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Curried Meatballs

January 20, 2013


You’d have to be a meatball to think you could take a good blog worthy photo of meatballs on a bed of sauteéd cabbage at night in an antique, I mean antiquated  kitchen, but you know what?  I don’t care how the meatballs really look, I care more about how they taste.  I love beef, for us it’s the true sustainable meat, which I think enhances the idea of eating beef for me.  And meat balls made ahead of time and frozen, what could be better?  I like to mix up a batch of these meatballs, freeze individually and use them for quickie lunches with a vegetable.  Wait, that suspiciously sounds like a Paleolunch… .  A couple of meatballs, a beet or some squash washed down with a glass of milk and I’m good to go until milking time.  If I make these for dinner I make the sauce, if I’m just cooking up a few for lunch, I skip the sauce part, it isn’t necessary.  This also makes an excellent meatloaf mix or breakfast sausage, for when you get tired of the sage flavor.

Curried Meatballs

1 lb ground beef
1 small onion diced fine
1 clove of garlic (optional), minced or microplaned if you really like a strong garlic flavor
1 egg
1 -2 tablespoons of curry powder ( I like hot, but any curry would work)
½ teaspoon salt
ground black pepper to taste

Bake at 400°F in large glass baking dish for 25 minutes.

Curry Sauce

2 tablespoons butter, ghee or coconut oil
1 clove garlic crushed
1 tablespoon honey
1 tablespoon curry powder
½ cup chicken or beef broth

In a large skillet, sauté garlic in butter or coconut oil over medium heat for 2 -3 minutes.  Add honey and curry powder and whisk together.  Add broth and continue to whisk until mixture is smooth.  Add cooked meatballs and simmer for five to ten minutes.  Serve.

12 Comments leave one →
  1. January 20, 2013 10:26 am

    Yum! I think I know what I’m making for supper tonight.

  2. January 20, 2013 10:28 am

    I think those meatballs look great and sound great and I’ll bet they smell like Heaven on a Fiestaware plate!

    • January 20, 2013 10:32 am

      Doesn’t everything smell like heaven on Fiesta? 😉

      • January 20, 2013 10:53 am

        It sure does at my house!

        By the way, is it okay to mention that I just started my first-ever blog? It’s Not as interesting as yours, but I’m relying on an occasional goat picture to help gloss over such shortcomings in actual content 😉

        • January 20, 2013 11:50 am

          I agree, I just can never decide which color I like best :p I don’t use my vintage fiesta anymore, too expensive to break!

          Yes, I’m sure readers will enjoy your blog 🙂

  3. January 20, 2013 11:03 am

    OH! I’m going to try these. We bought a large package of ground beef and I was going to make some Italian meatballs, but I’ll have to make some of these, too!

  4. A.A. permalink
    January 20, 2013 12:14 pm

    Lol, as others already said, those look delicious. I swear I could smell meatballs when I looked at the picture!

  5. Barb in CA permalink
    January 20, 2013 4:02 pm

    Yum! And I love the idea of putting them on a bed of cabbage too! Do the meatballs need to be thawed before added to the sauce, if they were pre-made and frozen?

    • January 20, 2013 5:46 pm

      Barb, you know I just make the mix and freeze them raw, and then cook as needed…either way would work, and since it is our beef and not mixed with pork, I don’t worry too much about the cooking since we like our meat rare. I think if they were small enough the sauce would probably thaw them out just fine especially in the oven with a foil cover or something.

      • Mom24boys permalink
        February 1, 2013 9:23 am

        Another way to do make-ahead-meatballs is to make your preferred meatball recipe and cook on cookie sheets for about 15 minutes at 350*F. Cool and freeze.

        When you want to use them, you can bump them frozen into a slow cooker with some sauce. Cooking on hi will get you a hot meal in about 4 hours or low, a meal in about 8.

        Because the meatballs were previously cooked, they will hold their shape in the slow cooker. If your meatballs are somewhat generic in seasoning, you can vary the sauces quite a bit; sweet & sour, brown-, onion-, or mushroom gravy, Stroganoff, spaghetti sauce, etc.

  6. Rita permalink
    January 22, 2013 5:54 pm

    These are simple and delicious. I didn’t have broth available so substituted coconut milk, very good. (I know, you can’t grow coconuts so they aren’t in your pantry). Thanks for the recipie, it’s a keeper.

    • January 22, 2013 8:58 pm

      Rita, no but coconut oil is in my pantry. As much as I like (love) butter, I like the taste of the sauce made with coconut oil better – coconut milk sounds delicious! Maybe I could slip Jane some coconut 😉

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