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Lemony Curry Meatballs

I’ve been in an Indian fever lately. I’m just fascinated with the spices and spices’ effect on food. And let me tell you something, these meatballs are to die for! Honestly, it may be the best thing I’ve put together. It subtly mixes Indian and Italian cuisine to bring pleasure to your taste buds.

  • 500 gr ground beef
  • 1/2 cup parsley, chopped finely
  • 1 small onion, chopped finely
  • 1-2 cloves of garlic, chopped or crushed finely
  • 1 egg
  • 1/2 lemon’s juice and zest (you could add more if you want more acidity)
  • 1 teaspoon worcestershire sauce
  • 1 tablespoon parmesan cheese
  • 1-2 teaspoon turmeric
  • 2 teaspoon cumin
  • 2 teaspoon curry powder
  • 1 pinch dried mint
  • 1 pinch red pepper flakes
  • 1 teaspoon oregano
  • 1 pinch ginger powder
  • Salt & pepper

Put everything in a bowl and knead finely. The dough should be able to hold together at the end and since there is no breadcrumbs in this recipes, kneading is essential. When it’s done, cover the bowl with saran wrap and leave in the fridge for the dough to rest.

Mix and knead everything with though love. Don't be afraid to lift and throw the dough into the bowl a few times.

Mix and knead everything with though love. Don’t be afraid to lift and throw the dough into the bowl a few times.

After its rest in the fridge, knead the dough into small balls. They don’t need to be too small but not big too, they need to cook all the way through.

Put a pan on the stove, while it’s heating, coat the meatballs with olive oil then put on the pan, that way they will maneuver easily and the shape will hold together.

Roll into small balls with olive oil and place on the hot pan.

Roll into small balls with olive oil and place on the hot pan.

Move the balls in every direction swiftly so that they will stay in the ball shape. Make sure every side is seared as much as possible. Crowding the meatballs together works. When they are done, take off the pan and put in a plate to use in a minute.

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Make sure you move them constantly.

Sauce Ingredients:

  • 1 red bell pepper
  • 1 clove garlic
  • 1 small can tomatoes
  • 1/2 cup cream
  • 1 teaspoon turmeric
  • 1 teaspoon curry
  • Olive oil
  • Salt & pepper
  • Chopped parsley for garnish

In the same pan saute the red pepper and garlic with olive oil. Add the tomato in the pan, cook until the tomatoes are sufficiently cooked. Add the spices. After cooking a while add the cream at the last minute, stir a little.

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Cooking the sauce in the meatball pan gives another level of taste. The meatballs’ flavor infuses into the sauce.

Carefully add the meatballs in the sauce and stir everything together. Be careful not to harm the meatball shapes.

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There you go meatballs and sauce is done! One of the most essential parts of this dish is to put some of the same spices you used in the meatballs into the sauce, so that they go together as a whole dish. I used zucchini ribbons as the side dish because the sauce and the simple zucchini compliment each other, also zucchini adds a different level of freshness to the dish. You can find the zucchini ribbon recipe here. Hope you won’t regret trying this dish, it was truly delicious. Enjoy.

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Even before eating the dish, the colors will awaken your senses.

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