Time: 40 min.
Complexity: easily
Quantity: 16 meatballs

Meatballs stewed in curry sauce - a detailed recipe.

Ingredients:

Meatballs:

• 450 g of ground beef
• 1 green serrano chili pepper, minced
• 2 tsp chopped fresh ginger
• 2 tablespoons chopped fresh cilantro
• Salt

Curry:

• 2 medium-sized tomatoes, diced into small cubes
• 1 can (400 g) of normal-fat coconut milk
• 3 tablespoons coconut oil or canola oil
• 1/2 tsp. mustard seeds
• 4 shallots, thinly sliced ​​(about 1 cup)
• 5 crushed cloves of garlic
• 1 piece peeled and finely chopped ginger (2.5 cm)
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• Salt
• 2 tablespoons chopped fresh cilantro
• 2 tsp lime juice (from about 1/2 lime)
• Serving options: Rice, Indian breads such as naan or chapati, or spaghetti

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ground beef, serrano pepper, shallots, ginger root, garlic, coconut milk, tomatoes, lime juice, mustard seed, coriander, cumin, ground cayenne pepper, naan bread, spaghetti pasta, rice, cilantro, coconut oil

We recommend

Preparation:

Step 1
• For the meatballs: In a large bowl, combine the beef, chili pepper, ginger, cilantro, and 1 teaspoon of salt. Mix with your hands. (Don't mix longer than necessary to achieve a smooth consistency, or the meatballs will be tough!)
  
  Make 16 meatballs as follows: divide the mixture in half, then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until it forms a smooth ball. Repeat this process to make all 16 meatballs.
Step 2
• For the curry: In a large skillet, heat the coconut oil over medium-high heat until it begins to smoke. Add the mustard seeds and cover the pan with a lid to prevent the seeds from scattering.
  
  When the seeds stop popping, add the shallots, garlic, and ginger to the pan and fry until golden brown. Then add the ground coriander, cumin, and cayenne pepper. Stir and cook for 30 seconds. Add the tomatoes and fry until soft, about 5 minutes.
Step 3
• Pour in the coconut milk, 1/2 cup water, add 1/2 teaspoon salt, and bring the mixture to a boil. Reduce the heat to a simmer and add the meatballs. Simmer until tender, 15-20 minutes.
  
  Finally, add the cilantro and lime juice. Gently shake the pan to mix the contents, then taste for seasoning. Serve with rice. Indian naan breads or chapati, or with spaghetti!

Votes: 10