch of salt.
- Add the tablespoon of flour and cook for a couple of minutes to remove the raw flavor.
- Add the broth and coconut milk.
- Remove the cayenne and blend the sauce with the mixer until it is fine. Let it reduce a bit so the sauce begins to thicken.
- Add the raisins and the meatballs that you had previously fried. Cover the casserole and let everything cook over low heat for 10 minutes or so. At the end of cooking, rectify the salt point.
- Serve the meatballs freshly made and garnished with a little coriander or parsley if you feel like it.
- If you prefer, you can make the meatballs in the oven. They are also very rich and do not have less fat, but the kitchen stains less. Take a look at this other post where I tell you how to make baked meatballs.
- Adjust the thickness of the sauce to your liking. If you prefer it thicker, leave it a little longer on the fire to reduce it.
- Crushing the sauce is optional . It seems to me that it looks better this way, but if you don't mind showing the leek and ginger bits, skip that step.
- If you are going to mash the sauce, unless you like your food very spicy, do not forget to remove the cayenne first.
- In general, I use olive oil with a mild flavor for frying instead of sunflower, as it withstands high temperatures better. If you don't like the flavor it gives, you can use sunflower.
- Speaking of frying the meatballs. To do this, the oil must be very hot but without smoking.
Nutrition InformationYield 5 Serving Size 1
Amount Per Serving Calories 644Total Fat 34gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 15gCholesterol 128mgSodium 656mgCarbohydrates 50gFiber 4gSugar 11gProtein 36g