Curried Meatballs

Ingredients for Curried Meatballs

• Olive oil

• 6 spring onions, cut into 1-inch pieces

• 2 jalapeños, seeds removed if desired

• 6 garlic cloves

• 1 (1-inch) piece ginger, peeled, chopped

• 1 tablespoon fresh lemon juice

• 1 tablespoon garam masala

• 1 teaspoon ground coriander

• 1/2 teaspoons ground cumin

• 1/2 teaspoons cayenne pepper

• 900g beef mince (20% fat)

• 1 large egg, beaten to blend

• 3 tablespoons plain yoghurt

• 2 teaspoons kosher salt

• 60ml olive oil

• 4 medium onions, chopped

• 10 garlic cloves, crushed

• 1 (1 1/2-inch) piece ginger, peeled, chopped

• 3 dried chillies de árbol

• 4 teaspoons curry powder

• 4 teaspoons ground cumin

• 4 teaspoons ground turmeric

• 3 tablespoons ground coriander

• 1 teaspoon black peppercorns

• 1 (14.140g can) crushed tomatoes

• 1 bay leaf

• 1 tablespoon kosher salt, plus more

• 1 tablespoon fresh lemon juice

• 1/2 teaspoons cayenne pepper

• Coriander leaves with tender stems (for serving)

Preheat oven to 204°C. Lightly brush a rimmed baking sheet with oil. Purée spring onions, jalapeños, garlic, ginger, lemon juice, garam masala, coriander, cumin, and cayenne in a blender until smooth. Transfer mixture to a large bowl and add beef, egg, yoghurt, and salt. Mix with your hands until mixture is homogenous and starts to become very sticky like sausage meat, about 1 minute. Using a 60g ice cream scoop to portion if you like, roll beef mixture into golf ball–size portions and place on baking sheet, spacing 1" apart (you should have about 24). Drizzle meatballs with more oil and bake until browned on top and cooked through, 20–25 minutes.

Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium. Add onions, garlic, and ginger and cook, stirring often, until onions are translucent and starting to brown, 8–10 minutes. Stir in chillies, curry powder, cumin, turmeric, coriander, and peppercorns. Cook, stirring often, until mixture is very fragrant and spices begin to stick to the pot, about 2 minutes. Add tomatoes, stirring and scraping bottom of pot, and bring to a boil. Add bay leaf, 1 tablespoon salt, and 475ml water; return to a boil. Reduce heat and simmer until flavours have melded, 25–30 minutes.

Let curry sauce cool slightly, then transfer to a blender; blend until very smooth. Wipe out any bits remaining in pot and transfer curry sauce back to pot. Stir in lemon juice and cayenne; taste sauce and season with more salt if needed.

Gently nestle cooked meatballs into sauce, bring to a simmer, and cook until meatballs are heated all the way through, 10–15 minutes. Serve topped with coriander.

Meatballs and sauce can be made 1 day ahead. Let cool; transfer to an airtight container and chill. Gently reheat meatballs in sauce, covered, thinning with water if sauce is too thick.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.