What kind of meat is used for Kofta?
Can I make these Mini Indian Meatballs with Curry Coconut Sauce spicy?
Can you make these meatballs with beef instead of chicken?
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, salt and sugar, mix well. Bring to a simmer and add corn starch. Simmer until thickened.
Time to make the meatballs. To a bowl add ground chicken, coriander, turmeric, garam masala, mint, cilantro and salt. Mix well with your hands.
Use a small ice cream scoop to scoop out the meat and roll in your hand forming the meatballs.
Add the meatballs to a parchment or foil lined baking sheet and bake for 20 minutes at 425°F.
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Mini Indian Meatballs with Curry Coconut Sauce
With Indian spices added like turmeric, garam masala and coriander and fresh mint to add freshness, they are served with a curry coconut sauce dipping sauce so you get a lovely sweet, slightly spicy element added.
- For the sauce:
- 1 tablespoon olive oil
- 2 cloves garlic finely chopped or grated
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons paprika
- 2 teaspoons mild curry powder
- 1 tablespoon tomato paste
- 15 ounces unsweetened coconut milk
- 1 tablespoon corn starch mixed with a little water
- 1 teaspoon salt
- 2 teaspoons granulated sugar
- For the meatballs:
- 1 pound ground chicken breast
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1 teaspoon mint leaves chopped
- 1/2 teaspoon cilantro leaves chopped
- 1/2 teaspoon salt
For the sauce:
To a saucepan add oil and heat over medium heat. Add the garlic, turmeric, paprika and curry powder, stir into the oil to make a paste. Cook for 1 minute.
Mix in the tomato paste and stir to mix well, cook for 1 minute. Add the the coconut milk, salt and sugar. Stir well and bring to a simmer. Stir in the corn starch mix and simmer for 3 minutes until thickened.
Test for seasoning, add more salt if needed. Pour into a bowl and set aside.
For the meatballs:
Preheat oven to 425° F. Line a baking sheet with parchment paper or aluminum foil.
Add all the chicken breast, coriander, turmeric, garam masala, mint, cilantro, and salt to a bowl and mix well using your hands.
Using a small cookie scoop, scoop the meat and roll into balls. Line up onto the baking sheets, about 1/4 inch apart.
Brush the tops with oil and bake for 15-20 minutes or until golden brown.
While they are still warm, add them to a shallow bowl and pour over the curry sauce.
Yields 24 mini meatballs
The sauce yields 1 1/4 cups/300ml