One-Pot Meatball Curry
Course: MainCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
20
minutesone-pot meatball curry — juicy beef meatballs seared to golden perfection, nestled in a rich, mildly spiced coconut-tomato curry with cavolo nero and sweet red pepper. Perfect for a cozy evening or relaxing cooking inspiration. Serve with fluffy rice or your favorite pasta.
Ingredients
- FOR THE MEATBALLS:
500g beef mince (5% fat)
3 garlic cloves, peeled and grated
10g parmesan cheese, grated
1 tsp Worcestershire sauce
Ground rock salt, to taste
Ground black pepper, to taste
- FOR THE CURRY:
2 shallots, peeled and chopped
1 red bell pepper, deseeded and chopped
50g cavolo nero, washed
2 tsp garam masala
1 tsp cayenne chilli powder
250ml water
40g coconut cream
1 tbsp tomato purée
Rapeseed oil
Ground rock salt, to taste
Ground black pepper, to taste
- GARNISH:
Finely chopped coriander
- Serves: 2–3
Directions
- Make the meatballs:In a bowl, combine all meatball ingredients. Season with rock salt and pepper. Mix well and form about 6 meatballs. Set aside.
- Sear the meatballs: In an oven-safe frying pan, heat some rapeseed oil over medium heat. Sear the meatballs until golden brown on all sides. Remove and set aside.
- Start the curry base: In the same pan, sauté chopped shallots and red pepper until fragrant. Add garam masala and cayenne. Cook for 1–2 minutes.
- Build the sauce: Pour in water, scraping the bottom to deglaze. Let it come to a boil. Stir in coconut cream until fully dissolved, then mix in tomato purée. Season to taste.
- Finish in the oven: Return meatballs to the pan. Add cavolo nero on top. Transfer the pan to a preheated oven (180°C fan) and roast for 15 minutes.
- Garnish & serve: Remove from the oven, gently mix, and sprinkle with chopped coriander. Serve with warm rice or pasta.
- Enjoy!
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