Recipe courtesy of Bal Arneson
Curried Meatballs
Total:
50 min
Prep:
15 min
Cook:
35 min
Yield:
4 servings
Level:
Intermediate
Total:
50 min
Prep:
15 min
Cook:
35 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Meatballs: 
  • 1 pound ground meat (pork, beef or veal)
  • 1/4 cup bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons tamarind pulp*
  • 1 tablespoon dried oregano
  • 1 teaspoon fennel seeds
  • 1 teaspoon crushed coriander seeds
  • 1 teaspoon salt
  • 1 egg
  • 3 tablespoons grapeseed oil
Sauce:
  • 2 tablespoons grapeseed oil
  • 2 tablespoons chopped fresh garlic
  • 1 green chile, minced
  • 3 bay leaves
  • 1 tablespoon garam masala
  • 1 tablespoon dried oregano
  • 1 teaspoon turmeric
  • Pinch salt and freshly ground black pepper
  • 2 tablespoons tomato paste
  • 4 tomatoes, chopped
  • 1 cup red wine
  • Serving suggestion: Serve with rice.

Directions

Combine the ground meat, bread crumbs, cheese, tamarind pulp, coriander seeds, oregano, fennel seeds, salt, and egg in a large bowl and mix well with your hands to combine. Form the mixture into 2-inch meatballs and set aside. Heat a large nonstick skillet over medium-high heat and add the oil. Fry the meatballs on all sides until browned and then reduce the heat to low and continue to cook until the meat is cooked through, about 5 minutes. Keep the meatballs warm.

To make the sauce:

Place a large skillet over medium-high heat and add the oil and then the garlic and chile. Saute for one minute and then add the bay leaves, garam masala, oregano, turmeric, salt, and black pepper and toast for 10 seconds. Stir in the tomato paste and then add the tomatoes and red wine and let simmer for about 20 minutes. Add the warm meatballs to the sauce and stir gently to coat well with the sauce. Serve the meatballs with rice.

Cook's Note

*Can be found at specialty Asian and Indian markets.

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