Everyone loves to eat meatballs. I think they are comfort food. Meatballs are popular all across the country because they can be served in so many different ways – just by themselves, in tomato sauce on top of a pile of pasta in soup, on a crusty sub roll or dressed in a creamy Swedish sauce.
Every cook has her own favorite recipe(s). I have my version of traditional Italian meatballs that I serve with homemade tomato sauce and pasta. Inspired by that recipe, I decided to create a special recipe for meatballs delicately seasoned with Indian spices that are served in a delicious curry.
The meatballs are made with ground beef and cooked vegetables to make them healthier and lighter than other recipes. I use diced onion, potato and carrot. The cooked vegetables can be mashed before mixing them with the meat, but I like to see the vegetable pieces in the cooked balls, so I leave them as is. I add a special blend of spices gives them a delicious flavor before forming it into small balls. They are baked in the oven until browned and cooked through.
The curry is made by sautéing onions, garlic, ginger, chiles and tomatoes and flavoring it with a different blend of spices that is designed to complement the spices in the meatballs. As the base for the curry cooks and becomes tender, I blend it until smooth. When it is ready I stir in coconut milk to make it creamy and delicious. As the last step the meatballs are added to the curry.
This flavorful meatball curry should be served with plain basmati rice or a simple pulav. It is rich enough to impress your friends for a special gathering or serve to your family any night of the week. Based on my son’s response, I will be making this as often as I can and take it to him in Houston.
If you happen to have any leftovers, serve a few meatballs and the curry on a large crusty sub roll. It makes a delicious lunch sandwich.