Stuffed Meatballs in White Curry aka as Kofta Curry is full bodied and flavorful. Try beef, lamb, chicken or turkey meatballs smothered in this amazingly silky sauce.
As the story of 2021 comes to an end, I see the lessons it brought me.
Surrender: No matter what big plans I make for my life, the plans of the Universe will always trump my own and they will always be better for me.
Daily practice is critical: maintaining my practices in the good times allowed them to show up for me in the tough times. Short and simple habits have been lifesavers.
Resetting myself to neutral through breathwork, reframing the negative narratives by looking for the growth opportunity instead of being stuck in victimhood and blame.
Reconnecting with love by expressing appreciation as often as I can. And compassion when one of the above is accessible!
Your family and a small community is everything, as for help when you need: I’m humbled by how much I needed my closest this year. I’m extremely grateful for all the arrangement, laughter, support, empathy, and connections. Humans are incredible. You are incredible.
Thank you all for showing up however you could this year, for yourself and others.
You are loved.
How to make Meatballs in Spicy Curry/Kofta Curry:
- Make them with any type of ground meat: Beef, lamb, chicken or turkey.
- When making meatballs, get all the ingredients except the ground meat mixed together first, then add the ground meat. This ensures all the ingredients–especially the seasonings–are evenly distributed.
- When I mix up any ground meat dish, I wear disposable gloves and mix with my hands to get the job done faster and more thoroughly.
- The best way I have found to portion and form meatballs is with a 1-inch cookie dough scoop. Grab a handful of the meat mixture in one hand and the cookie dough scoop in the other. Use the heel of the hand holding the meat mixture to level off the scoop. Empty the scoop on a baking sheet.
- After portioning the meat mixture, roll into neat balls. Frying meatballs is messy and will require more active time and attention. Instead, I place on a foil-lined baking sheet and simply bake them.
- If you have it, drizzle a little bit of broth or stock over the meatballs before baking. This keeps them from drying out and they stay super tender!
How to Make the White Curry for the Meatballs:
. While making the curry for this, boil the onions and the nuts to take that pungent smell of the onion and to enhance the sweetness.
. You can boil any nuts of your liking, but I prefer almonds for it’s creamy nuttiness.
. Use white pepper powder
. Try and use less green chilies so the curry doesn’t change color
. Using coconut milk plus milk gives the curry different levels of flavor.
Putting together Stuffed Meatballs in White Curry aka Kofta Curry:
After you simmer the curry for 20 minutes, gently add the stuffed meatballs in the curry and simmer it. Do not boil it, just simmer it for a while. Let the curry sit and soak for 3o minutes after you’ve turned off the flame, so the meatballs soak and get flavorful. Add some pomegranate for that sweet crunch.
- ½ pound chicken mince
- 2 tsp garlic, minced
- 2 eggs
- ⅓ cup almond flour
- 1 tsp white pepper powder
- ½ tsp garam masala
- 1 tsp salt
- ⅓ cup finely chopped cilantro and chives
- ¼ cup finely chopped cashews, pistachios and raisins or dried cranberries
- 1 onion, quartered
- 4 green chilies
- 20 almonds, soaked in hot water for 15 minutes and peeled
- 1 tsp cumin seeds
- 1 tbsp butter
- 1 tbsp ginger garlic paste
- 1 cup thick coconut milk
- ⅓ cup milk
- 1 tsp garam masala
- ½ tsp white chili powder
- Salt
- Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil and spray with cooking spray. or you can pan fry or fry in an ableiskar pan.
- In a bowl add the mince, garlic, eggs, almond flour, white pepper powder, garam masala, salt, cilantro or chives. Mix well to incorporate. Take a small golf sized ball and stuff it with chopped nuts and pom. cover and arrange on a platter. Bake at 375 for 20 minutes or fry in a pan and set aside.
- In a pan, add 3 cups of water, add onion, green chilies, almonds, cumin seeds and let it boil for 20 minutes. Let cool and grind it to a fine paste along with the water that it boiled in.
- Take a large sauce pot, add butter and let it melt. Toss in the ginger garlic paste. Sauté for a minute. Add the paste, milk, garam masala, white chili powder and salt. Bring it to a simmer for about 10 minutes. Add the coconut milk and one cup of water. Check for seasoning. Add the meatballs and simmer for 10 minutes.
- Serve hot with naan or peas pulao
If you make this Stuffed Meatballs in White Curry/Kofta Curry please rate the recipe and comment if you liked it and tag me on Instagram using hashtag #foodfashionparty.
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