Meatballs and curry – together at last! This Indian meatball curry features tender, lightly spiced meatballs. They soak up the aromatic Indian spices as they simmer in the rich curry, creating a warming and comforting dinner. This delicious dinner is so easy to fall in love with!
This Indian meatball curry starts with a classic masala base made from slowly cooked onion, ginger, garlic, tomatoes, and warm spices. Blending the sauce creates an extra-velvety texture that feels rich and luxurious without being heavy. The meatballs are gently spiced so they complement the curry rather than compete with it, staying tender and juicy as they simmer.
The result is a beautifully balanced dish with layers of flavor—savory depth from the masala, subtle sweetness from the tomatoes and onions, gentle warmth from the spices, and just a touch of tang. Each bite brings together creamy sauce and succulent meatballs, making this curry deeply comforting and incredibly satisfying.
Is this a traditional Indian recipe?
This recipe is made with the wonderful flavors that we associate with Indian cooking – cumin, coriander, and curry powder infused into a tasty masala made from onion, ginger, garlic, and tomatoes. We can’t claim that this recipe is authentic, but we can tell you that it is very delicious.
Tips for making Indian meatballs
Tender meatballs might not be a common protein in Indian cuisine, but they are SO easy to fall in love with. For this recipe, we went back to our lemongrass Vietnamese meatballs and tweaked them by adding flavors we associate with Indian cuisine.
The flavor has been toned down enough that it doesn’t compete with the curry sauce – but they’re still delicious on their own!
Make sure you mince the onion, ginger, and garlic until they’re almost a paste to help keep the meatballs tender.
Another tip is to avoid packing them tightly. You want to use a gentle hand and avoid really squishing them together. Easy does it!
What to serve with Indian meatball curry
Enjoy this with some naan or roti over a bed of rice, with some cilantro sprinkled over top! Keep it simple, or add a dash of flavor:
- Turmeric Rice
- Coconut Rice
- Ginger Rice
Indian Meatball Curry Recipe
- Pin
Ingredients
- ▢ ¼ cup oil
- ▢ 2 medium onions (minced)
- ▢ 4 cloves garlic (minced)
- ▢ 2 inch piece of ginger (minced)
- ▢ 2 teaspoons curry powder
- ▢ 1 teaspoon EACH: cumin and coriander
- ▢ 28 ounce can crushed tomatoes
- ▢ ¼ cup plain yogurt, whipping cream, coconut milk, or cashew cream (see notes)
- ▢ 2 tablespoons almond butter or tahini
- ▢ 2 teaspoons sea salt
- ▢ 2 tablespoons brown or coconut sugar
The Meatballs
- ▢ 2 lbs. ground beef, or ground pork, or ground lamb, or a combination
- ▢ 2 tablespoons EACH: very finely minced ginger and onion
- ▢ 1 tablespoon EACH: sea salt, curry powder, and fish sauce
- ▢ 4 cloves garlic (minced)
Instructions
- Heat 3 tablespoons of the oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until well caramelized, about 15 minutes. Add the garlic, ginger, and spices and cook for 1 minute. Add the tomatoes and scrape any stuck on bits off the bottom of the pan. 2 medium onions, 4 cloves garlic, 2 inch piece of ginger, 2 teaspoons curry powder, 1 teaspoon EACH: cumin and coriander, 28 ounce can crushed tomatoes
- Transfer to a blender and add 1 cup of water, the cream, almond butter, sea salt, and sugar. Blend on high until smooth. ¼ cup plain yogurt, whipping cream, coconut milk, or cashew cream, 2 tablespoons almond butter or tahini, 2 teaspoons sea salt, 2 tablespoons brown or coconut sugar
- While the onions are cooking, make the meatballs. Add all the meatball ingredients to a large bowl. Using your hands, mix the meat well. Form into 12 balls, being careful to use a light hand and not to pack the balls tightly. 2 lbs. ground beef, or ground pork, or ground lamb, or a combination, 2 tablespoons EACH: very finely minced ginger and onion, 1 tablespoon EACH: sea salt, curry powder, and fish sauce, 4 cloves garlic
- Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until well browned all over, about 15 minutes.
- Pour the curry from the blender into the skillet with the meatballs. Bring to a simmer and then reduce the heat to medium-low, cover the pan, and cook for 15 minutes. If the curry gets too thick, add a little extra water to the pan to thin it.
- Serve the curry over rice with some cilantro on top.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More curry recipes
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Palak Paneer (spinach curry made in just 40 minutes!)
Chili Paneer
Thai Peanut Curry (super flavorful + easy-to-make)
Indian Meatball Curry Recipe
Ingredients
- ¼ cup oil
- 2 medium onions , minced
- 4 cloves garlic , minced
- 2 inch piece of ginger , minced
- 2 teaspoons curry powder
- 1 teaspoon EACH: cumin and coriander
- 28 ounce can crushed tomatoes
- ¼ cup plain yogurt, whipping cream, coconut milk, or cashew cream , see notes
- 2 tablespoons almond butter or tahini
- 2 teaspoons sea salt
- 2 tablespoons brown or coconut sugar
The Meatballs
- 2 lbs. ground beef, or ground pork, or ground lamb, or a combination
- 2 tablespoons EACH: very finely minced ginger and onion
- 1 tablespoon EACH: sea salt, curry powder, and fish sauce
- 4 cloves garlic , minced
Instructions
- Heat 3 tablespoons of the oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until well caramelized, about 15 minutes. Add the garlic, ginger, and spices and cook for 1 minute. Add the tomatoes and scrape any stuck on bits off the bottom of the pan. 2 medium onions, 4 cloves garlic, 2 inch piece of ginger, 2 teaspoons curry powder, 1 teaspoon EACH: cumin and coriander, 28 ounce can crushed tomatoes
- Transfer to a blender and add 1 cup of water, the cream, almond butter, sea salt, and sugar. Blend on high until smooth. ¼ cup plain yogurt, whipping cream, coconut milk, or cashew cream, 2 tablespoons almond butter or tahini, 2 teaspoons sea salt, 2 tablespoons brown or coconut sugar
- While the onions are cooking, make the meatballs. Add all the meatball ingredients to a large bowl. Using your hands, mix the meat well. Form into 12 balls, being careful to use a light hand and not to pack the balls tightly. 2 lbs. ground beef, or ground pork, or ground lamb, or a combination, 2 tablespoons EACH: very finely minced ginger and onion, 1 tablespoon EACH: sea salt, curry powder, and fish sauce, 4 cloves garlic
- Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until well browned all over, about 15 minutes.
- Pour the curry from the blender into the skillet with the meatballs. Bring to a simmer and then reduce the heat to medium-low, cover the pan, and cook for 15 minutes. If the curry gets too thick, add a little extra water to the pan to thin it.
- Serve the curry over rice with some cilantro on top.
Notes
https://www.theendlessmeal.com/indian-meatball-curry/
Meatballs and curry – together at last! This Indian meatball curry features tender, lightly spiced meatballs. They soak up the aromatic Indian spices as they simmer in the rich curry, creating a warming and comforting dinner. This delicious dinner is so easy to fall in love with!
This Indian meatball curry starts with a classic masala base made from slowly cooked onion, ginger, garlic, tomatoes, and warm spices. Blending the sauce creates an extra-velvety texture that feels rich and luxurious without being heavy. The meatballs are gently spiced so they complement the curry rather than compete with it, staying tender and juicy as they simmer.
The result is a beautifully balanced dish with layers of flavor—savory depth from the masala, subtle sweetness from the tomatoes and onions, gentle warmth from the spices, and just a touch of tang. Each bite brings together creamy sauce and succulent meatballs, making this curry deeply comforting and incredibly satisfying.
Is this a traditional Indian recipe?
This recipe is made with the wonderful flavors that we associate with Indian cooking – cumin, coriander, and curry powder infused into a tasty masala made from onion, ginger, garlic, and tomatoes. We can’t claim that this recipe is authentic, but we can tell you that it is very delicious.
Tips for making Indian meatballs
Tender meatballs might not be a common protein in Indian cuisine, but they are SO easy to fall in love with. For this recipe, we went back to our lemongrass Vietnamese meatballs and tweaked them by adding flavors we associate with Indian cuisine.
The flavor has been toned down enough that it doesn’t compete with the curry sauce – but they’re still delicious on their own!
Make sure you mince the onion, ginger, and garlic until they’re almost a paste to help keep the meatballs tender.
Another tip is to avoid packing them tightly. You want to use a gentle hand and avoid really squishing them together. Easy does it!
What to serve with Indian meatball curry
Enjoy this with some naan or roti over a bed of rice, with some cilantro sprinkled over top! Keep it simple, or add a dash of flavor:
- Turmeric Rice
- Coconut Rice
- Ginger Rice
Indian Meatball Curry Recipe
- Pin
Ingredients
- ▢ ¼ cup oil
- ▢ 2 medium onions (minced)
- ▢ 4 cloves garlic (minced)
- ▢ 2 inch piece of ginger (minced)
- ▢ 2 teaspoons curry powder
- ▢ 1 teaspoon EACH: cumin and coriander
- ▢ 28 ounce can crushed tomatoes
- ▢ ¼ cup plain yogurt, whipping cream, coconut milk, or cashew cream (see notes)
- ▢ 2 tablespoons almond butter or tahini
- ▢ 2 teaspoons sea salt
- ▢ 2 tablespoons brown or coconut sugar
The Meatballs
- ▢ 2 lbs. ground beef, or ground pork, or ground lamb, or a combination
- ▢ 2 tablespoons EACH: very finely minced ginger and onion
- ▢ 1 tablespoon EACH: sea salt, curry powder, and fish sauce
- ▢ 4 cloves garlic (minced)
Instructions
- Heat 3 tablespoons of the oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until well caramelized, about 15 minutes. Add the garlic, ginger, and spices and cook for 1 minute. Add the tomatoes and scrape any stuck on bits off the bottom of the pan. 2 medium onions, 4 cloves garlic, 2 inch piece of ginger, 2 teaspoons curry powder, 1 teaspoon EACH: cumin and coriander, 28 ounce can crushed tomatoes
- Transfer to a blender and add 1 cup of water, the cream, almond butter, sea salt, and sugar. Blend on high until smooth. ¼ cup plain yogurt, whipping cream, coconut milk, or cashew cream, 2 tablespoons almond butter or tahini, 2 teaspoons sea salt, 2 tablespoons brown or coconut sugar
- While the onions are cooking, make the meatballs. Add all the meatball ingredients to a large bowl. Using your hands, mix the meat well. Form into 12 balls, being careful to use a light hand and not to pack the balls tightly. 2 lbs. ground beef, or ground pork, or ground lamb, or a combination, 2 tablespoons EACH: very finely minced ginger and onion, 1 tablespoon EACH: sea salt, curry powder, and fish sauce, 4 cloves garlic
- Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until well browned all over, about 15 minutes.
- Pour the curry from the blender into the skillet with the meatballs. Bring to a simmer and then reduce the heat to medium-low, cover the pan, and cook for 15 minutes. If the curry gets too thick, add a little extra water to the pan to thin it.
- Serve the curry over rice with some cilantro on top.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
