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.
Servings Prep Time
Yield10-12 meatballs 15minutes
Cook Time
35minutes
Servings Prep Time
Yield10-12 meatballs 15minutes
Cook Time
35minutes
Ingredients
Meatballs
  • 1 lb. ground beef
  • 2 garlic clovesfinely minced
  • 1 shallotfinely minced
  • 1teaspoon Salt
  • 1teaspoon garam masala
  • 1tablespoon Italian breadcrumbs
  • ½ bunch fresh mintchopped
Indian Curry Sauce
  • 2tablespoons olive oil
  • 1 shallotdiced
  • 4cloves garlicminced
  • 2tablespoons fresh gingerpeeled and minced
  • 1 red bell pepperdiced
  • 1/2teaspoon ground turmeric
  • 1tablespoon garam masala
  • 1/4teaspoon ground cloves
  • 2teaspoons ground fenugreek
  • ½ cup canned diced tomatowith juices
  • 1 13.5oz coconut milk
  • 2teaspoons brown sugar
  • 1/2teaspoon Saltto taste
  • 1/4-1/2teaspoon cayenne peppermore to taste
Rice
  • 1cup long grain Basmati Rice
  • 2cups water
  • 1tablespoon vegetable oil
  • 1 bay leaf
  • 1/2teaspoon cinnamon
  • 1/2teaspoon ground cloves
  • 1teaspoon cumin
  • ½ – ¾teaspoon Salt
MASTERS ONLY: Cilantro Coconut Chutney
  • 1cup grated coconut
  • 1cup cilantrodeleafed
  • 1/2-inch gingerpeeled and minced
  • 2cloves garlicroughly chopped
  • 1/4teaspoon Saltto taste
  • 3/4-1cup wateras needed
  • 2teaspoons olive oil
  • 1/4teaspoon ground mustard
  • 1/2teaspoon 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.