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.