I'm a meatball fan. These are a mouthful of surprise flavor. They look like the familiar Italian-style fare, but these small, slightly spicy balls made of ground beef are prepared in a warm curry tomato sauce.
Curried Meatballs
Print RecipeIngredients
- 1 1/4 lbs. lean grass-fed organic beef
- tsp finely grated fresh ginger root
- 2 tsp fennel seeds
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 2 tbsp curry powder
- 18 oz. crushed tomatoes
- salt and pepper
Instructions
- Place the ground beef and ginger in a mixing bowl
- Crush the fennel seeds in a mortar and pestle (if you don't have one, the flat of a knife on a cutting board works fine), mix with cinnamon, and add to the beef.
- Mix thoroughly with your hands and form into small (walnut-sized) balls.
- Place the tomatoes, curry powder, and turmeric into a saucepan, add salt & pepper, and bring to a boil. Reduce the heat and gently place the meatballs into the sauce.
- Cover and cook gently for 15-20 minutes, stirring and turning the meatballs occasionally so that they are thoroughly cooked.
- Remove from heat and serve.
Notes
Goes wonderfully with Spicy Paleo Zucchini Pancakes and Spinach, Red Pepper, and Chick Peas.
Recipe adapted from Fresh Indian by Sunil Vijayakar, cookbook now unfortunately out of print.