CURRY MEATBALLS IN A CREAMY SAUCE


We love meatballs, of any kind, and this was made on a whim. Tasty and satisfying!  Plus I have found using Yogurt cheese really adds another wonderful dimension to foods.  I may have mentioned previously that I have been dripping my yogurt for 48 hours...really makes a difference.  It really becomes more like cream cheese the longer it drips - so versatile for many recipes.
1/2 of a roughly chopped onion
1 large smashed garlic clove
a one inch slice of ginger, 1/8 of an inch thick
handful of Cilantro
1 lb. of ground Beef
1 small egg
salt
1 rounded tsp. Curry Powder (I use Cartwrights)
butter
Sauce:
1/2 of a sliced onion
1 1/2 cups  of yogurt cheese
1 tsp. Cumin
1 Tsp. Curry Powder
salt and pepper to taste
I used a food processor to blitz the onion, garlic, cilantro and ginger.

Add to the ground beef, mixing in the salt and curry powder.  Shape into 1 - 1 1/2 inch balls and fry in a pan with melted butter, medium heat.  Brown on all sides,about 6 minutes per side, then set aside onto a plate.

To the pan add the sliced onions, and sauteing to caramelize, about 8 minutes.  Sprinkle in the Cumin and Curry, sauteing about 1 minute.  Then add in the yogurt, scraping up any brown bits, return the meatballs to the pan, and lower the heat to a simmer.  Continue simmering another 15 - 20 minutes until the meatballs are cooked through.  Serve over rice with steamed vegetables.

Ina Gawne
author

7 comments on “CURRY MEATBALLS IN A CREAMY SAUCE”

    1. Hi Heather - yes, I have seen products in the dairy section under the name of Tofutti, also, the brand Gaia might make something as well?

    1. Yes, I think that might work. It would need to be an unsweetened tofutti cream cheese, then whisk it really well into the pan so there would be no lumps. It you give it a try, let me know it works for you. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

April 5, 2011
closearrow-circle-o-downbarschevron-up-circle