1. Preheat oven to 400°.

2. Combine all of the Spice Mix ingredients into a small bowl. Set aside.

3. Heat a skillet on medium-low heat. Add 3 tablespoons of oil then add the carrot. Fry for a minute before adding the potato. Stirring often, fry the vegetables for 3 minutes. Add the onion, garlic, ginger and chiles. Fry for another 8 minutes until the vegetables are almost done. Reduce the heat to medium-low. Add the remaining tablespoon of oil to the pot. Stir in the Spice Mix ingredients. Fry for 1 minute until the aroma of the spices rises. Remove from the heat and let cool.

4. Lightly spray a rimmed baking tray with oil.

5. Transfer the spiced vegetables to a large bowl. Add the ground beef and eggs. Mix with your hands until evenly blended, about a minute. Divide and shape the meat into 36 small balls, about the size of a ping pong ball. Place the balls on the oiled baking tray. Drizzle them with a bit of oil. Bake until they are cooked through, about 20 minutes.


1. Combine all of the Spice Mix ingredients into a small bowl. Set aside.

2. Heat a Dutch oven over medium heat. Add the oil. When hot, add the mustard seeds. When they start to pop, add the bay leaf and onion. Fry the onion until it starts to turn brown, about 8 to 10 minutes. Reduce the heat to medium-low. Add the garlic, ginger and chiles, and cook for 3 more minutes. Stir in the Spice Mix ingredients. Fry for 30 seconds, until the aroma of the spices rises. Add the tomatoes and salt. Reduce the heat to low. Let this cook until the tomatoes begin to fall apart and lose their structure, about 10 minutes. Add 1/2 cup of water. Let this simmer for 10 more minutes over low heat.

3. Let the curry cool slightly then remove the bay leaf. Using an upright or immersion blender, process until smooth. Return the curry to the pot and reheat over medium-low. Stir in the coconut milk and cilantro. Add more salt if desired.

4. Reduce the heat to low. Carefully place the meatballs in the curry. Simmer until meatballs are heated.


- The cooked vegetables may be mashed before adding them to the meat to produce a smoother texture if desired.

- More than one baking tray or batch may be needed to accommodate all of the meatballs.

- Extra meatballs that don’t fit in the curry can be eaten as a snack. Leftover Meatball Curry tastes great on a sub sandwich.

MEATBALL Curry [Indian Fusion RECIPE]

Inspired by one of may favorite Italian recipes, my version of meatballs in tomato sauce are delicately seasoned with Indian spices and are served in a delicious tomato curry. The meatballs are made with ground beef and vegetables to make them healthy and light. The curry is made with fresh tomatoes, seasoned with spices and coconut milk to make it creamy and delicious. 

This flavorful Meatball Curry should be served with plain basmati rice or a simple pulav. It is rich enough to impress your friends for a special gathering or serve to your family any night of the week. If you happen to have any leftovers, serve a few meatballs and the curry on a large crusty sub roll. It makes a delicious lunch sandwich. 

Meatball Ingredients:

4 Tbs olive oil, divided
1 carrot, finely diced
1/2 russet potato, peeled and finely diced
1 red onion, diced
4 garlic cloves, minced
1-inch piece ginger, minced
2 Thai chiles, diced
2 lbs ground beef (20% fat)
2 eggs, lightly beaten
Spice Mix:
2 tsp ground coriander
1 tsp ground cumin
2 tsp garam masala
1/2 tsp ground fennel seeds
1/4 tsp turmeric
1 tsp red chile powder
1/2 tsp ground black pepper
2 tsp salt


2 Tbs olive oil
1/2 tsp mustard seeds
1 bay leaf
2 medium red onions, chopped
4 garlic cloves, chopped
1-inch piece ginger, chopped
4 Thai chiles, minced
6 plum tomatoes, chopped
1 tsp salt
1 cup coconut milk
1 Tbs cilantro, chopped
Spice Mix:
1/2 Tbs ground cumin
1 Tbs ground coriander
1/2 Tbs garam masala
1 tsp red chile powder
1/2 tsp paprika
1/2 tsp turmeric
1/2 tsp ground black pepper