Boom! Done! Your meatball curry is ready to serve. Don’t they look great? They’re quite easy to make, and very satisfying, great for an appetizer or main course. I enjoy making curried meatballs for gatherings, as they are easy to make ahead and keep warm, and they can serve a crowd. They’re popular, too. Everyone loves meatballs! Mix in the Ground Beef. Transfer mixture to a large bowl and add the ground beef. Hand mix, but do not overmix. Form the Meatballs. Form the meat mixture into 24 equal sized meatballs and transfer to a lightly oiled baking sheet.
FOR THE CURRY SAUCE
Cook the Vegetables. While the meatballs are baking, heat the oil in a large skillet to medium high heat. Add the onion and serrano peppers. Cook for 5 minutes to soften. Add the garlic and ginger and cook for 1 minute, stirring a bit. Chilies and Spices. Add the chiles de arbol and seasonings, and stir. Cook for 1 minute to let the spices bloom. Blend the Curry Sauce. Cool slightly, then transfer to a food processor or blender. Blend until smooth. Simmer the Meatballs. Transfer the curry sauce to the large pan. Stir in lemon juice. Taste and adjust for salt and pepper. Finishing. Top with chopped fresh cilantro and red chili flakes and serve. Fish sauce is nice, too! That’s it, my friends. I hope you enjoy my curried meatballs recipe. Let me know if you make them. I’d love to hear how it turned out for you, and if you decided to spice it up!
Serve in a crock pot or slow cooker for parties! Set a dish of toothpicks for your guests to grab and go. Toss with pasta for a unique Indian-spiced pasta dish. Serve on toasted buns for a unique spin on a meatballs sandwich. Serve with steamed rice for a simple dinner.
You can also freeze the meatballs for 2-3 months. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. NOTE: This recipe was updated on 12/6/23. It was originally published on 1/22/23.
