Curry Meatballs with Spinach

I make curry meatballs with spinach a lot. We all love them and have them in various things such as pasta, and subs. They are so delicious that we can’t seem to get enough of them. And to top it all, they are super simple to make. All the ingredients are easy to find in. your local grocery store

The Ingredients for Curry Meatballs with Spinach

A handful of ingredients is all this dish takes, but the flavours are a whole different story.

The Ingredients List for Curry Meatballs with Spinach:

Meatballs

• 1 1/2 pounds of ground pork
• 1 small red onion
• 1 tablespoon curry powder
• Salt to taste

Curry Sauce

• 1 red onion
• 3 tablespoons vegetable oil
• 1 teaspoon grated ginger
• 1/2 green chili (or more if you prefer it spicier)
• 1 tablespoon curry powder
• 2 cups cherry tomatoes
• 2 cups baby spinach
• 1 cup cream
• Salt and pepper to taste

---

Other Entrees you will Like:

---

Making the Curry Meatballs with Spinach

To make great curry meatballs, the pork needs to be flavoured before we bake. To start:

• Chop one small onion finely.
• Add one and a half pounds of ground pork (or any ground meat of choice) to a mixing bowl.
• Add the chopped onion to the bowl. At the same time, add one tablespoon of curry powder and salt to taste in the bowl as well.
• Mix everything well so that the curry powder and onions are well distributed into the meat.
• Cover the bowl with a tea towel and let sit for about half an hour to allow the spices and meat to marry. This step is optional and can easily be skipped.
• Once ready, make the meatballs. I make mine about 1 inch in diameter and I get about twenty-four from the ground.

Baking the Curry Meatballs:

I prefer to bake the meatballs rather than fry them. Fried are a lot heavier and since the curry sauce is creamy, I prefer to keep the meatballs a little lighter. Let’s get baking:

• Preheat the oven to 400 degrees F.
• Line a baking tray with parchment paper.
• Place the curry meatballs on the baking tray.
• Bake the balls for about 20 minutes while you make the curry sauce.

Making the Creamy Curry Sauce

While the meatballs are in the oven baking, we can get on with the curry sauce. To make the curry:

• Start by finely chopping one red onion and half a green chili
• Grate about one teaspoon of ginger.
• Heat about three tablespoons of vegetable oil in a large pan and add the onions, chili, and grated ginger into the pan.
• Cook for about five minutes or so, or until the onion starts to brown.

• Once the onions have been browned, add 1 tablespoon of curry powder to the pan.
• Chop and add 2 cups of chopped cherry tomatoes to the pan and mix well.
• Cook for about one minute.

Adding the Spinach

I love adding spinach to the curry sauce. It gives it a delicious freshness as well as adds colour.

• Now add about 2 cups of baby spinach to the pan. It will wilt quickly.
• Cook the spinach for about two minutes or so.

Finishing the Curry Sauce:

Let’s finish making the curry sauce:

• Add 1 cup of cream to the pan. I use table cream, but you can use whipping cream if you like, If you do use whipping cream, then only add half a cup of whipping cream and half a cup of milk else it will be too rich.
• Mix the cream well so that it takes on the yellowish tinge from the curry powder.

• Now that the curry sauce is ready, you can add the balls to the pan. Since they are already cooked, there is no need to cook them in the sauce for too long.
• Just cook them for about 5 minutes, just to allow them to absorb some of the saucy goodness from the curry sauce.

Servings Suggestions:

Serve hot :

• with some of my homemade crusty Italian bread.
• or with plain rice.
• or even some flatbread.
• Try them with my Jalapeno Cheese Buns.

Can You Make Meatballs Ahead of Time?

Yes! I always make a large batch of them and store them. It’s a treat to have them made ahead and use them as needed.

How do I Store my Curry Meatballs?

You can store your meatballs in :

In the Fridge: Meatballs can be made ahead and stored in the fridge for up to 2 days prior to use. Once you reheat them and put them in the curry sauce, it’s best to consume them the same day.

In the Freezer: Meatballs can be made ahead and stored in the freezer for up to 2 months. To use, remove them from the freezer and defrost them in the fridge overnight.

Tried and Liked the Recipe?

Scroll to the bottom of the page, and past the recipe to find the comment form. Please fill out details of what you liked and what you would like to see improved. Comments are loved! I look forward to hearing how much you enjoyed the recipe!

Stay Connected

Don’t forget to sign up for the free newsletter and be the first to learn about all my new recipes. And, don’t forget to follow me on my social media accounts: Facebook, Instagram, Pinterest, YouTube, and Twitter.

---

---

Don’t forget to follow me: Facebook, Pinterest, Instagram, and YouTube.