Meatball Curry- Sri Lankan

Meatballs are not only for Spaghetti.  This meatball curry is fun all around.  I had a fun time making these chicken and pork meatballs and my kids had a fun time eating them.  It's a nice change from your normal curried meat dishes.



Making the Meatballs:
2lb of your favorite lean ground meat. 
1 Tbs of grated ginger
1 Tbs of grated garlic
1 Tbs of paprika
1 egg
salt and pepper to taste
2-3 slices of bread soaked in milk
Note:  I take some bread and break it up then pour enough milk to soften the bread enough to crumble it.  This process gives the meatballs a very tender texture rather than using dry breadcrumbs.



Form the meatballs into any size you like with a light hand.  I like golf ball size because they make a dramatic presentation and don't get lost in the gravy.  I shallow fry them (on medium-high heat) until all the sides are browned in about 2-3 Tbs of canola oil.  You don't have to cook them all the way through because they will finish cooking in the gravy.  Once fried, place them on a plate until the gravy is made.



To make the  Gravy follow the next several steps:
1 large onion chopped
10-20 curry leaves
2 serrano or jalapeno chillies seeded and chopped






In the same pan you fried the meatballs with the oil that is left (about 1-2 Tbs) fry the curry leaves with:
1 cinnamon stick
4-5 cloves
4-5 green cardamom pods

Fry until fragrant --about 1 minute




Now add in your onions and green chillies and fry until almost tender.








Now add:
1 Tbs of grated garlic
2 Tbs of grated ginger


Fry until fragrant.




Now add:
1/2 tsp of turmeric
1Tbs of chili/cayenne powder  (or to taste)     
2 Tbs of curry powder
Salt to taste

Fry all dry spices for about 1 minute



Add one 15oz can of diced tomatoes or 2-3 medium fresh tomatoes diced



Add 1 cup of water and the meatballs (with all the juices on the plate) to the pot.  Simmer for 15 minutes.

Note:  if you want a little bit of a tang in the background you can add 1Tbs of vinegar.



Add 1 cup of coconut milk to the pan and simmer for another 2-3 minutes.


 
Once the dish has simmered, taste for seasoning here.  If you like you can add juice from half a lime to finish and brighten the dish up.



Serves 6-8 people.  Enjoy with rice, vegetable curries, lentils or fried rice, roti, chapathi etc...

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