Junior Chef Stars

The Premier Cooking School for Kids and Teens Main menu

Home / Recipes / Meatballs with Indian Curry Sauce over Jeera Rice

Meatballs with Indian Curry Sauce over Jeera Rice

Print Recipe
 Meatballs with Indian Curry Sauce over Jeera Rice
Recipe for the week of January 15-19,2023 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish, Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Yield 10-12 meatballs
Ingredients
Meatballs
  • 1 lb. ground beef
  • 2 garlic cloves finely minced
  • 1 shallot finely minced
  • 1 teaspoon Salt
  • 1 teaspoon garam masala
  • 1 tablespoon Italian breadcrumbs
  • ½ bunch fresh mint chopped
Indian Curry Sauce
  • 2 tablespoons olive oil
  • 1 shallot diced
  • 4 cloves garlic minced
  • 2 tablespoons fresh ginger peeled and minced
  • 1 red bell pepper diced
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon garam masala
  • 1/4 teaspoon ground cloves
  • 2 teaspoons ground fenugreek
  • ½ cup canned diced tomato with juices
  • 1 13.5 oz coconut milk
  • 2 teaspoons brown sugar
  • 1/2 teaspoon Salt to taste
  • 1/4-1/2 teaspoon cayenne pepper more to taste
Rice
  • 1 cup long grain Basmati Rice
  • 2 cups water
  • 1 tablespoon vegetable oil
  • 1 bay leaf
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon cumin
  • ½ - ¾ teaspoon Salt
MASTERS ONLY: Cilantro Coconut Chutney
  • 1 cup grated coconut
  • 1 cup cilantro deleafed
  • 1/2- inch ginger peeled and minced
  • 2 cloves garlic roughly chopped
  • 1/4 teaspoon Salt to taste
  • 3/4-1 cup water as needed
  • 2 teaspoons olive oil
  • 1/4 teaspoon ground mustard
  • 1/2 teaspoon curry powder
Course Main Dish, Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Yield 10-12 meatballs
Ingredients
Meatballs
  • 1 lb. ground beef
  • 2 garlic cloves finely minced
  • 1 shallot finely minced
  • 1 teaspoon Salt
  • 1 teaspoon garam masala
  • 1 tablespoon Italian breadcrumbs
  • ½ bunch fresh mint chopped
Indian Curry Sauce
  • 2 tablespoons olive oil
  • 1 shallot diced
  • 4 cloves garlic minced
  • 2 tablespoons fresh ginger peeled and minced
  • 1 red bell pepper diced
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon garam masala
  • 1/4 teaspoon ground cloves
  • 2 teaspoons ground fenugreek
  • ½ cup canned diced tomato with juices
  • 1 13.5 oz coconut milk
  • 2 teaspoons brown sugar
  • 1/2 teaspoon Salt to taste
  • 1/4-1/2 teaspoon cayenne pepper more to taste
Rice
  • 1 cup long grain Basmati Rice
  • 2 cups water
  • 1 tablespoon vegetable oil
  • 1 bay leaf
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon cumin
  • ½ - ¾ teaspoon Salt
MASTERS ONLY: Cilantro Coconut Chutney
  • 1 cup grated coconut
  • 1 cup cilantro deleafed
  • 1/2- inch ginger peeled and minced
  • 2 cloves garlic roughly chopped
  • 1/4 teaspoon Salt to taste
  • 3/4-1 cup water as needed
  • 2 teaspoons olive oil
  • 1/4 teaspoon ground mustard
  • 1/2 teaspoon curry powder
Instructions
For the Meatballs
  1. Place ground turkey, shallot, garlic, salt, garam masala and mint in a bowl and mix well, using your hands. Using wet hands, form into 1 ½ inch wide balls.
  2. Heat a large skillet with olive oil. Begin searing the meatballs, until most sides are nicely browned, about 10 minutes. Set it aside.
  3. At the same time, you could start the sauce (or wait and use the same pan).
For the Sauce
  1. Heat oil in a skillet over medium heat. Add shallot and cook for 3-4 minutes. Add garlic and ginger and cook for two more minutes. Add all the spices and then the tomato and its juices. Cook for 1 minute. Add the coconut milk and simmer gently for 3-4 minutes. Add the sugar, salt, and cayenne. Taste and adjust salt and heat.
  2. Add the meatballs to the sauce, coating well. Simmer gently until the meatballs are cooked through.
For the Rice
  1. Heat oil in a pot and add the all the spices. Once fragrant add rice.
  2. Toast the rice in the pan for two minutes on a medium flame. This helps add more flavor to the rice and prevents it from sticking and becoming gluggy.
  3. Add two cups water and salt to the rice and mix well. Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for approximately six minutes, till all the water has evaporated and the rice is cooked through.
  4. Turn off the flame and let the rice rest for 5 more minutes. Top with chopped cilantro and serve hot.
MASTERS CLASSES ONLY
  1. To a blender add all the ingredients.
  2. Blend to a smooth consistency. Transfer chutney to a bowl.