Thursday, June 16, 2016

Meatballs in Tomato Curry Sauce


These spicy chicken and beef meatballs in tomato curry sauce certainly satisfied our craving for something flavorful .I served these spicy, saucy meatballs with vegetables only, skipping our typical accompaniment of rice because we are trying to limit carbs. Steamed vegetables were just right and we could scoop up the sauce with the meat balls themselves so we didn’t miss the rice but if you are not avoiding carbs then it would be perfect with rice or couscous.



 These can be made spicy or mild. If your diners don’t enjoy spice make the sauce with just a little or even none of the warmer spices like medium yellow curry powder, cumin, turmeric, garam marsala or Baharat. This could be tasty and mild!  We like spice so I may have even used more of the spices than listed here. This is totally up to you and your tastes!

 You may make these with ground chicken, beef or turkey just make sure that at least 1/3 or more of the meat is not extra lean. Meatballs need fat to be tender and hold together. You could even use half lean.
You can make the meatballs up to the shaping step and refrigerate for quick preparation. You could even freeze them on a baking sheet then bag them so they are on hand when you want them! You could make the sauce up even a day or two before. If you wish to cook meatballs ahead, you might have a little drier texture but they would be fine but, cook them all the way through, don’t just brown them. This would shorten the time you reheat them in the sauce.


Meatballs in Tomato Curry Sauce
Recipe By Dinner with Denise


Meatball Mixture:

½ cup minced onion
2 tsp garlic paste or crushed garlic
2 tsp ginger paste
1 tsp, salt, coriander, ginger,


½ -1 tsp optional spices to choose from: cumin, black pepper, ginger powder, garlic powder, onion powder, red pepper flakes
 
2 tsp corn starch
2 lb. or so ground chicken and ground beef
1/4 cup bread crumbs
1 egg, well beaten

Curry Sauce:
Adjust all spice to your taste
1 large onion, sliced, divided in two
2 TBSP ginger paste
1TBSP garlic crushed
3-4 Tsp medium yellow curry powder
1 tsp cumin ground
½ tsp turmeric
2 tsp garam marsala or Baharat
1 -2 tsp coriander, ground
1 tsp black pepper. 
2 tsp salt, more to taste
½ tsp garlic powder
½ tsp onion powder
1  can diced or crushed tomatoes, about 14 oz.
1 cup water

About 6 oz. plain Greek yogurt, adjust to taste
Optional garnishes -Cilantro, toasted almond, yogurt
Serve with steamed veggies—carrot, zucchini, cauliflower etc.
Optional-- serve with rice, quinoa, Or couscous


Meat balls
*I use 1/3 lean chicken, 1/3 lean ground beef and 1/3 80% ground chicken but any combo, or all chicken or all beef is fine.

All of the spices can be increased or decreased based on desired heat level.
Place all ingredients for meatball mixture in a large bowl, gently yet thoroughly combine. Using gloved or clean hands is a great way to blend everything.
Using small scoop or teaspoon, scoop out uniform sized meatballs; rolling each for a smooth exterior.  You may make the meatballs smaller or larger as desired.
If you wish to cook meatballs in oven, check the note**
Heat a bit of oil in a large shallow pan. HALF of the onion and sauté it for 5 minutes and remove to covered dish.
Add some of the meatballs to the pan without crowding so they will brown well. You may add a bit more oil only if needed. You will probably need to brown them in batches, removing them as they are done to a covered dish.  The meatballs do not have to be cooked through; this is just to brown the outside. Cook them over medium heat, turning gently after 3-5 minutes.  Brown the other sides for about 3-5 minutes. take meatballs from pan to a covered dish and remove excess oil from pan. You will cook sauce in the same pan.

If desired, leave pan of meatballs in 350 oven while you cook curry sauce or microwave for a couple minutes on medium.
To make curry sauce:
Heat about 3-4 TBSP more oil in the pan, add the rest of the sliced onion, ginger, garlic, spices, seasoning.
Sauté for 4 minutes or so. 
Add tomatoes; simmer for 5-7 minutes. Add cool water and ladle into blender. Blend until smooth. Add yogurt and blend a bit more. Return sauce to pan and gently nestle the meatballs and sautéed onions into sauce. Over low heat, bring to simmer but do not let it boil.  Simmer for 15 – 22 minutes or so on low until meatballs are cooked through. I take one out and open it to check, it is really hard to use thermometer on these.

Best served in a bowl topped with cilantro and perhaps some toasted almond slices or yogurt


Serve with steamed vegetable OR quinoa OR if you are not avoiding carbs try it over couscous or rice,

**Oven baking method:  Preheat oven to 400 and put meatballs on cookie sheet prepped with a bit of oil. Place in center of oven and bake for 6 minutes then turn them over to cook other side. Continue baking another 5 minutes or until just barely cooked through. Remove from baking dish and place them into pan filled with curry sauce.  Simmer for 15 minutes

 

 

 

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