Almost all cultures around the world have their version of the meatball, with the most popular being Italian. Greece has its own variation, and, of course, Swedish meatballs are a big favorite. Today, I’m introducing you to Indian meatballs, known as Kofta in India and the Middle East. Both the meatballs and the sauce in this Indian meatball curry are mild. I like to start the recipe this way because not everyone enjoys a lot of spice. It’s easy to add spice, but not to take it away. To add heat, you can use Indian Kashmiri chili powder or cayenne pepper. This recipe is also completely gluten-free. The meatball ingredients contain no flour or bread crumbs, and the coconut milk serves as the thickener for the sauce. These coconut curry chicken meatballs are delightful on their own, but when served in the sauce, they become an irresistible culinary treat. Each bite delivers a perfect balance of savory spices and creamy coconut goodness.
What kind of meat is used for Kofta curry meatballs?
Pork, lamb, beef and chicken. Ground turkey can also be used.
Serving suggestion
Serve as an appetizer, or an easy dinner served over basmati rice, brown rice or cauliflower rice as a low carb, healthy option with a side of Indian spiced peas and tomato chutney.
MINI INDIAN MEATBALLS WITH CURRY COCONUT SAUCE – STEP BY STEP
Start by making the curry coconut sauce. Add oil to a pan, add the garlic and spices and cook for 1 minute. Add tomato paste, coconut milk (full-fat coconut milk is best for a creamy sauce), salt and sugar, mix well. Bring to a simmer and add corn starch. Simmer until thickened. Time to make the meatballs. To a large bowl add ground chicken, coriander, turmeric, garam masala, mint, cilantro and salt. Use a small ice cream or mini cookie scoop to scoop out the meatball mixture. Wet hands with a little water and roll forming the meatballs. Add the meatballs to a parchment paper or foil lined baking sheet and bake for 20-25 minutes at 425°F/220°C until they reach an internal temperature of 165°F/74°C. Alternately, you can pan fry the meatballs in oil over medium heat. This recipe yields 24 mini meatballs and 1 ¼ cups/300ml of sauce. Yields 24 mini meatballs The sauce yields 1 1/4 cups/300ml
