I love spherical food. Is that weird to say? For some reason, my mind automatically assumes that any dish with the word "ball" in it is bound to be delicious. And, experience has confirmed what this strange innate sense has asserted for years.
As you can imagine, based on my love of edible round things, meatballs hold a position of honor in my diet. They're cheap and easy to make, and I'll eat them in just about anything--salads, pasta, soup, pizza, etc.
Despite my affinity for meatballs, I often get tired of the typical dishes associated with them. So, I took it upon myself to come up with something a bit different. My brief experimentation resulted in these Curry Meatballs, which (and I don't mean to toot my own horn here) are delicious and unlike any other dish I've had--but in a good way.
If you are always on the lookout for new recipes like I am, then I hope you'll give this one a try. If, however, you don't like meat or rice or curry or anything else that tastes good, then I will ask you right now to please leave this site and never return. (Or go to my baking section where you might be happier, and then we could still be friends!)
Okay, we got that out of the way. Now, let's make some balls of meat.
- 1 can garbanzo beans (chickpeas)
- 1 tsp baking powder
- 1 lb ground beef
- 1 egg
- 2 tbs curry powder
- 2 tsp oregano
- 2 tsp salt & pepper
- 1 tsp paprika
- 1 tbs minced garlic
To begin, preheat the oven to 350 degrees.
Drain and process the garbanzo beans until they resemble a smooth putty. If you don't have a food processor, then you could do this by hand or use a blender. However, I highly suggest you invest in a processor if you intend on making at-home meals often. I use the KitchenAid brand (mostly because it's pretty), and this one tool has saved me so much time and money.
Anyway, once your garbanzo beans are smooth, go ahead and transfer them to another bowl. Add the teaspoon of baking powder and mix the two ingredients together. Then add all the other ingredients and mix it all up really well.
Using a spoon, scoop out 1-2 tablespoons of the meat mixture and place in rows on a baking sheet. I was able to fit about 20 meatballs total.
Bake the meatballs in the oven for approximately 15-20 minutes.
While the meatballs are baking, you might want to try your hand at making the sweet & spicy sauce that goes with them. Think of it as a mixture between gravy and honey mustard.... Okay, I realize that sounds disgusting. You may be thinking I'm one of those people who mix ketchup and mayonnaise, but I assure you that my palate does not condone such behavior (no offense if you do mix the two). I simply don't know a better way to describe the texture, color, and process of making this sauce. Hopefully you'll see what I mean below.
Sweet & Spicy Sauce
- 1 small-medium onion
- 2-3 tbs oil (I used olive oil, but vegetable or coconut would work too)
- 2 tbs honey
- 1 tsp red pepper flakes
- 1 tbs curry powder
- 2 tsp salt & pepper
- 1/8-1/4 cup flour
- 1/2 cup cream, half&half, or whole milk
- 1/2 cup chicken broth
Alright, first of all, you're going to throw your onions and oil into a sauce pan and cook them on medium to high. You might need to add some more oil or maybe even some chicken broth if the onions get too dry. You're looking for a soft, brown mush. Yum.
Once your onions have cooked down, add the honey, red pepper flakes, curry powder, salt and pepper. Stir that all together and cook until it really starts bubbling.
Turn down the heat just a bit, add the flour and stir, stir, stir to get out any and all chunks. It might help to start using a spatula at this point. I rub the bottom of a slotted spatula along the bottom of the pan to smear the mixture and crush any chunks.
After the flour is all mixed in, it might start to look a bit like dough. Don't freak out, it just means it's dry, add the cream (or alternatives) and do the spatula trick again to get the chunks out. If you have the opposite problem and your mixture is too soupy, then stir slowly stir the mixture slowly and add more flour a little at a time until you see it thickening.
When your mixture is thick and gravy-like, then add the chicken broth. Mix the broth in, and continue to stir slowly as the mixture thickens up once more. You could add more flour if the sauce is not at a consistency you want, but I would make sure you have a whisk on hand so you can get as many chunks out as possible. The less flour you have to add at this point, the better of you'll be.
If your sauce is the viscosity you desire, then you're done. Remove it from the heat, and pour it over your meatballs and rice once those items are also done cooking.
And that's that. Hopefully you've prepared an interesting and delicious meal. Also, maybe now you know what I meant by the gravy and honey mustard comment? In any case, I sincerely hope that this recipe has been useful and that you might now share my love of spherical meat.
Before you go back to whatever wonderful things you have planned for the day, I would love to hear your thoughts, questions, and/or concerns. If you're not in any rush, then feel free to peruse other parts of my site. Whether you have time to stay a while longer or you need to go, please do come back again.
P.S. Below are tools that made this recipe possible for me. Okay, the standing mixer isn't necessary, but I've been spoiled by one and think you should be too.