Indian Kofta Curry (Meatball Curry)

This Indian-inspired kofta curry aka meatballs in curry sauce need nothing else but plain basmati rice and a big spoon! Tender and moist and packed with incredible flavour, these are meatballs taken to the next level!

Fan of curries? I have plenty! Try out Meatballs Stroganoff or Spanish Meatballs for even more international flair! Or check out my collection of Meatballs Recipes from Around the World for the whole spread.

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I’ve always been a firm believer that food should be fun, easy (most of the time), and off the scale flavourful. These meatballs in curry sauce combine all three!

I make curries often, and usually with chicken breasts or chickpeas and butternut squash. This time I wanted to change things up. 

So meatball curry it is. Fun fact: meatballs are called “kofta” in India, and they are shaped more like mini sausages than our meatballs.

Why you’ll love it

The recipe I am sharing today was adapted from one of my favourite writers, the very inspirational Madhur Jaffrey. I did take some liberties with the original, and I might’ve inadvertently combined two different regions of India in one recipe. 

Curries like this one carry a tremendous amount of flavour.

What is pretty special about this recipe are the meatballs themselves. They are spiced with an array of warm Indian spices like cumin, coriander, cloves, ginger, cinnamon etc. Flavour galore.

I am talking flavour here, not heat. That’s the curry’s job!

The sauce is all about the thoughtful spices and BOLD flavour notes. I also finished it off with just a splash of single cream to tame the heat just a little.

What meat works best

I used ground pork for my version of the kofta curry as it is readily available. Pork is naturally tender and has a higher fat content, which makes it ideal for meatballs.

For a more authentic curry, use ground lamb. The taste is fantastic and it also comes with a high fat content perfect for meatballs, but it can be harder to find than pork.

Pork is actually a littler leaner than lamb, although lower fat versions of both can be found.

The curry sauce

If you getting nervous here about your ability to pull off a real Indian taste, don’t be. I will teach you how to cheat! I often use spice paste for my curry recipes because it means I get the right combination of flavours in a convenient package. That means I don’t need to keep as many spices around, or put the same effort into recipes.

I use Patak’s curry pastes in most of my curries. It’s my favourite brand and no, I am not working for them.

However, if you can’t find it or have another brand you love, go for it. Using a paste means you don’t have to keep a wide array of spices at hand when get the urge to make a curry.

For this recipe I used Madras Spice Paste, which is quite hot. So if you are not a fan of spicy food, I would recommend finding a mild curry like Tikka Masala. For an easy homemade curry recipe, take a look at my Simplified Cauliflower and Potato Curry. 

Not many of us think to look at our spices very often. But spices do expire, or at least loose their potency over time. To ensure your meatballs are as flavourful as they should be, check that your spices are up to date! 

Serving suggestions

As I mentioned earlier, this kofta curry is perfect with plain basmati rice or cauliflower rice if you want to keep it low carb. Naan or any flatbread will be also delicious. 

I personally love making this Nepalese Red Lentil Dhal or my Perfectly Spiced Baby Potatoes (Aloo Chat) and serve it alongside the meatballs. 

Storage and leftovers

As good as a curry is when fresh from the stove, it might be even better the next day. The extra time gives flavours the chance to meld and intensify, making the whole thing even more of a delight.

Store leftovers in an This is an affiliate link.airtight container for up to 3 days. You can either reheat gently on the stovetop or in the oven at 160C/320F for 15 minutes covered with a lid or foil. 

Due to the cream in this meatball curry, I wouldn’t freeze it. Dishes made with dairy products have the tendency to become grainy and water after thawing, which alters the texture of the dish.

Although the meatball curry can be reheated in a microwave, I prefer the stovetop. Use low heat until the meatballs are hot all the way through, but be careful not to boil your sauce!

Favourite Indian Curries to Try

• Butter Chicken (Video Included)
• Chicken Korma
• Chickpea and Butternut Squash Curry
• Indian Mulligatawny Soup

4.58 from 33 votes

Indian Spiced Meatballs in Curry Sauce

By Julia Frey of Vikalinka

Prep: 15 minutes mins

Cook: 40 minutes mins

Total: 55 minutes mins

Servings: 6 -8

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This Indian-inspired kofta curry aka meatballs in curry sauce need nothing else but plain basmati rice and a big spoon!

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Ingredients 

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For the meatballs

• ▢ 1kg / 2 lbs lean ground pork, or lamb
• ▢ 1 tbsp fresh ginger, peeled and grated or 1 tsp dried ginger
• ▢ 1 tbsp cumin
• ▢ 1 tbsp coriander
• ▢ 1/4 tsp ground cloves
• ▢ 1/4 tsp ground cinnamon
• ▢ 1/8 tsp This is an affiliate link.nutmeg
• ▢ 1/4 tsp black pepper
• ▢ 1/4 tsp cayenne pepper
• ▢ 1 tsp salt
• ▢ 2 tbsp plain yogurt
• ▢ 1 tbsp vegetable oil

For the curry sauce

• ▢ 1 large onion, chopped
• ▢ 3 garlic cloves, minced
• ▢ 1 tbsp fresh ginger, peeled and grated
• ▢ 2 tbsp cilantro stalks, chopped
• ▢ 3 tbsp Indian curry paste, not sauce
• ▢ 400g / 14 oz This is an affiliate link.canned chopped tomatoes
• ▢ 250ml / 1 cup water
• ▢ 10g / 1 cup black kale/cavolo nero or spinach, chopped
• ▢ 125ml / 1/2 cup light cream/single cream, or coconut milk
• ▢ 1 tsp This is an affiliate link.garam masala, optional
• ▢ 2 tbsp cilantro leaves, chopped

Instructions 

• In a large bowl combine pork, ginger, cumin, coriander, cloves, cinnamon, nutmeg, black pepper, cayenne pepper, salt and plain yogurt.
• Roll into golf ball-sized meatballs and brown in 1 tbsp of vegetable oil until golden but not cooked all the way through. Remove to a plate and set aside.
• Discard excessive fat but leave approximately 1 tbsp in the pan. Add onions, garlic, ginger and chopped cilantro stalks and cook over low heat without browning for 10 minutes, stirring occasionally.
• Add curry paste and stir for a minute, then add canned tomatoes and water, stir to combine, return the meatballs to the pan, and spoon some curry sauce on them to coat them, then turn the heat up and bring to a boil, then turn the heat to low, cover with a lid and simmer for 20 minutes.
• Add chopped kale and any other vegetables if using and cook uncovered for 10 minutes longer, stirring once in a while to avoid burning. In the last few minutes add light cream and taste for salt, add more if necessary. (I add no salt to this sauce as Patak’s curry pastes are quite salty already!)
• Sprinkle with garam masala and chopped cilantro leaves. Serve with basmati rice, naan and/or lentil dhal for a low carb version.

Nutrition

Calories: 522kcal | Carbohydrates: 8g | Protein: 28g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 133mg | Sodium: 585mg | Potassium: 679mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1740IU | Vitamin C: 14mg | Calcium: 102mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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