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Mas Bola Kariya (Curried Meatballs)

March 26, 2021 By Karl Leave a Comment

Here’s another great recipe based on one from Singapore Cooking by Terry Tan and Christopher Tan. This time it’s using beef, but if I were to make these again, I’d use ground pork, ‘cuz it tastes better.

This is a pretty simple recipe that doesn’t call for many hard-to-get ingredients, except in my case, curry leaves. The only place that sells these locally is 10 miles out of my way. For this recipe, I actually skipped them.

The best part of this dish is the creamy curry sauce, which goes perfect with Asian noodles or rice.

Covid-19 vaccines are not political. Smart cooks get vaccinated!

What you’ll need for the meatballs:

  • 3 lb ground beef (maybe skip the ultra-lean option)
  • 1t salt
  • 0.25 cups chopped onion
  • 1 or 2 green chilis, finely chopped

What you’ll need for the curry sauce:

  • 2T neutral oil
  • 3T chopped garlic
  • 1t grated ginger or ginger paste
  • 12-15 curry leaves
  • 1-inch piece lemongrass
  • 1t chili powder
  • 2t ground fennel
  • 2t ground coriander
  • 1t turmeric
  • 4T tamarind concentrate
  • 2 cups coconut milk or coconut cream
  • 1t salt (optional)

What to do:

Using your hands, mix the ground beef (or whatever meat you use), salt, chopped onions and green chilis. Don’t over-mix, or the meatballs will be tough. Form the mixture into meatballs.

To make the curry cream, heat the oil in a medium high-sided frypan or medium saucepan and add the garlic, ginger, curry leaves and lemongrass. Fry until fragrant.

Next, add all of the powdered spices and continue to fry for about 3 more minutes. Add the tamarind pulp, coconut milk and salt (if using). Now add the meatballs and bring to a simmer. Cook until the meatballs are cooked through.

Serve over rice or asian noodles.

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Filed Under: Beef, Gluten Free, Indian, Indonesian, Low carb/Low GI/Low GL

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