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October 26, 2020

Meatballs in a rich Curry Yogurt Sauce

Posted on April 14, 2016 by in beef

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Meatballs, oh how I love them! I think if you read through my site, you will see that I have quite a fascination with meatballs.

Meatballs has to be good though. Nothing worse than seized up, hard-as-a-rock meatballs. A good couple of years ago, I ran a search on my site as well as RSG to hunt for the country’s best meatballs maker. After I’ve tried so many of the recipes, which by the way just had small variations, I came to the conclusion that  the secret to good meatballs is in how you COOK them and not necessarily what you add.


Of course we take it for granted that you use a good quality ground beef or lamb. I prefer to use a 50/50 mix of pork and beef, but that is just my preference. Then we get to the aromatics! This is what makes mince or ground beef so incredibly versatile, you can literally go anywhere by adding just herbs and spices! Mediterranean, Eastern, Moroccan, South African or Indian as I did in this case.

As I have said earlier, the secret is in the cooking method and to me, braising gives the best results. So for today, I have chosen to braise them in a rich, fragrant curry sauce with lots of herbs and spices. You will see that each and every meatball is soft, rich and lipsmackingly good.

I have also used my food processor yesterday, it is fast, quick to clean up afterwards, but there is just one word of warning……. do not overmix your meat mix. It will make the meatballs tough.


Meatballs in a rich Curry Yogurt Sauce

makes 6 ( or 4 with leftovers for lunchboxes)


1 large onion – peeled and cut in big chunks

2 cloves garlic

1 thumb size piece ginger – peeled

1 green chili

a handful fresh coriander

10 ml curry powder

5 ml ground coriander

5 ml ground cumin

5 ml turmeric

800 g beef mince ( or 400g pork and 400g beef)

3 slices white bread

10 ml salt

10 ml pepper ( I prefer white for metballs)

olive oil for frying


Place the onion, garlic, ginger, fresh coriander and chili in the processor and process until it forms tiny chunks. Add the spices and blitz the machine again just to mix. Now add the meat, bread, salt and pepper and process until the mixture has just blended. Shape the meatballs in the desire size, heat a big skillet on the stove, add the olive oil and brown the meatballs on all sides.

For the Curry Yogurt Sauce

enough for this recipe


1 large onion – finely chopped

2 cloves garlic – finely chopped

1 green chili – optional

1 thumb size piece ginger – finely grated

30 ml olive oil

10 ml curry powder – if you like it hot and spicy, do add more curry powder

5 ml ground coriander

5 ml cumin

10 ml sugar

80 g tomato paste

1 x 410 g tin chopped tomatoes

salt and pepper

a little water

250 ml Fairview Full Fat yogurt


Heat the olive oil in a pot and add the onion, garlic, ginger and saute until the onions are soft. Add the spices and the tomato paste and fry the onions some more to allow the spices to release their fragrant oils. Add the chopped tomatoes and a little water and cook on low heat until the meatballs are done – about 20 minutes. Pour the sauce over the meatballs in the the skillet and bake in a preheat oven 180 C until the meatballs has some color adn the sauce has reduced a little – 35 minutes.

Serve with warm naan breads, copped chili and cold creamy yogurt.


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