Indian Spiced Meatballs in Curry Sauce

Bring the bold, aromatic flavors of India to your dinner table with these Indian Spiced Meatballs in Curry Sauce, also known as kofta curry. Juicy, flavorful meatballs are simmered in a rich, spiced tomato-based sauce with hints of ginger, garlic, and garam masala. This dish is perfect served over fragrant basmati rice or with warm naan, making it a comforting, family-friendly meal that’s perfect for weeknights or special occasions.

Why You’ll Love This Recipe

• Bursting with aromatic Indian spices and flavors
• Tender, juicy meatballs simmered in a creamy curry sauce
• Easy to make ahead and reheat without losing flavor
• Pairs perfectly with rice, naan, or low-carb alternatives
• Includes a touch of greens for added nutrition

Ingredients

For the Meatballs

• 1 kg (2 lbs) lean ground pork or lamb – tender, juicy base
• 1 tbsp fresh ginger, grated (or 1 tsp dried) – adds warmth and zest
• 1 tbsp cumin – earthy and fragrant
• 1 tbsp coriander – adds a subtle citrusy note
• ¼ tsp ground cloves – aromatic, slightly sweet
• ¼ tsp ground cinnamon – warm undertone
• 1/8 tsp nutmeg – subtle depth
• ¼ tsp black pepper – mild heat
• ¼ tsp cayenne pepper – optional extra spice
• 1 tsp salt – balances flavors
• 2 tbsp plain yogurt – tenderizes meat and adds creaminess
• 1 tbsp vegetable oil – for browning meatballs

For the Curry Sauce

• 1 large onion, chopped – builds the base of the sauce
• 3 garlic cloves, minced – aromatic depth
• 1 tbsp fresh ginger, grated – adds zing
• 2 tbsp cilantro stalks, chopped – earthy and herbal flavor
• 3 tbsp Indian curry paste – concentrated spice and flavor
• 400 g (14 oz) canned chopped tomatoes – forms the sauce base
• 250 ml (1 cup) water – adjusts sauce consistency
• 10 g (1 cup) black kale/cavolo nero or spinach, chopped – adds color and nutrients
• 125 ml (½ cup) light cream or coconut milk – for richness
• 1 tsp garam masala (optional) – finishing spice
• 2 tbsp cilantro leaves, chopped – garnish

Equipment Needed

• Large bowl
• Skillet or sauté pan
• Wooden spoon or spatula
• Measuring cups and spoons

How to Make Indian Spiced Meatballs in Curry Sauce

Step 1: Prepare the Meatballs

In a large bowl, combine ground pork or lamb, ginger, cumin, coriander, cloves, cinnamon, nutmeg, black pepper, cayenne pepper, salt, and yogurt. Mix well. Roll mixture into golf ball-sized meatballs.

Step 2: Brown the Meatballs

Heat 1 tbsp vegetable oil in a skillet over medium heat. Brown meatballs until golden but not fully cooked. Remove to a plate and set aside.

Step 3: Cook the Aromatics

Discard excess fat but leave about 1 tbsp in the pan. Add chopped onions, garlic, ginger, and cilantro stalks. Cook over low heat for 10 minutes without browning, stirring occasionally.

Step 4: Build the Curry Sauce

Add curry paste and stir for 1 minute. Add canned tomatoes and water, stir to combine, and return meatballs to the pan. Spoon sauce over them to coat. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 20 minutes.

Step 5: Add Greens and Cream

Add chopped kale or spinach and cook uncovered for 10 minutes, stirring occasionally. In the last few minutes, add light cream or coconut milk. Taste and adjust salt as needed (curry pastes can be salty).

Step 6: Garnish and Serve

Sprinkle with garam masala and chopped cilantro leaves. Serve hot with basmati rice, naan, or lentil dhal for a complete meal.

Tips for Success

• Use fresh ginger for a brighter, fresher flavor
• Browning meatballs adds depth and richness to the sauce
• Adjust cayenne and curry paste for your preferred spice level
• Add extra vegetables like bell peppers or peas for more nutrition
• Stir occasionally to prevent sticking and ensure even cooking

Recipe Variations

• Low-Carb: Serve over cauliflower rice instead of basmati rice
• Vegetarian: Use lentil or chickpea “meatballs” in place of pork/lamb
• Creamier Sauce: Add extra cream or coconut milk for a richer curry
• Spicy Version: Increase cayenne pepper or add fresh chili peppers

Serving Suggestions

Serve alongside fragrant basmati rice, warm naan, or a side of lentil dhal. Garnish with extra cilantro and a wedge of lime for added freshness.

FAQs

Can I make this ahead of time?

Yes, meatballs and sauce can be made a day ahead and reheated gently before serving.

Can I use chicken or beef instead of pork/lamb?

Yes, lean ground chicken or beef works, but lamb or pork provides the richest flavor.

Can I freeze leftovers?

Yes, cool completely and store in airtight containers for up to 3 months. Reheat gently.

How spicy is this curry?

It has mild to medium heat, but you can adjust cayenne and curry paste to taste.

Can I make it dairy-free?

Yes, use coconut milk instead of cream and plant-based yogurt for the meatballs.

Final Thoughts

These Indian Spiced Meatballs in Curry Sauce bring a taste of India straight to your table. Tender, flavorful meatballs in a rich, spiced tomato-cream sauce make for an irresistible meal that pairs perfectly with rice or naan. Easy to make yet impressive enough for guests, this curry is comfort food at its finest.

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