Curry Meatballs

INGREDIENTS

  • 1/4 cup oil

  • 2 medium onions, minced

  • 4 large garlic cloves, minced

  • 1 – 2-inch piece of ginger, minced or 2 tablespoons of Squeezable Ginger paste 

  • 2 teaspoons curry powder

  • 1 teaspoon each: cumin and coriander

  • 1 – 28-ounce can crushed tomatoes

  • 1/4 cup plain yogurt or cream

  • 2 tablespoons almond butter

  • 2 tablespoons of red curry paste 

  • Optional: 2 tablespoons brown sugar

THE MEATBALLS:

  • 2 lbs. Open Pasture Meats ground beef or pork

  • 2 tablespoons each: very finely minced ginger (or ginger paste) and onion

  • 1 tablespoon curry powder 

  • 4 garlic cloves, minced

  • Optional: 1 tablespoon of fish sauce

INSTRUCTIONS

  1. Heat 3 tablespoons of the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring occasionally, until well caramelized, about 15 minutes. Add the garlic, ginger, and spices and cook for 1 minute. Add the tomatoes and scrape any stuck on bits off the bottom of the pan.

  2. Transfer to a blender and add 1 cup of water, the cream, almond butter, sea salt, and if you're using, the sugar. Blend on high until smooth.

  3. While the onions are cooking, make the Open Pasture Meats meatballs. Add all the meatball ingredients to a large bowl. Using your hands, mix the meat well. Form into 12 balls, being careful to use a light hand and not to pack the balls tightly.

  4. Heat the remaining oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until well browned all over, about 15 minutes.

  5. Pour the curry from the blender into the skillet with the meatballs. Bring to a simmer then reduce the meat to medium-low, cover the pan, and cook for 15 minutes. If the curry gets too thick, add a little extra water to the pan to thin it.

  6. While the curry is simmering, take this time to make some rice or to serve it with. (OR) If you prefer naan bread to serve with this, preheat oven to 350 degrees. Spray a sheet pan with cooking spray, place each piece of naan on the pan and put into the oven for 6-8 minutes flipping halfway through. Great for dipping into the curry sauce! 


1 hour, Appetizer, Grass fed beef, Indian, Ground Pork, Main courseRobert WoodsOpen Pasture MeatsMeatballs, Indian, CurryComment