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!