Dive into the vibrant flavors of India with our irresistible Goan Meatball Curry, served over a bed of fluffy cauliflower rice! This dish is a perfect fusion of rich spices and comforting textures, promising to transport your taste buds straight to the sunny shores of Goa. With just a handful of ingredients and a bit of love, you can create a mouthwatering meal that will impress your family and friends. Whether you're a seasoned chef or a kitchen novice, this recipe is designed for everyone who craves a taste of adventure. Ready to spice up your dinner routine? Let’s get cooking!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb ground meat (beef or lamb)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp Goan curry paste
- 1 can coconut milk
- 1 head cauliflower, grated (for rice)
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine ground meat, half of the finely chopped onion, 1 minced garlic clove, half the grated ginger, salt, and pepper. Mix thoroughly using your hands until well combined.
- Shape the meat mixture into uniform meatballs, approximately
- 5 inches in diameter. Place the formed meatballs on a clean plate and refrigerate for 15 minutes to help them hold their shape.
- Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add a small amount of oil and brown the meatballs on all sides until they develop a golden crust, about 5-6 minutes. Remove meatballs and set aside.
- In the same skillet, sauté remaining onions, garlic, and ginger until fragrant and translucent, approximately 3-4 minutes.
- Add Goan curry paste to the skillet and cook for an additional 1-2 minutes to release the spices' aromatics.
- Pour in coconut milk, stirring to combine with the spices and create a smooth sauce. Gently return the meatballs to the skillet.
- Reduce heat to low, cover the skillet, and simmer the curry for 25-30 minutes, allowing the meatballs to cook through and absorb the flavors.
- While the curry simmers, prepare the cauliflower rice. Grate the cauliflower head using a box grater or food processor until it resembles rice-like granules.
- In a separate pan, sauté the cauliflower rice with a pinch of salt for 5-7 minutes until tender but not mushy.
- Taste the curry and adjust seasoning with salt and pepper as needed. If the sauce is too thick, add a little water to reach desired consistency.
- Serve the meatballs and curry hot over the cauliflower rice, garnishing with fresh cilantro or chopped green onions if desired.
Tips
- Choose Your Meat Wisely: While beef and lamb are traditional choices for meatballs, feel free to experiment with ground turkey or chicken for a lighter option that still packs a flavor punch.
- Chill the Meatballs: Don’t skip the refrigeration step! Chilling the meatballs for 15 minutes helps them hold their shape while cooking, ensuring they stay juicy and tender.
- Get the Right Texture: When grating the cauliflower, aim for a rice-like consistency. A food processor can make this task quicker and easier, but a box grater works just as well!
- Adjust the Spice Level: If you're sensitive to spice, start with a smaller amount of Goan curry paste and gradually add more until you reach your desired heat level.
- Simmer for Flavor: Allow the curry to simmer gently. This step is crucial for the meatballs to absorb the aromatic spices and for the flavors to meld beautifully.
- Garnish for Freshness: Don’t forget to garnish your dish! Fresh cilantro or green onions not only add a pop of color but also enhance the overall flavor profile of the curry.
- Leftovers Make Great Lunch: This dish keeps well in the fridge, so consider making a double batch for delicious leftovers that are perfect for lunch the next day.
Nutrition Facts
Calories: 527kcal
Carbohydrates: g
Protein: 25g
Fat: 33g
Saturated Fat: 20g
Cholesterol: 80mg
