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Indian Meatballs in a Red Curry Sauce

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Curry powder contains turmeric which is considered a superfood.  Turmeric is an anti-inflammatory, antimicrobial, and antioxidant.  Studies show it helps protect against Alzheimer’s disease.  Curry powder is also an excellent source of iron and manganese.  It is a good source of vitamin B6, fiber and potassium.


1 pound lean ground turkey or chicken
2/3 cup panko bread crumbs
2 eggs

½ cup chopped cilantro

½ tsp. garlic, minced

2 Tbsp. tomato paste
¼ tsp Himalayan sea salt

¼ teaspoon cayenne pepper or red pepper flakes

Curry Sauce:
½ tsp. garlic, minced
½ cup onions, chopped
2 Tbsp. olive oil or grapeseed oil, divided
3 Tbsp. red curry powder
14.5 oz. can diced fire-roasted tomatoes
½ cup tomato sauce or puree

1. Combine all the ingredients for the meatballs and mix well.
2. Form into about 12 -16 balls.
3. Add 1 Tbsp. of oil to pan over medium high heat. Add half the meatballs, cook meatballs for 4-5 minutes per side, for a total of 10 minutes, browning and cooking completely through. Removed cooked meatballs from pan, set aside and cook remaining meatballs in the same manner.
4. After cooked meatballs are removed from pan, add about 2-3 Tbsp. tomato juice (from the diced tomatoes) to the pan to deglaze it, scraping the bottom with a wooden spoon. Once most of the liquid has evaporated, add 1 Tbsp. oil and onions. Cook for about 5 minutes over medium heat, until the onions are softened and translucent. Add the red curry powder and about 2 Tbsp. water to form a paste, cooking about 2 minutes. 5. Add the garlic and cook for an additional 30 seconds. Add can of diced tomatoes with their juice and tomato sauce. Stir well. Add cooked meatballs to the pan and simmer over medium low heat for approximately 10 minutes.

Optional: Serve with quinoa and garnish with chopped cilantro.

Tip: Freeze the leftovers in individual servings so you can quickly grab them for busy school nights when you don’t feel like cooking.

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