Indian Spiced Meatballs in Curry Sauce


  • For the Meatballs
    • 2 pounds lean ground pork
    • 1½ inch long piece of ginger (peeled and grated or 1 teaspoon dried ginger)
    • 1 tablespoon cumin
    • 1 tablespoon coriander
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground cinnamon
    • 1/8 teaspoon nutmeg
    • ¼ teaspoon black pepper
    • ¼ teaspoon cayenne pepper
    • 1 teaspoon salt
    • 2 tablespoons plain yogurt
    • 1 tablespoon vegetable oil
  • For the Curry Sauce
    • 1 large onion (chopped)
    • 3 garlic cloves (minced)
    • 1 inch long piece of ginger (peeled and grated)
    • ¼ cup cilantro stalks (chopped)
    • 3 tablespoons Indian curry paste (not sauce)
    • 1 (14 ounce) can chopped tomatoes
    • 1 cup water
    • 1 cup black kale (chopped)
    • ½ cup light cream
    • 1 teaspoon garam masala
    • Cilantro leaves (chopped)


In a large bowl combine pork, ginger, cumin, coriander, cloves, cinnamon, nutmeg, black pepper, cayenne pepper, salt and plain yogurt.

Roll into golf ball-sized meatballs and brown in 1 tablespoon of vegetable oil until golden but not cooked all the way through. Remove to a plate and set aside.

Discard excessive fat but leave approximately 1 tablespoon in the pan. Add onions, garlic, ginger and chopped cilantro stalks and cook over low heat without browning for 10 minutes, stirring occasionally.

Add curry paste and stir for a minute, then add canned tomatoes and water, stir to combine, return the meatballs to the pan, and spoon some curry sauce on them to coat them, then turn the heat up and bring to a boil, then turn the heat to low, cover with a lid and simmer for 20 minutes.

Add chopped kale and any other vegetables if using and cook uncovered for 10 minutes longer, stirring once in a while to avoid burning. In the last few minutes add light cream and taste for salt, add more if necessary.

Sprinkle with garam masala and chopped cilantro leaves.

Serve with basmati rice, naan and/or lentil dhal.

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