Mini Indian Meatballs with Curry Coconut Sauce make the best appetizer or party dish because everyone loves Indian food. 
A pewter bowl full of Indian meatballs bathed in a curry coconut sauce with mini forks and tomato chutney
With spices added like turmeric, garam masala, coriander along with fresh mint, this recipe is a delicious way to enhance the flavor of a chicken meatball.
Almost all cultures around the world have their version of the meatball. The most popular being Italian, Greece have theirs and of course Swedish meatballs are a big favorite. Today, I’m bringing you Indian meatballs or as they call them, Kofta.
An Indian meatball on a fork

What kind of meat is used for Kofta?

Kofta are meatballs served in Southern and Central Asia, as well as the Middle East so most all of the popular meats are be used. Pork, lamb, beef and chicken.
As you know by some of my previous posts, I love cooking with Indian spices. These mini Indian meatballs are really easy to make. Serve them the next time you entertain. I guarantee you’ll hear audible yums from your guests. This happens to me when I serve them.

An overhead image of Indian meatballs in a silver bowl with forks, fresh mint, naan bread and tomato chutney

Can I make these Mini Indian Meatballs with Curry Coconut Sauce spicy?

Yes, it’s as simple as adding 1/2 teaspoon cayenne pepper. You can do the same with the sauce also.

Can you make these meatballs with beef instead of chicken?

I have always made these meatballs with ground chicken because I just like them that way. Beef can be used and I’m sure they would be just as delicious.

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.

Spices being toasted in a pan

Add tomato paste, coconut milk, salt and sugar, mix well. Bring to a simmer and add corn starch. Simmer until thickened.

Coconut milk and salt is added to a pan of Indian spices

Time to make the meatballs. To a bowl add ground chicken, coriander, turmeric, garam masala, mint, cilantro and salt. Mix well with your hands.

Ground chicken in a glass bowl with fresh mint, cilantro and spices

Use a small ice cream scoop to scoop out the meat and roll in your hand forming the meatballs.

Using a mini scoop to shape mini meatballs.

Add the meatballs to a parchment or foil lined baking sheet and bake for 20 minutes at 425°F.

MIni Indian meatballs are lined up on a baking sheet ready to be baked

If you’ve tried these Mini Indian Meatballs with Curry Coconut Sauce or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.

Yield: 24 meatballs

Mini Indian Meatballs with Curry Coconut Sauce

Mini Indian meatballs in a curry coconut sauce served in a pewter bowl

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.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 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

Instructions

  1. For the sauce:
  2. 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.
  3. 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.
  4. Test for seasoning, add more salt if needed. Pour into a bowl and set aside.
  5. For the meatballs:
  6. Preheat oven to 425° F. Line a baking sheet with parchment paper or aluminum foil.
  7. Add all the chicken breast, coriander, turmeric, garam masala, mint, cilantro, and salt to a bowl and mix well using your hands.
  8. Using a small cookie scoop, scoop the meat and roll into balls. Line up onto the baking sheets, about 1/4 inch apart.
  9. Brush the tops with oil and bake for 15-20 minutes or until golden brown.
  10. While they are still warm, add them to a shallow bowl and pour over the curry sauce.

Notes

Yields 24 mini meatballs

The sauce yields 1 1/4 cups/300ml

 

Nutrition Information

Yield

8

Serving Size

3 meatballs

Amount Per Serving Calories 149Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 61mgSodium 445mgCarbohydrates 4gFiber 1gSugar 1gProtein 14g