Indian Style Meatball Curry

5 from 2 votes

This Indian-inspired meatball dish is flavorful and full of clean and nutritious ingredients.

Course: Dinner

Cuisine: Indian

Keyword: Low-Carb, Quick and Easy

Servings: people

Calories: 276kcal

1 garlic clove minced
1/2 cup onions chopped
2 tablespoons olive oil divided
3 tablespoons red curry powder
1/4 teaspoon salt divided
14 1/2 ounces diced fire-roasted tomatoes can, including the juice (BPA-free can)
1/2 cup tomato sauce or puree (from BPA-free can or carton)

Combine all of the ingredients for the meatballs, first stirring and then with hands to fully incorporate.
Form into about 12 - 16 balls.
Add one tablespoon of olive oil to a pan over medium-high heat. Add half the meatballs, working in 2 or 3 batches. Cook meatballs for 4 to 5 minutes per side, for a total of 10 minutes, browning and cooking all the way through. Remove cooked meatballs from the pan and set aside.
Add about 2- 3 tablespoons of the tomato juice (from the diced tomatoes) to the pan to deglaze it, scraping the bottom with a wooden spoon. When the liquid has mostly evaporated, add 1 tablespoon olive oil and onions. Cook for about 5 minutes over medium heat, until the onions are softened and translucent. Add the curry powder and about 2 tablespoons water to form a paste, cooking for about 2 minutes.
Add the garlic and cook for an additional 20 seconds, until golden and fragrant. Add the can of diced fire-roasted tomatoes with their juice, tomato sauce or puree, and 1/4 teaspoon salt. Stir well. Return the meatballs to the pan and simmer over medium-low heat for approximately 10 minutes.
Garnish with chopped cilantro or parsley to serve, if desired.
Serve meatballs with sauce over, or on the side, of brown rice or quinoa or tossed with soba noodles.

SmartPoints (Freestyle): 8