Southern Mom Loves: Quickie Creamy Tomato Curry Meatballs {Recipe}

Quickie Creamy Tomato Curry Meatballs {Recipe}

Saturday, January 31, 2015


I just made these creamy tomato curry meatballs for dinner last week and they were phenomenal! A little bit spicy (or not, to your taste), a lot creamy, and such a difference from a traditional tomato-based meatball sauce.

I got the idea for these from an Indian restaurant staple that I adore: Curried Lamb Balls. But since lamb is not something that I can just pick up from the grocery store in my area, I had to make some substitutions; I used shortcut ingredients and a quickie sauce base that will get these on the table in no time!

Since these are not exactly a low-cal choice, I tried to balance it out by serving with a seven whole grain rice and some steamed veggies. You can make sub sandwiches with these, serve them over egg noodles or rice, serve as skewers, or add in a sneaky veggie like Cauliflower; The main dish options are endless! They can also be served as an appetizer.

Quickie Creamy Tomato Curry Meatballs



Source: Holly S., Southern Mom Loves

Servings: 8

Prep time: 2 minutes
Cook time: 30 minutes
Total time: 32 minutes


Ingredients:

  • 1 bag (32 oz.) of frozen Swedish meatballs 
  • 1 jar (12 oz.) of Tikka Masala Mild Curry sauce (I used Seeds of Change brand, in the whole foods section)
  • 1 can (15 oz.) crushed tomatoes
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground ginger
  • 1/2 tsp. turmeric
  • 1/2 c. sour cream or plain yogurt
  • salt and pepper to taste
  • (optional) 1/2 tsp. red pepper flakes

This stuff is awesome!
Directions:

  1. First assemble the sauce: Combine the Tikka Masala, crushed tomatoes, and the next 5 spices in a large pot. Add in the red pepper flakes if desired. Stir to combine and heat over medium.
  2. Next, stir in your frozen meatballs. You don't have to use Swedish; You can sub in turkey or homestyle if you like. I wouldn't use Italian-style since those are already seasoned with Italian spices.
  3. Cover and simmer for 30 minutes. You can use this time to make your sides. 
  4. Once meatballs are completely heated through (they should already be cooked before freezing), add in the sour cream and stir until incorporated.


Voila! You're all done!




These are so quick and easy to whip up; They go from freezer to table in 32 minutes, and I love the departure in flavor from our norm. If I ever get a hold of some ground lamb around here, I'll be posting the from-scratch version!


Have you ever had curried lamb balls? Do you think you might try this version? Let me know if you did!






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