Adan Kendric Jamie Oliver’s Madras Meatballs bring together the bold, spicy flavors of a Madras curry with tender, flavorful meatballs. This dish is perfect for a warming dinner, combining Indian-inspired spices with a rich tomato sauce and juicy meatballs. Serve with rice, naan, or a side of fresh greens for a complete, satisfying meal.
Why This Recipe Is a Must-Try
- Spicy and Flavorful: The Madras spices give these meatballs a bold, warming flavor.
- Easy to Make: Straightforward ingredients and simple steps make it beginner-friendly.
- Comfort Food Twist: Combines the comfort of meatballs with the exotic flavors of Indian spices.
- Perfect for Meal Prep: Make extra meatballs and freeze them for a quick future meal.
- Versatile Serving Options: Serve with rice, naan, or even pasta for a fusion twist.
What is Jamie Oliver’s Madras Meatballs?
Jamie Oliver’s Madras Meatballs are flavorful meatballs made with a blend of Indian spices and served in a rich, spiced tomato sauce. The meatballs are seasoned with warm spices, adding a unique twist to a classic dish and giving it the depth and warmth of a traditional Madras curry.
Ingredients for Jamie Oliver’s Madras Meatballs
For the Meatballs
- 500g ground beef or lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Madras curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper, to taste
- 1 egg, beaten (for binding)
- 2 tablespoons fresh coriander, chopped
For the Sauce
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Madras curry powder
- 1 can (400g) chopped tomatoes
- 200ml coconut milk
- Fresh coriander leaves for garnish
Other Jamie Oliver Recipes
- Jamie Oliver Slow Cooker Chicken Casserole
- Jamie Oliver Sticky Toffee Pudding
- Jamie Oliver One Cup Pancakes
Step-by-Step Instructions to Prepare Jamie Oliver’s Madras Meatballs
Step 1: Make the Meatball Mixture
In a large bowl, combine the ground beef or lamb, finely chopped onion, minced garlic, Madras curry powder, ground cumin, ground coriander, salt, and pepper. Add the beaten egg and fresh chopped coriander, mixing until well combined. Shape the mixture into small meatballs, about the size of a walnut.
Step 2: Cook the Meatballs
In a large skillet or frying pan, heat a tablespoon of olive oil over medium heat. Add the meatballs in batches, browning them on all sides for about 5 minutes. Remove the meatballs from the pan and set aside.
Step 3: Prepare the Sauce
In the same pan, add a bit more olive oil if needed and sauté the chopped onion for 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Stir in the Madras curry powder and cook for 1-2 minutes to release its aroma.
Step 4: Add Tomatoes and Coconut Milk
Add the chopped tomatoes to the pan, stirring well to combine with the spices and onion mixture. Pour in the coconut milk and bring the sauce to a gentle simmer. Allow it to cook for 10 minutes, stirring occasionally.
Step 5: Simmer the Meatballs in the Sauce
Return the browned meatballs to the pan, coating them well with the sauce. Cover the pan and let the meatballs simmer in the sauce for an additional 10-15 minutes, or until the meatballs are cooked through and the sauce has thickened.
Step 6: Serve
Garnish the Madras meatballs with fresh coriander leaves and serve hot with basmati rice, naan, or steamed greens.
What to Serve with Jamie Oliver’s Madras Meatballs
- Basmati Rice: Perfect for soaking up the flavorful sauce.
- Naan Bread: Great for scooping up the sauce and adding extra texture.
- Steamed Vegetables: Adds a light, refreshing side to balance the spice.
- Cucumber Raita: Cools down the spice with a creamy, tangy contrast.
- Green Salad: A simple salad adds a fresh touch to the meal.
Expert Tips for Mastering Jamie Oliver’s Madras Meatballs
- Use Fresh Spices: Fresh curry powder and ground spices enhance the flavor and warmth.
- Adjust the Spice Level: Add extra Madras curry powder or chili for more heat, or reduce for a milder version.
- Don’t Overcrowd the Pan: Brown the meatballs in batches to ensure even cooking and browning.
- Simmer for Flavor: Letting the meatballs cook in the sauce deepens the flavor.
- Serve Fresh with Coriander: Fresh coriander adds a burst of color and flavor to the dish.
Variations of Jamie Oliver’s Madras Meatballs
- Vegetarian Option: Substitute the meatballs with chickpea or lentil balls.
- Add Spinach: Stir in fresh spinach at the end for extra nutrients and color.
- Use Ground Turkey: For a leaner option, use ground turkey instead of beef or lamb.
- Make It Creamier: Add a bit more coconut milk for a richer sauce.
- Top with Yogurt: A dollop of Greek yogurt can add creaminess and help balance the spice.
How to Store Leftover Jamie Oliver’s Madras Meatballs
Store leftovers in an airtight container in the refrigerator for up to 3 days. The meatballs can also be frozen for up to 2 months. Reheat gently on the stovetop or microwave before serving.
How to Reheat Jamie Oliver’s Madras Meatballs
- On the Stovetop: Reheat over medium-low heat, adding a splash of water or coconut milk to the sauce if needed.
- In the Microwave: Place in a microwave-safe dish and heat in 1-minute intervals, stirring in between, until warmed through.
Nutrition Value (Per Serving)
- Calories: 380 kcal
- Protein: 20g
- Fat: 30g
- Carbohydrates: 10g
- Fiber: 3g
FAQs
Can I make Jamie Oliver’s Madras Meatballs ahead of time?
Yes, you can prepare the meatballs and sauce ahead of time. Store them separately in the refrigerator for up to 2 days. When ready to serve, reheat the sauce and add the meatballs, simmering until warmed through.
What type of meat works best for Jamie Oliver’s Madras Meatballs?
Ground beef or lamb works well for this recipe, providing rich flavor and tenderness. For a leaner option, you can use ground turkey or chicken, though they may have a slightly different texture.
Can I freeze Jamie Oliver’s Madras Meatballs?
Yes, Madras meatballs freeze well. Allow the cooked meatballs and sauce to cool completely, then store them in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
How can I adjust the spice level in Jamie Oliver’s Madras Meatballs?
To increase the heat, add extra Madras curry powder or a pinch of chili flakes. For a milder version, reduce the amount of curry powder or add extra coconut milk to mellow the spice.
Final Words
Jamie Oliver’s Madras Meatballs are a flavorful twist on classic meatballs, bringing the warmth of Indian spices to a comforting dish. The spiced tomato and coconut sauce complements the tender meatballs perfectly, making this a delicious meal for any night of the week. Serve with your favorite sides, and enjoy this unique take on meatballs with a bold and spicy kick!
More Jamie Oliver Recipes
- Jamie Oliver 5 Ingredients Chicken Tikka Masala
- Jamie Oliver Caramelised Onion and Goat’s Cheese Tart
- Jamie Oliver Baked Pumpkin
Jamie Oliver Madras Meatballs
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Indian
Description
Jamie Oliver’s Madras Meatballs are flavorful meatballs made with a blend of Indian spices and served in a rich, spiced tomato sauce. The meatballs are seasoned with warm spices, adding a unique twist to a classic dish and giving it the depth and warmth of a traditional Madras curry.
Ingredients
For the Meatballs
- 500g ground beef or lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Madras curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper, to taste
- 1 egg, beaten (for binding)
- 2 tablespoons fresh coriander, chopped
For the Sauce
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Madras curry powder
- 1 can (400g) chopped tomatoes
- 200ml coconut milk
- Fresh coriander leaves for garnish
Instructions
In a large bowl, combine the ground beef or lamb, finely chopped onion, minced garlic, Madras curry powder, ground cumin, ground coriander, salt, and pepper. Add the beaten egg and fresh chopped coriander, mixing until well combined. Shape the mixture into small meatballs, about the size of a walnut.
In a large skillet or frying pan, heat a tablespoon of olive oil over medium heat. Add the meatballs in batches, browning them on all sides for about 5 minutes. Remove the meatballs from the pan and set aside.
In the same pan, add a bit more olive oil if needed and sauté the chopped onion for 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Stir in the Madras curry powder and cook for 1-2 minutes to release its aroma.
Add the chopped tomatoes to the pan, stirring well to combine with the spices and onion mixture. Pour in the coconut milk and bring the sauce to a gentle simmer. Allow it to cook for 10 minutes, stirring occasionally.
Return the browned meatballs to the pan, coating them well with the sauce. Cover the pan and let the meatballs simmer in the sauce for an additional 10-15 minutes, or until the meatballs are cooked through and the sauce has thickened.
Garnish the Madras meatballs with fresh coriander leaves and serve hot with basmati rice, naan, or steamed greens.
