Indian Spiced Meatballs in Curry Sauce

Serves 4
Time 45 minutes


For the meatballs:
500g lean beef mince
3 spring onions, green parts only, chopped
½ bunch coriander, chopped
¼ tsp cayenne pepper
¼ tsp ground cloves
½ tsp ground cinnamon
½ tsp nutmeg
1 tbsp cumin
1 tbsp ground coriander
1 tbsp garam masala
1 tsp salt
½ tsp black pepper
1 birds eye chilli, finely chopped
2 cloves garlic, finely chopped
1 tsp finely chopped ginger

For the curry sauce:
2 tbsp extra virgin olive oil
1 brown onion, finely chopped
3 spring onions, green parts only, chopped
1 long red chilli, finely chopped
1 dried red chilli, finely chopped
50g butter
1 tsp grated ginger
2 cloves garlic, grated
2 tbsp curry powder
1 tsp cumin
1 tsp ground coriander
1 cup vegetable stock
700ml passata
1 270ml can coconut milk
¼ cup light or coconut cream, to serve
½ cup coriander leaves, chopped, to serve


To make the sauce, in a large, deep frypan over medium heat, heat 1-2 tbsp extra virgin olive oil and add the onions, fresh and dried chillis, butter, garlic and ginger and stir.

Add the curry powder, cumin and ground coriander and salt and pepper to taste. Sweat the mixture off for about 5 minutes, then pour in the stock, passata and coconut milk. Reduce the heat to a simmer and allow to cook for about 10 minutes.

To make the meatballs, combine the mince with the spring onion, coriander, spices, salt and pepper in a large bowl. Add the birds eye chilli, garlic, ginger, and mix well with your hands until everything is combined. Roll them mixture into golfball-sized meatballs.

Heat a large frypan over medium heat and with 1 tbsp of extra virgin olive oil, fry the meatballs for a few minutes until they’re brown all over. Place the browned meatballs into the curry sauce and cook for a further 15-20 minutes.

Once the sauce has thickened and reduced and the meatballs are cooked through, turn off the heat and drizzle over the cream or coconut cream. Sprinkle over the chopped coriander leaves, and serve with steamed rice and naan bread.