Ingredients
Meatballs
1 lb [455 g] 90 percent to 95 percent lean ground beef
½ tsp baking soda
4 oz [115 g] raw chorizo
1 shallot (about 2 oz [55 g]), finely minced
½ cup [60 g] panko
1 large egg yolk, lightly whisked
4 garlic cloves, grated
1 green chilli, such as bird’s eye, jalapeño, or serrano, finely minced
2 Tbsp chopped cilantro leaves
2 Tbsp chopped mint leaves
2 tsp grated peeled fresh ginger
1 tsp fine sea salt
½ tsp ground turmeric
Curry
2 Tbsp ghee or neutral oil with a high smoke point, such as grapeseed
10 to 12 fresh curry leaves
1 shallot (about 2 oz [55 g]), finely minced
3 garlic cloves, grated
2 tsp grated peeled fresh ginger
1 tsp Kashmiri chilli powder
1 Tbsp ground coriander
1 tsp ground turmeric
½ tsp ground black pepper
½ tsp ground cumin
One 14 oz [400 g] can crushed tomatoes
½ tsp tamarind paste, or more to taste
2 Tbsp chopped cilantro leaves
Cooked rice or flatbread for serving
Instructions
- To make the meatballs, place the ground beef in a large mixing bowl, sprinkle with the baking soda and 2 Tbsp water, and mix. Cover and let sit for 15 minutes.
- Preheat the oven to 400°F [200°C]. Spray or brush a baking sheet with oil.
- Add the chorizo, shallot, panko, egg yolk, garlic, green chilli, cilantro, mint, ginger, salt, and turmeric to the ground beef and combine. Roll the meat into 2 Tbsp balls, using a cookie scoop or measuring spoon, and place them on the prepared baking sheet. You can also wet your hands with water when shaping the meatballs, which will prevent the meat from sticking to your hands. You should get approximately 25 meatballs. Roast until the meatballs are golden brown and caramelized, 6 to 8 minutes. Cut a meatball; the inside should be completely opaque, and the internal temperature should reach 160°F [71°C]. Remove from the oven.
- While the meatballs cook, to make the curry, in a medium Dutch oven or saucepan over medium-high heat, melt the ghee. Add the curry leaves, shallot, and a pinch of salt, turn the heat to medium-low, and sauté until fragrant, translucent, and soft, 4 to 5 minutes. Add the garlic, ginger, Kashmiri chilli powder, coriander, turmeric, black pepper, and cumin and cook until fragrant, about 1 minute. Add 7 oz [200 g] of the crushed tomatoes and reserve the rest for another purpose. Stir in 1 cup [240 ml] water and bring to a boil over medium-high heat, then turn the heat to low and simmer. Stir in the tamarind paste and season with salt. Add the meatballs, gently toss to coat in the sauce, and let simmer for 5 minutes. Remove from the heat. Garnish with the cilantro and serve hot or warm with rice or flatbread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Notes
- Ground lamb can be used in place of beef.
- I prefer smaller meatballs, but you can shape them larger and increase the cook time accordingly.