Curry Meatballs, Finally I Got It Right…
Curry meatballs are something I’ve tried to make before and just didn’t care much for them. This time, the meatballs were delicious and it came together rather easily. In fact, now that I have a good idea what I’m doing, it may well be time to see if I can come up with some variations. This version really hits the spot though.
My original plan was to start with ground lamb, but, this being Cleveland, it seemed that finding lamb turned out to be much more of a hardship that one would hope. Yes, I can find it, but not without more time than I had on this particular day, so I opted instead for beef, pork and veal, in what the butcher’s call a meatball mix. And rather than go through a lot of trying a lot of different ingredients (as I have in the past) I decided to try just a little coconut milk, a nice round of yellow (or golden) curry in a powder form. Add in lots of onions and garlic and, of course, some noodles.
The resulting curry meatballs were very, very good, even though the recipe turned out to be much simpler than I used to do, with less spectacular results. Sometime simpler is better, I guess.
- 1 Lb. mix of beef, pork and veal
- 1/2 breadcrumbs
- Half an onion, cut into small pieces
- 2-3 cloves garlic
- 1 egg
- 1 cup coconut milk
- 1 Tbsp. curry mix (perhaps a little more if you like curry)
- Noodles (whatever kind you like, fixed according to directions)
- Mix the meat, breadcrumbs, onion, garlic, egg and a little salt and pepper until it's all mixed together and uniform.
- Fry the meatballs in a little oil until they're well browned.
- Add the coconut milk and curry and cook until the mixture is very thick and then spoon over prepared noodles.