Coconut Curry Meatballs | Makhani Sauce

1

Prepare a 9x13-inch | 23x33 cm rectangular dish like you would usually do and set aside.

NOTE: For this recipe, I used my rectangular baking dish from bonCOOK placed on top of a medium perforated baking sheet. Set aside.

4 oz bread crumbs (Panko)
3 oz milk

2

In a large mixing bowl, stir the bread crumbs together with the milk until combined. Let it soak for 10 minutes.

1 Lb ground beef
1 Lb ground porc
4 garlic cloves (Minced)
2 Shallots
2 eggs (Large)
3.53 oz parmesan cheese (Grated)
1 oz Italian parsley (A handful | Chopped)
1 oz Fresh Basil (A handful | Chopped)
2 tsp Worcestershire sauce
1 tsp Greek oregano
1/4 tsp red chili flakes
Salt, Pepper (To taste)

3

When ready, add the ground beef, ground pork, garlic, shallots, eggs, Parmesan cheese, Italian parsley, fresh basil, and Worcestershire sauce. Sprinkle the Greek oregano, red chili flakes and season with salt & pepper evenly on top. Use your hands to mix the ingredients until combined.

NOTE: You can rub your hands with a little bit of olive oil to prevent sticking or use food grade gloves like me :)

Cover and refrigerate for 30 minutes.

4

Take your preparation out of the refrigerator.

Using a spoon, scoop and roll the mixture into 1-tablespoon balls and place them directly inside your prepared baking dish.

Refrigerate while preparing the marinade.

5.30 oz Greek Yogurt
1 Tbsp fresh ginger (Grated)
4 Garlic Cloves (Minced)
2 tsp garam masala
1 tsp ground turmeric
1 tsp chili powder
1/4 tsp sea salt

5

To a mixing bowl, add the Greek yogurt, grated ginger, minced garlic, garam masala, ground turmeric, chili powder and sea salt. Mix together until combined.

6

Generously brush each meatballs with the marinade. If any left overs, just pour it on top.

Cover with a plastic wrap and return to the fridge.

NOTE: I like to prepare the marinade a few hours prior cooking to get more flavors. You can keep the meatballs refrigerated up to 24 hours.

7

Preheat oven at 425℉/220℃.

Take your meatballs out of the refrigerator while the oven is warming up. Remove the plastic wrap.

8

Bake for 12 minutes at 425℉/220℃. Every oven heats differently and all meatballs are not of equal size. Set aside while preparing the Makhani Sauce.

NOTE: If using a thermometer, the temperature in the center of each meatball should be about 160℉/72℃.

2 Tbsp Ghee (I used Coconut Oil)
4 shallots (Chopped)
4 Garlic Cloves (Minced)

9

In a large frying pan, heat the ghee (here I used coconut oil) over medium heat. When hot, add the chopped shallots and minced garlic. Sauté until soft, about 3-5 minutes.

1 1/2 Tbsp fresh ginger (Grated)
2 Tbsp tomato paste
1 Tbsp garam masala
2 tsp curry powder
1 tsp ground coriander
1 tsp Ground Cumin
1/4 tsp sea salt

10

Add the grated ginger, tomato paste, garam masala, curry powder, ground coriander, ground cumin and sea salt. Sauté until fragrant, about 1-2 minutes.

14 oz coconut milk (1 can)
8.54 oz pumpkin purée
1 Tbsp light brown sugar
12 oz frozen peas

11

Add the coconut milk, pumpkin purée and the light brown sugar to your pan. Stir until the sauce for 1 minute.

Add the frozen peas stir until the sauce is slightly thick, about 2-3 minutes.

OPTION 1:

Add the baked meatballs to the pan, stir and let the curry simmer on medium low for about 10 minutes.

OPTION 2:

Let the curry simmer on medium low for about 10 minutes. You will serve the meatballs on top of the sauce.

12

Once your Coconut Curry Meatballs | Makhani Sauce is ready, taste and season to taste. Top with fresh herbs and serve with rice. Enjoy & Bon Appétit!

Coconut Curry Meatballs | Makhani Sauce