These curried meatballs are hand formed, baked, then simmered in a spicy curry sauce with roasted tomatoes, perfect for parties, appetizers, or main course.
Curry Meatballs Recipe
We're cooking up a batch of Curried Meatballs in the Chili Pepper Madness kitchen tonight, my friends! Would you care for a meatball?
I enjoy making curried meatballs for gatherings, as they are easy to make ahead and keep warm, and they can serve a crowd. They're popular, too. Everyone loves meatballs!
Why You'll Love My Curried Meatballs
- Perfect for Spicy Food Lovers. These meatballs are nicely seasoned, then simmered in a spicy curry sauce that's loaded with flavor. You'll love the end result.
- Easy to Make. You can make the sauce while the meatballs are baking.
- Perfect Party Food! You can easily keep these warm in a warming dish or crock pot for your guests to enjoy for game day or any gathering.
Let's talk about how to make curried meatballs, shall we?
Curry Meatballs Ingredients
- FOR THE MEATBALLS
- Vegetables. Onion, jalapeno peppers, garlic.
- Seasonings. Curry powder, garam masala, salt, cayenne, cumin.
- Extras. 1 egg and plain yogurt.
- Ground Meat. I'm using ground beef, though you can use ground turkey for curry turkey meatballs.
- FOR THE CURRY SAUCE
- Olive Oil.
- Vegetables. Serrano peppers, onion, fresh garlic, fresh ginger.
- Seasonings. Chile de arbol peppers, curry powder, turmeric, coriander, cumin, cayenne, salt and pepper.
- Fire Roasted Tomatoes. Canned are great.
- Fresh Lemon Juice. Or use lime juice.
- For Serving. Fresh chopped cilantro and red pepper flakes
How to Make Curried Meatballs - the Recipe Method
FOR THE MEATBALLS
Food Processor. Preheat oven to 400 degrees F. Add the onion, jalapeno, garlic, curry powder, garam masala, salt, cayenne, cumin, egg, and yogurt to a food processor or blender. Blend until smooth.
Mix in the Ground Beef. Transfer mixture to a large bowl and add the ground beef. Hand mix, but do not overmix.
Form the Meatballs. Form the meat mixture into 24 equal sized meatballs and transfer to a lightly oiled baking sheet.
Bake the Meatballs. Bake for 20 minutes, or until the meatballs are cooked through.
FOR THE CURRY SAUCE
Cook the Vegetables. While the meatballs are baking, heat the oil in a large skillet to medium high heat. Add the onion and serrano peppers. Cook for 5 minutes to soften.
Add the garlic and ginger and cook for 1 minute, stirring a bit.
Chilies and Spices. Add the chiles de arbol and seasonings, and stir. Cook for 1 minute to let the spices bloom.
Tomatoes and Simmer. Stir in the fire roasted tomatoes. Reduce heat and simmer for at least 20 minutes to let the flavors meld. (You can add 1 cup water to the curry sauce before thinning for a thinner sauce).
Blend the Curry Sauce. Cool slightly, then transfer to a food processor or blender. Blend until smooth.
Simmer the Meatballs. Transfer the curry sauce to the large pan. Stir in lemon juice. Taste and adjust for salt and pepper.
Add the meatballs to the curry sauce and simmer for 10 to 15 minutes.
Finishing. Top with chopped fresh cilantro and red chili flakes and serve. Fish sauce is nice, too!
Boom! Done! Your meatball curry is ready to serve. Don't they look great? They're quite easy to make, and very satisfying, great for an appetizer or main course.
Recipe Tips & Notes
- Change things up by replacing the ground beef with ground lamb, or with ground chicken or ground turkey for a lighter version.
- Make a milder version by skipping the spicy peppers and cayenne powder. Use mild bell peppers and milder paprika instead.
- Use my homemade garam masala and homemade curry powder for richer, deeper flavor.
Serving Ideas
Consider serving your curried meatballs in the following ways:
- Serve in a crock pot or slow cooker for parties! Set a dish of toothpicks for your guests to grab and go.
- Toss with pasta for a unique Indian-spiced pasta dish.
- Serve on toasted buns for a unique spin on a meatballs sandwich.
- Serve with steamed rice for a simple dinner.
Storage
Curried meatballs will last up to 5 days in the refrigerator in a sealed container. To enjoy them again, gently rewarm them in a pan or in the oven on a baking sheet.
You can also freeze the meatballs for 2-3 months.
That's it, my friends. I hope you enjoy my curried meatballs recipe. Let me know if you make them. I'd love to hear how it turned out for you, and if you decided to spice it up!
Try Some of My Other Curry Recipes
Try Some of My Other Meatball Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Curry Meatballs Recipe
Ingredients
FOR THE MEATBALLS
- 1 medium white onion minced
- 1 jalapeno pepper minced
- 5 cloves garlic minced
- 1 tablespoon garam masala
- 2 teaspoons salt or to taste
- 1 teaspoon cayenne or more to taste
- ½ teaspoon cumin
- 1 large egg beaten
- 2 tablespoons plain yogurt
- 2 slices bread
- 1/4 cup milk
- 1.5 pounds ground beef 80/20 preferred (or use ground turkey)
CURRY SAUCE
- 2 tablespoons olive oil
- 1 large onion chopped
- 2-3 serrano peppers chopped (use jalapenos for less spicy)
- 6 garlic cloves chopped
- 1 1- inch knob of ginger peeled and chopped
- 4 dried chiles de arbol
- 1 tablespoon curry powder (I used Madras curry powder)
- 1 tablespoon ground coriander
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- Salt and pepper to taste about 1 tablespoon each
- 1 14.5- ounce can fire roasted tomatoes
- 2 cups water
- 1 teaspoon fresh lemon juice (plus more for serving)
- For Serving. Fresh chopped cilantro and red pepper flakes
Instructions
FOR THE MEATBALLS
- Preheat oven to 400 degrees F.
- Soak the bread in 1/4 milk, then squeeze out excess milk. Tear into pieces and add to a large bowl.
- Add the onion, jalapeno, garlic, garam masala, salt, cayenne, cumin, egg, yogurt, and torn bread to a food processor or blender. Blend until smooth.
- Transfer mixture to the large bowl and add the ground beef. Hand mix, but do not overmix.
- Form the meat mixture into 24 equal sized meatballs and transfer to a lightly oiled baking sheet.
- Bake for 20 minutes, or until the meatballs are cooked through.
FOR THE CURRY SAUCE
- While the meatballs are baking, heat the oil in a large pan to medium heat. Add the onion and serrano peppers. Cook for 5 minutes to soften.
- Add the garlic and ginger and cook for 1 minute, stirring a bit.
- Add the chiles de arbol and seasonings, and stir. Cook for 1 minute to let the spices bloom.
- Stir in the fire roasted tomatoes and water. Reduce heat and simmer for at least 20 minutes to let the flavors meld.
- Cool slightly, then transfer to a food processor or blender. Blend until smooth.
- Transfer the curry sauce to the large pan. Stir in lemon juice to taste. Taste and adjust for salt and pepper.
- Add the meatballs to the curry sauce and simmer for 10 minutes.
- Top with chopped cilantro and red chili flakes and serve.
Nutrition Information
NOTE: This recipe was updated on 12/6/23. It was originally published on 1/22/23.
Kaylene says
Can we substitute breadcrumbs for bread?
Mike Hultquist says
You can, Kaylene. Just don't use too many, or the meatballs can become rather mealy. Use just enough to help hold it together. Enjoy!
Kaylene says
how much should I add for 2 lbs of ground beef?
Mike Hultquist says
Kaylene, hover over the servings number of "24", which will pull up a slider. You can slide the number to 32 and the recipe card will update the amounts for you. Enjoy!
Kaylene says
I googled it. I subbed for panko bread crumbs as that’s what I had at home. The only bread I had was multi grain. This came out amazing. Tender and full of flavor. I love your recipes. I wish we could share pictures of our dishes here
Mike Hultquist says
Wonderful!
Rick Sexton says
I put together this recipe, substituting ground wild boar.
It was a huge hit with my family.
Mike Hultquist says
That's awesome! Wish I could try that one!
Danielle Dale says
Amazing. Every single recipe I have made from this site is next level. Thank you Mike
Mike Hultquist says
Excellent! Thanks, Danielle! I'm glad you're finding recipes you enjoy!
Jamie Kaigler says
I made this last night and it was awesome. The only change I made was using bread crumbs as I did not have any bread. The meatballs were moist and flavorful and the sauce was perfectly spicy. Our favorite Indian restaurant closed this was a big upgrade from the jarred sauces I have used.
Mike Hultquist says
Very happy you enjoyed them, Jamie! Thanks for commenting. I agree, a good homemade sauce is so much better than anything from a jar. Glad to help!
Ramya says
Cant wait to make this soon for me can i use tofu i never had curry meatballs before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
I hope you enjoy them, Ramya.
Donna Pearman says
Happy Holidays, Mike! I've been looking for something different to take to a Holiday get together, and these Curry Meatballs look perfect. I have one question, though. One of the attendees is allergic to cow's milk, so what could I substitute for the small amount of cow's milk yogurt? Is there a preferred substitute, such as a goat milk yogurt, or a dairy-free yogurt? Thanks for your help. BTW, I made your Sichuan Green Beans recipe earlier this week and was totally delighted with the outcome. With the leftovers, I added shrimp one day and smoked sausage another day, and both versions were just as good as the original. Thanks! Your recipes never fail me!!!
Mike Hultquist says
Great to hear, Donna! You can use a dairy free yogurt for this recipe. That'll work just fine. I hope you enjoy them!
Freyya says
Hi! In the ingredients list, it says “1/4 milk”, does this mean 1/4 cup?
Mike Hultquist says
Freyya, yes, it is 1/4 cup. I updated the recipe. Thanks for pointing that out! Enjoy!
Linda Lewandowski says
Fantastic! The meatballs are so tender and flavorful. This will become a regular for us although I’ll decrease the amount of cayenne.
Mike Hultquist says
Glad you enjoyed them, Linda! Thanks!