Seasoned meatballs simmered in a flavorful, comforting curry sauce.
Meatballs and curry? Trust me, it works! The meatballs combined with the perfect blend of spices create a mouthwatering curry that's both flavorful and comforting. It's super easy to make, and even my kids can't get enough of it! It's one of my daughters favorite meals! Pro tip: Get everything prepped before you start so the cooking process goes smoothly!
Prep 25 min · Cook 25 min · Total 50 min
You can serve this over rice or pasta. If you're choosing rice, start it in the rice cooker before you begin. For pasta, wait until you've prepped the meatballs, then bring your water to a boil.
In a large bowl, combine the ground beef, pepper, ginger, cilantro and 1 teaspoon salt together. Mix until just combined. Divide the mixture in half and shape each portion into 12–16 meatballs, for a total of 24–32 meatballs. Place the meatballs onto two separate paper plates.
Dice the onions and tomatoes, then set aside. Mince the garlic. Grate the ginger using a microplane.
In a large skillet over medium-high heat, warm the coconut oil until it's nearly smoking. Add the mustard seeds and cover the pan with a lid to avoid any splattering. Once the seeds stop popping, add the onions, garlic, and ginger. Cook until the onions turn golden brown.
Stir in the ground coriander, cumin, and cayenne pepper, cooking for another 30 seconds.
Add the diced tomatoes and their juices and cook until they soften, about 5 minutes.
Pour in the coconut milk, and add the salt. Bring the sauce to a boil, then add the meatballs. Reduce heat to a simmer and cook until the meatballs are fully cooked, about 15 minutes.
Add the cilantro and lime juice. Serve over rice or over spaghetti.
This recipe is adapted from Aarti Sequeira on Food Network
