Curried Meatballs


Ingredients Print Recipe


1 1/4

lbs. lean grass-fed, organic beef

2

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

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

Ingredients:

  • 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

To Prepare:

  • 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.

Goes wonderfully with Spicy Paleo Zucchini Pancakes and Spinach, Red Pepper, and Chick Peas.

Serves 4-6.

Recipe adapted from Fresh Indian by Sunil Vijayakar, cookbook now unfortunately out of print.

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