Smoky Indian Meatballs curry – kids favorite
The first week of school has allready passed! Time to spoil the kids after a busy school week. And how can you please children more than with meatballs? Or with a nice curry? Both belong on my kids’ list of favorites. So why shouldn’t we make a combination of both. Smoky Indian Meatballs curry with fresh vegetables and a bowl of rice. The perfect comfort food to regain energy for the coming week. You can perfectly prepare this dish during the weekend to enjoy it on a busy weekday. A curry tastes even better when it gains some flavour overnight. So no excuses… Start your smoker and get those ball rolling hands ready, cause you’re about to make yourself and your kids a decent BBQ midweek meal right away!
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The best thing about making these Smoky Indian Meatballs is to involve the kids in the process as well. I take care of seasoning the minced meat and then let them roll the balls themselves. Meanwhile they have come to an age where that seems to work out pretty well. The balls are all but a few of the same size and firm enough to prepare on the BBQ. While the balls are smoking we can easely start making homework. There’s plenty of time for that when using a Pellet smoker like the Traeger Ironwood I’ve used or when you’re able tot maintain temperature in your BBQ without needing to controll it every once a while. Making a sauce afterwards and letting it simmer gently gives you the chance to have an aperitif or for the kids to take a bath. No stress tonight you’re just set for a relaxing evening routine with plenty of time for some quality moments.
Do you want to taste this Smoky Indian Meatballs curry in the week but have a little less time? No problem, both the smoked meatballs and the curry sauce can be made one day to two days in advance. This only enhances the taste. All you have to do during the weeknight is baking the meatballs and reheating the sauce and you’ll have a delicious dish with a smoky touch on the table in fifteen minutes. These spiced meatballs can even be kept in the freezer. So why not make a large quantity so you have a nice stock? I myself am not the best placed person to talk you about plannings (when did I ever manage to succesfully create one…), but this way you can provide a number of fun dishes for moments when you quickly want to conjure up a tasty meal on the table.
In case you’ll be preparing the sauce on your BBQ for preservation purposes, be careful with the amount of smoke you add during your session. When you’ll be saving the sauce for later the flavors will develop further and the smoked taste can start to dominate your meal. This might be an unwanted effect since to much smoke can taste rather nasty. You can prevent this buy running your smoker or BBQ without extra added smokewood or in case of a pellet smoker by making the sauce on a higher temperature for a better combustion from the pellets preventing a huge amount of smoke entering the sauce. Or if you prefer by making the sauce in the indoor kitchen and missing out most of the fun… Adding the Smoky Indian Meatballs will provide enough BBQ touch in the end so you really don’t need to bother for adding a smoked touch on the sauce (unless that’s what you really want ofcourse, who am I to hold you back from trying?).
So let me be curious about your kids favorite meals and how you cope with meal planning. Are there any dishes you make during the weekend to enjoy during the week? If so, be sure to let us know which dishes you think are suitable for this. BBQ recipes, but maybe also less typical dishes. Who knows, there might be a nice BBQ touch to it. Have fun preparing meal dish and be sure to let us know if you enjoyed it. #Smokeon
- 500 gr. mixed minced meat 50/50 pork/beef
- 1 tsp salt
- 1 lemon for the zeste
- 15 mint leaves
- 1/4 th of a red onion
- 2 cloves mashed garlic
- 1 tsp ginger puree
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander seeds
- 1 tbsp sunflower oil
- 1 stick of cinnamon
- 3 leaves of dried kaffir
- 1 piece of star anise
- 2 small red onions
- 1 red chili pepper
- 2 cloves mashed garlic
- 2 sweet bell peppers
- 150 gr. cherry tomatoes
- 200 ml coconut cream
- 100 gr. curry paste
- lime to taste
- pepper and salt to taste
- 1 small cauliflower
- 500 ml cider vinegar
- 150 ml water
- 1 tbsp cane sugar
- 1 tsp coarse sea salt
- 1 tsp mustard seed
- couple twigs of mint
Mix the ingredients for the brine and bring gently to the boil. Add the cauliflower Let it boil gently for about 8 minutes.
Place the cauliflower in small florets in a weckpot and pour over the mixture until the cauliflowers are covered by the juice.
Place aside for at least 4 hours.
Mix the herbs, zest of 1 lemon, finely chopped mint, the mashed garlic and ginger through the minced meat. (when using homemade unseasoned ground meat add a pinch of salt too)
Knead the mince well until the spices are evenly mixed under the mince.
Form balls the size of a ping-pong ball and place them in a skillet or on the grid of your smoker.
Prepare your BBQ for an indirect session at low temperature (+-75°-110°C) and smoke the meatballs for 60-90 minutes (using the supersmoke function when cooked on a Traeger smoker)
Take the meatballs out of the pan and increase the heat so you can finish the sauce. Place the meatballs sideways protected under a foil.
Add some oil to the skillet and fry the kaffir leaves, cinnamon and star anise for two minutes until they dissolve their flavors.
Cut the onion and red pepper into rings and fruit.
Meanwhile, cut the bell pepper into slices and fry with the onion and garlic puree. Then add the halved cherry tomatoes.
Add the curry paste and fry for 2 minutes before extinguishing with the coconut cream. Let it boil gently for half an hour at medium temperature (+-180°C). Season to taste with pepper, salt, coriander and lime juice.
Grill the balls briefly for a nice crust and add to the sauce. Let it simmer for another ten minutes.