My family knows me well as among Christmas gifts were cooking equipment and utensils. My brother gifted me brand new sheet pans, for which he felt bad that it came at the end of my sheet pan year.
However, I plan to keep making sheet pan recipes even if I’m not blogging about them. And anyway, it turns out I can keep blogging about them as this week’s recipe utilizes both a sheet pan and a Dutch oven and both are vital to the meal coming together.
I have had this curried meatball recipe from Epicurious on my to-make list for a couple years but just hadn’t gotten around to it. As I was looking for recipes for this year, I was delighted to note that I finally had an excuse to get around to it.
And now I’m kicking myself for waiting so long. It was a bit of a pain in the ass with all the steps, but honestly, worth it. The spicy meatballs complement the smoky curried sauce and make for a wonderful mix of flavors.
It also makes quite a bit so you can impress friends by sharing or sacrifice one night for several days of yummy leftovers.
Here’s what I did:
- Olive oil
- 1 bunch scallions, cut into 1-inch pieces
- 2 jalapenos, halved and seeds removed if desired
- 6 garlic cloves (I used more)
- 1-inch piece of ginger, peeled and chopped (I used a heaping T from a jar of minced ginger)
- 1 T. lime juice (we were out of lemon)
- 1 T. garam masala
- 1 t. ground coriander
- ½ t. ground cumin
- ½ t. cayenne pepper
- 2 lbs. ground beef
- 1 egg
- 3 T. plain yogurt
- 2 t. salt
- ¼ c. olive oil
- 4 medium onions, chopped
- 10 cloves garlic, chopped
- 1 ½-inch piece ginger, peeled and chopped (I used 1 ½ heaping T from my jar of ginger)
- 3 dried chiles de arbol
- 3 t. curry powder
- 4 t. ground cumin
- 4 t. ground turmeric
- 3 t. ground coriander
- Salt and Pepper, to taste
- 1 (14.5 oz. can) crushed tomatoes
- 1 bay leaf
- 1 T. lime juice
- ½ t. Cayenne pepper
- Cilantro for serving (optional) (I forgot it, sadly)
- ¼ c. yogurt (optional) (I added just to get rid of the remaining amount in my small container)
Heat oven to 400 degrees. Spray rimmed sheet pan with oil, and set aside.
Puree the scallions, jalapenos, garlic, ginger, juice, and spices in a blender until smooth. Blend egg in a large bowl, and add the puree mix. Add the yogurt, beef, and salt. Mix with your hands until well blended. Roll into 24 balls, of about golf ball size, and place them on the oiled sheet pan about 1 inch apart. Spray with a little more oil. Bake for 20 to 25 minutes until cooked through.
For the sauce
Heat the olive oil in a large Dutch oven. Add the onions, garlic, ginger, and cook, stirring often, until the onions are starting to brown. Stir in the chiles, spices (except cayenne), and continue to cook for about another 2 minutes. Add the tomatoes, and bring to a boil. Add the bay leaf and 2 c. water, and return to a boil. Cook for 25 to 30 minutes.
Let cool slightly, and then transfer the sauce to a blender, blending until smooth. Transfer the sauce mixture back into the pot. Stir in the remaining yogurt, lime juice, and cayenne, and taste, adding more seasoning if needed.
Add the meatballs into the sauce, and bring to a simmer. Cook the mixture until the meatballs are heated through, and flavors meld a little, about 10 to 15 minutes. Serve with rice and cilantro, if desired, and enjoy!