Hey hey, hope you are doing well, and I thank you again for tuning in for another recipe post. This one is simple, delicious and most of all refreshing. It’s not your classic meatball recipe, but I still have the feeling that it will quickly become one of your favorite recipes. Get ready for our Curried Meatballs with Coconut Cream Sauce.
The curried meatball or meat ball curry:
As I was making this recipe, I kept on thinking to myself, what should I call it? A meatball curry or a curried meatball recipe? Not that it matters really, I could have just called it balls in sauce.
No pun intended.
Point is, it was delicious, and the name was basically what sounded the most appealing to me.
Now to the recipe:
I made this recipe originally with Swedish meatballs in my mind. I wanted meatballs in a thick gravy. Also, I love the fact that Swedish meatballs call for caramelized onions and searing your meatballs before cooking the sauce.
The thing is, Swedish meatballs can be a little daunting for a lot of cooks since the recipe call for a precise sequence of instructions and gravy that is way too easy to mess up.
So with that in mind I decided to make a much simpler sauce, that’ll still satisfy that craving you have for gravy.
Here are 3 things to keep in mind whenever you want to make amazing meatballs:
- Always sear first. Searing your meatballs adds a nice crispy crust to the outside.
- Go for ground beef that is grass fed, ideally 85% meat to 15% fat.
- Once you sear your meatballs, use the residual fat to make a base for your sauce.
That residual fat is where all the magic happens.
If you’re looking for something amazing to scoop this up with, look no further:
Here is your recipe, enjoy and subscribe if you like what you just read 🙂
Curried Meatballs with Coconut Cream Sauce
- 2 Medium size onions
- 1 Lb of ground beef. Use grassfed whenever you can.
- 1 Egg
- 1/4 Cup bread crumbs.
- Salt and Pepper to taste.
- 1 Tbsp of ghee. Grass fed ghee is the way to go.
- 1 Tsp of mustard seeds.
- 1/2 Tsp of coriander seeds.
- 1/4 Tsp of cumin seeds.
- 1/2 Tsp of turmeric.
- 1/2 Tsp of cayenne.
- Optional 1 Tbsp of paprika. To give it that red color.
- 1 15 Oz can of coconut cream.
- Salt and pepper to taste.
- Some yogurt or sour cream to serve with.
Cut your onions finely. Heat a non stick pan to medium heat and melt 1 Tbsp of butter. Throw your onions in and cook for 7-8 minutes or until your onions become caramelised. Set aside to cool down.
Add your onion and the rest of your meatballs ingredients to a large bowl and mix thoroughly. Shape your meatballs.
Heat up a large pan on medium-high heat and add in your ghee. Once melted add your meatballs and cook on each side for 2-3 minutes or until nicely browned (like photo above). Remove your meatballs from the pan and place them on a large plate.
To the same pan, add your mustard, coriander and cumin seeds. Sautee for 1-2 minutes and add your coconut cream. Add the rest of your spices.
Once the sauce starts to simmer add your meatballs and cook them through for 15 minutes on medium heat.
Serve with some fresh coriander, or any herb of your choice and of course a dollop of yogurt.
This recipe makes 4-6 servings. It all depends on how hungry you are 😉
It also is kind of spicy so keep that in mind if you are sensitive to spicy food.
Endlessly curious hipster
Vegan dabbler (I try !)