Curry Meatballs
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 cup plain breadcrumbs
  • 1 egg
  • 1 large onion, grated
  • 3 cloves garlic, grated or finely minced
  • 1½ tbsp kosher salt, plus 1½ tsp to season curry sauce
  • Few grinds of black pepper
  • 3 lbs ground pork
  • 4 tbsp butter, unsalted
  • 2 heaping tbsp mild curry
  • 5 tbsp flour
  • 4 cups beef broth
  • ½ cup heavy cream
  • hot rice and chopped cilantro, for serving
Instructions
  1. In a large bowl, combine the breadcrumbs, egg, onions, salt and pepper and mix. Add the pork and mix again. I like to use a fork here and rake through the pork and breadcrumb mixture to combine. Refrigerate for 1 hour.
  2. Preheat the over to 400.
  3. After an hour, spray two baking sheets with cooking oil. Using a tablespoon, form the mixture into meatballs. It helps to do this with wet hands. Place each meatball on the baking sheets leaving room between each meatball. You should get about 65+ meatballs depending on the size. I know it sounds like a lot, but I like the smaller meatballs here considering its being eaten over rice.
  4. Bake the meatballs for 20 minutes. While the meatballs are baking, make the curry sauce.
  5. In a large pot, or dutch oven melt the butter over medium-high heat. Once melted, add curry powder and cook until fragrant, about 1-2 minutes. Add flour, and cook for 3-4 minutes, stirring frequently. Whisk in beef broth, plus 1 cup of water. Bring to a simmer. Turn heat to low and add roasted meatballs, simmer for 10-12 minutes or until sauce is thicken. Stir in heavy cream and salt, simmer for 5-7 minutes more or until hot.
  6. Serve with hot rice, and a sprinkle of cilantro.
Recipe by Cooks and Kid at https://cooksandkid.com/curry-meatballs/