Celebrity chef

Angela Boggiano

delicious. magazine’s food editor is an experienced writer and food stylist who's worked for numerous magazines. Her books include Pie and she co-wrote Italian Cook and The Italian Ingredients Cookbook, among others.

Serves 4

Spiced meatball curry recipe

rate this recipe Thanks for rating!

Ready in about 1 hour

450g beef mince
1 small onion, roughly grated
2.5cm piece fresh ginger, grated
2 garlic cloves, finely chopped
1 tbsp ground coriander
½ tsp ground cumin
1-1½ tsp cayenne pepper
Bunch of fresh coriander, chopped (reserve a few leaves, to garnish)

For the sauce
1 tbsp sunflower oil
2 onions, finely chopped
2 tbsp tikka masala curry paste
6 large tomatoes, chopped
300ml vegetable stock

Add to my cookbook

Print this recipe

Email a friend

1. Put the beef, onion, ginger, garlic, spices and fresh coriander in a large bowl and mix together well. With clean, wet hands, form the mixture into about 30 balls and chill for 30 minutes while you prepare the sauce.
2. Heat the oil in a large frying pan and fry the onions for 8 minutes, until soft and golden. Add the curry paste and fry for a minute, then stir in the tomatoes and stock. Simmer for 15 minutes, until it begins to thicken.
3. Sit the meatballs on the sauce and simmer for 25-30 minutes, turning occasionally, until cooked. Scatter with extra coriander and serve with naans.

Nutritional info

Per serving: 313kcals, 17.3g fat (5.4g saturated), 30.9g protein, 12.7g carbs, 9.3g sugar, 1g salt

Chef's tip

FREEZE the cooled curry in a plastic container for up to 3 months. Defrost before reheating until piping hot. You could also freeze the raw meatballs, then defrost thoroughly and finish the recipe.

Wine Recommendation

A soft, ripe Aussie Shiraz is spot on with the spicy flavours here.

Other recipes by Angela Boggiano

Other main course recipes

Fish pie recipe

Stuffed pasta shells with roasted tomato ragu recipe

Chicken noodles recipe

Crispy chilli chicken salad recipe

Chicken and chorizo wraps recipe

Tagliatelle with field mushrooms, lemon and tarragon recipe

Greek beef burger with beetroot relish recipe

Chicken curry recipe

Sausage, mushroom and Guinness casserole recipe

Noodle, chicken and aubergine coconut laksa recipe

Speedy cheesy meals

Quick lamb dishes

Comfort puds

In This Month's Issue

This month's cover dish

Chocolate and panettone Christmas pudding with cranberry toffee sauce recipe

Try these new recipes:

Easy-peasy cottage pie recipe

Beef ragu lasagne recipe

Spiced beef chilli recipe

Beef ragu recipe

Steak pie recipe

Pizza pie recipe

Rich lamb shank pasties recipe

Baked meatballs with goat’s cheese recipe

Creamy mustard pork recipe

Sage and sausage pasta recipe

Latest User Recipes

Your comments

We'd love to hear what you think. Register or sign in to leave your comments.

Emma2817 | September 23

The flavor of this dish is delicious!!! However, I made a couple of additions that are worth trying! First, I added 1 egg to the meatball recipe to help bind everything together. Then I added some chopped raisins for subtle sweetness (which my husband loved). Finally, I browned the meatballs first before adding them to the sauce (made a big difference in flavor). When the dish was finished, I served it over white rice

[Offensive? Unsuitable? Report This Comment]

lolly14 | September 10

I'm not a huge curry fan, but my boyfriend and brother are... I made this for the 3 of us last week and it went down a treat with all of us! It was delicious

[Offensive? Unsuitable? Report This Comment]

New issue on sale 4 Nov

Gordon and his A-team chefs... Nigella's gift guide... Rachel Allen's festive lunch... Strictly Come Dancing stars talk taste... Christmas food suppliers... Festive veggie recipes... Glamour puds...

Win an exclusive trip to Rioja, Spain's wine country

Adoramos vino! Gracias Campo Viejo.

FREE!

Get Jamie’s new Ministry of Food cookbook with every delicious. subscription. It's delish.