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Creamy meatball curry recipe

Meatball Curry | Indo-American Meatball Curry

Safiya | FeastwithSafiya
This Indo-American creamy meatball curry is so creamy, rich and mildly seasoned with Indian spices. It will surely become the star at your dinner table!
5 from 5 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine American, Indian
Servings 5
Calories 736 kcal


For Meatball

  • 2 pounds ground meat , use 80% lean and 20% fat for ground beef
  • ½ cup minced onion , mince and squeeze out all the excess water before adding it into meatball mixture.
  • 3-4 Tablespoons oil
  • 1 Tablespoon chopped cilantro
  • ½ cup creamy yogurt
  • ¼ teaspoon Kashmiri chili powder
  • ½ teaspoon black pepper
  • ¼ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ¼ teaspoon cardamom powder
  • 1 teaspoon minced garlic
  • 2 tablespoons chickpea flour
  • Salt to taste

For Curry

  • 2 cups Arrabiata sauce
  • ¼ cup minced onion
  • ¼ cup water
  • ½ cup heavy cream
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon turmeric
  • 1 ½ teaspoons dried fenugreek , highly recommended for rich Indian curry taste


  • Combine ground meat and the rest of the meatball ingredients in a food processor and knead all the ingredients like a dough on dough setting. Or, combine the ingredients in a large prep bowl and knead it by hand.
  • Meatball mixture from food processor creates smooth texture of meatball & hand kneaded meat mixture has coarse & uneven texture.
  • Apply some water or oil to your palms and shape about 2 inch round meatballs from meat mixture & place them on a plate.
  • Heat oil in a large heavy bottom pan on medium heat. Add meatballs and cook them for 4-5 minutes on one side then turn. Cook until golden brown or well done. Remove the meatballs and set them aside.
  • In the same oil, add minced onions and cook until pink. Add chili flakes, turmeric powder, Arrabiata sauce, and water. Mix it well and cook for 2 to 3 minutes on low medium or until the sauce starts to thicken up.
  • Crush dried fenugreek between your palms and add it to the kofta curry. Add meatballs, heavy cream and mix gently. Turn the heat to low and simmer for 2 minutes.
  • Serve it hot with plain Rice or Naan and salad. Sometimes my boys like to have it with spaghetti or toasted sub sandwich with mozzarella. So good!


Calories: 736kcal
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