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Sri Lankan Meatball Curry Recipe

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4.2 from 15 reviews

This Sri Lankan Meatball Curry is a flavorful and aromatic dish featuring tender chicken meatballs simmered in a rich curry sauce made with coconut milk, spices, and fresh herbs. The meatballs are caramelized to create a delicious crust before being cooked in a spiced curry base, resulting in a hearty and comforting meal perfect for serving with rice or roti.

Ingredients

Meatballs

  • 900 g ground chicken (2.5 lbs, 7 - 10% fat content; can substitute with any ground meat)
  • 4 - 5 garlic cloves, finely minced
  • 1 inch piece of ginger, finely minced
  • 2 tsp Sri Lankan curry powder (roasted or unroasted)
  • 3 - 4 cilantro roots or stems, finely chopped
  • 45 g vegetable oil
  • 2 tsp cornstarch
  • 1 tsp salt
  • Oil for cooking the meatballs (about 2 tbsp)

Curry Base

  • 3 cloves garlic, finely chopped
  • ½ medium onion, finely chopped
  • 1 inch piece of ginger, finely chopped
  • 2 red or green chilies (long chili or serrano)
  • 8 - 10 curry leaves (optional; alternatively 2 - 3 bay leaves)
  • 1 tbsp Sri Lankan curry powder
  • 1 tsp Kashmiri chili powder or cayenne pepper (adjust to taste)
  • 1 ½ tsp ground coriander
  • ¾ cup full-fat coconut milk (about ½ can)
  • 1 tsp sugar
  • 2 - 3 tsp lime juice (juice of 1 lime, to taste)
  • Salt to taste
  • 1 - 1.5 cups water
  • Fresh cilantro for garnish (optional)

Instructions

  1. Prepare the meatball mixture: In a large bowl, combine ground chicken, 4-5 minced garlic cloves, minced ginger, 2 tsp curry powder, chopped cilantro roots, vegetable oil, cornstarch, and salt. Mix thoroughly in one direction with a spoon or spatula until the mixture becomes sticky and cohesive.
  2. Form the meatballs: Wet your hands with cold water to prevent sticking. Using a 2 tbsp cookie scoop or spoon, portion the mixture and gently roll each into a smooth ball. Aim for about 30 meatballs. Optionally, let the meatballs marinate for at least 30 minutes.
  3. Cook the meatballs (stovetop method): Heat 2 tbsp oil in a large nonstick pan over medium to medium-high heat. Place meatballs spaced at least 1.5 inches apart. Cook for 4-5 minutes on one side until golden and caramelized. Flip and cook an additional 4-5 minutes to caramelize other sides. The meatballs should have a golden crust on 2-3 sides. Transfer to a plate and set aside. Repeat in batches if necessary.
  4. Alternatively, cook the meatballs (oven method): Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper or nonstick foil. Place meatballs spaced at least 1.5 inches apart. Bake for 15-20 minutes, flipping once halfway, until they develop caramelized color. Transfer to a plate and rest.
  5. Prepare the curry base: In a large pot or deep skillet, heat 2 tbsp oil over medium heat. Add chopped garlic, ginger, onion, and chilies; sauté until onions start to color.
  6. Add spices: Stir in curry leaves or bay leaves, 1 tbsp curry powder, chili powder, and ground coriander. Sauté for 30-60 seconds until fragrant without burning.
  7. Add liquids: Pour in either ¾ cup coconut milk (for a thicker curry) or ¾ cup water (creamier curry to add coconut milk later). Stir to combine and bring to a simmer.
  8. Simmer meatballs in curry: Add the cooked meatballs, sugar, and a pinch of salt to the curry base. Simmer uncovered for 15-20 minutes, stirring frequently. Add water if the liquid reduces too much.
  9. Adjust consistency and flavor: In the last 5 minutes, add water if needed to achieve a thick gravy consistency. For creamy curry, add coconut milk now if water was used earlier. Bring to a boil and simmer 3-4 minutes.
  10. Finish and serve: Remove from heat, stir in lime juice to balance flavors, and sprinkle fresh cilantro on top. Serve warm with rice or roti.

Notes

  • Using lean meat requires adding fat like vegetable oil or lard to keep meatballs moist.
  • Mix the meat in one direction to create a sticky mixture that holds together well.
  • Marinating meatballs is optional but enhances flavor and texture.
  • Do not overcrowd the pan to ensure meatballs caramelize rather than boil.
  • Curry leaves are traditional, but bay leaves can be used as a substitute.
  • Adjust chili powder to your heat preference.
  • Adding coconut milk at the end results in a creamier curry; adding it earlier creates a thicker curry.
  • Serve with steamed rice or flatbreads like roti for authentic experience.

Find it online: https://recipeplenty.com/sri-lankan-meatball-curry-recipe/