Goan Meatball Curry

After what seems like ages, I’m finally back. And it’s good to be back. I was away for a month and spent Christmas with our family in Mumbai, followed by a mandatory trip to Goa and a short stopover at Panchgani. Those of you that follow me on Instagram would have seen some of my pictures there. Those of you that don’t, I would love it if you could join me. I’m on IG as @vaztrisha – Do stop by and say ‘Hi’.

I can’t wait to share more about the trip with you. However, that wonderful trip ended with an anti-climatic couple of days of jet lag followed by 2 weeks of a cold, stubborn cough and a couple of days of a fever. Am I glad that’s over. I hate being unwell mostly, because that means I cannot be up and about cooking and enjoying the simple pleasures of life. But I’m well and truly glad to be back.

One of the first few things I cooked up after getting back on my feet is my beloved Mama’s Meatball Curry. I’ve always loved this curry right from the time I was a little girl. This time when I went to Mumbai, I knew I had to learn this recipe from her. See this is the thing with her recipes, she can whip them up with her eyes closed, but ask her to tell you how she makes it and she may leave out a thing or two, not intentionally of course. So this time around, I got into the kitchen and watched her make it. Yes, I watched her, like a hawk 😉  And I’m happy to report that I got the recipe down and made the curry today and I was really pleased with how it turned out. Ofcourse, nothing can beat the food my Mother makes (even though I follow her recipes to the T, her food always turns out better), but this came pretty close, I tell ya.

This recipe is a little more intricate than most of the recipes I share here, but it is really easy. There are two parts to it – one is making the meatballs and the second is making the curry itself. This curry is full of flavor and goes really well with either plain steamed rice or this fragrant Peas Pulao. If you’re not in the mood for rice, it goes well with some Goan bread (Poee) or dinner rolls too.

Goan Meatball Curry


For the Meatballs – 
1/2 kg beef mince (ground beef)
1 medium onion, finely chopped
1-2 green or red chillies, finely chopped
2 tbsp fresh coriander leaves and stalks, finely chopped
Salt, to taste
1/4 tsp turmeric powder
1/2-1 tsp red chilly powder
1 egg
1 tbsp worcestershire sauce (optional, though it does add good flavor)

Mix all the ingredients together.

Form the meatballs and set aside.

For the curry – 
1 small onion, finely chopped
6 curry leaves
2 tbsp oil
Salt, to taste
Tamarind, to taste (Soak tamarind in warm water to form a pulp)
Fresh coriander leaves and stalks, finely chopped
1 large potato, peeled and cut into large cubes

Grind to a fine, smooth paste (masala) using a little water –
8 Kashmiri chillies (dry red chillies, mildly spiced, but used for its vibrant color)
4 Bedki chillies (dry red chillies, spicy)
3 large cloves garlic
1 tsp cumin seeds
6 cloves
10 black pepper corns
2″ cinnamon
1/3 tsp turmeric powder
1 tomato

Heat the oil in a pan and carefully drop the curry leaves in.

Add the onion and saute on a medium high heat till the onions are translucent.

Add the masala and continue sauteeing for a few minutes till the raw smell of the masala goes and the oil starts to seperate.

Add salt, to taste.

Add water to get it to the desired consistency, depending on how thick or thin you’d like the gravy. Keep in mind that the gravy does thicken a little as it cooks. Err on the side of less, you can always add more water as you need.

Gently place the meatballs in the gravy.

Place the potato cubes in the gravy without smashing the meatballs.

Once the gravy comes to a boil, turn the heat to a simmer, cover the pot and let the curry cook.

After about 15 minutes, check to see if done.

Check and add more salt, if needed.

Add tamarind pulp to taste.

Once ready, garnish with some fresh coriander and serve hot.

 Enjoy!!!

**Note: You will be able to find Kashmiri chillies in most Indian shops in Sydney and a few of them carry the Bedki / bedgi variety. If you can’t get your hands on them, substitute with any dry red chillies you have on hand. You may then need to adjust the number of dry red chillies used, to regulate the spice level to your liking.

Sriracha Teriyaki Meatballs

Where do I start with this post? I love meatballs. There I said it. I don’t make it often enough. But when I do, I enjoy it so very much. I’ve noticed so many variations of the humble meatball pop up all over the blogosphere, I have got to try some soon. Also, I love Asian flavours. I’ve always been a big fan of Chinese food. Very recently, I’ve sort of gotten hooked on to some amazing Malaysian and Japanese food. But back to the topic at hand. When I saw this recipe for Sriracha Teriyaki Meatballs, I knew I had to make it and soon. It combined meatballs with Asian flavours and the added bonus was the heat from the Sriracha sauce. What’s not to love about that?

I love how quick and simple this recipe was to put together. With a physically demanding job, that is sometimes more than I full time job, I need recipes that a simple and quick without compromising on the taste. This recipe checks all the boxes for me. You could make the meatballs ahead of time and that way you could put this recipe together even quicker. It is as simple as making the meatballs. Mixing all the ingredients for the sauce together and simmering. Tossing the meatballs in the sauce and that is it. Try this recipe out for yourself and you’ll be amazed. You can thank me later.  🙂
Sriracha Teriyaki Meatballs
Adapted from: Baker by Nature
For the meatballs – 
1/2 kg ground turkey
3 cloves garlic, minced
1 large egg
2 tbsp fresh coriander / cilantro, chopped
1 tbsp Sriracha sauce
1 tsp Soy sauce
3 tsp fresh ginger, grated
1 onion, finely chopped
2 birdseye chillies, finely chopped (optional)
2 slices bread
1/2 tsp black pepper powder
Salt, to taste
2-3 tbsp olive oil, for frying
Soak the slices of bread in water, squeeze out all the liquid and crumble the bread into a mixing bowl.
Tip in all the above ingredients, except the olive oil.
Mix well till combined evenly.
Shape into meatballs.
Heat a couple of spoons of oil in a frying pan over medium heat and fry the meatballs till nicely browned and cooked through.
Don’t overcrowd the pan while frying the meatballs. You may need to fry them up in batches.
For the Sriracha Teriyaki Sauce – 
1/2 cup low sodium Soy sauce
1/3 cup raw honey
1/2 cup + 3tbsp water, divided
t tbsp toasted sesame oil
2 tbsp Sriracha sauce
2 tsp fresh ginger, grated
2 1/2 tsp cornstarch
2 tbsp sesame seeds
In a small saucepan, combine the Soy sauce, honey, 1/2 cup of water, sesame oil, Sriracha sauce and ginger. Heat it over a medium low flame and stir constantly till the honey is dissolved, about 2-3 minutes. 
In a little bowl, combine the cornstarch and the 3 tbsp water till dissolved. Add to the glaze and stir well to combine.
Increase the heat to medium high and keep stirring as the sauce cooks and thickens. It should take about 2-3 minutes. 
Once the sauce has thickened, take it off the heat and stir in the sesame seeds.
Add the sauce to the meatballs and stir to coat well. 
Garnish by sprinkling some sesame seeds over.
Serve over some nice brown rice or noodles of your choice.