Weekly Winner:  Great Big Balls of Comfort

Things always seem to get crazy for the first few months of the year.  Always for different reasons, yet always hectic.  I always fall under the false assumption that once the holidays are over things will slow down and my beloved routine will return.  It just never seems to happen.

So when I do have some time to “play” in the kitchen and try new things — I am always looking for comfort.  Something I can curl up on the couch with and escape into.  These Curried Meatballs are just the salve I was looking for.  Meaty, spicy, warm and cozy.

The recipe comes from Bon Appetit and while the list of ingredients may seem a bit long and daunting, at least in my case, I had everything on hand.  Make this dish on the night you seriously need some soul-satisfying, heart-warming fare.  Pajamas optional (but highly recommended). Also you will notice the forbidden cilantro on top.  This was hubby’s dish.  The recipe calls for it but I have omitted it as I always do.  Do what you feel is right.

Curried Meatballs

Serves 8

Ingredients:

Meatballs

Olive oil

6 scallions, cut into 1-inch pieces

2 jalapeños, seeds removed if desired

6 garlic cloves

1 1-inch piece ginger, peeled, chopped

1 tablespoon fresh lemon juice

1 tablespoon garam masala

1 teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon cayenne pepper

2 pounds ground beef (20% fat)

1 large egg, beaten to blend

3 tablespoons plain yogurt (plus more for serving)

2 teaspoons kosher salt

Curry Sauce:
¼ cup olive oil

4 medium onions, chopped

10 garlic cloves, crushed

1 1½-inch piece ginger, peeled, chopped

3 dried chiles de árbol

4 teaspoons curry powder

4 teaspoons ground cumin

4 teaspoons ground turmeric

3 tablespoons ground coriander

1 teaspoon black peppercorns

1 14.5-ounce can crushed tomatoes

1 bay leaf

1 tablespoon kosher salt, plus more

1 tablespoon fresh lemon juice

½ teaspoon cayenne pepper

Procedure:

Meatballs

Preheat oven to 400°. Lightly brush a rimmed baking sheet with oil. Purée scallions, jalapeños, garlic, ginger, lemon juice, garam masala, coriander, cumin, and cayenne in a blender until smooth. Transfer mixture to a large bowl and add beef, egg, yogurt, and salt. Mix with your hands until mixture is homogenous and starts to become very sticky like sausage meat, about 1 minute. Roll beef mixture into golf ball–size portions and place on baking sheet, spacing 1″ apart (you should have about 24). Drizzle meatballs with more oil and bake until browned on top and cooked through, 20–25 minutes.

Curry Sauce

Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium. Add onions, garlic, and ginger and cook, stirring often,  are translucent and starting to brown, 8–10 minutes. Stir in chiles, curry powder, cumin, turmeric, coriander, and peppercorns. Cook, stirring often, until mixture is very fragrant and spices begin to stick to the pot, about 2 minutes. Add tomatoes, stirring and scraping bottom of pot, and bring to a boil. Add bay leaf, 1 Tbsp. salt, and 2 cups water; return to a boil. Reduce heat and simmer until flavors have melded, 25–30 minutes.

Let curry sauce cool slightly, then transfer to a blender; blend until very smooth. Wipe out any bits remaining in pot and transfer curry sauce back to pot. Stir in lemon juice and cayenne; taste sauce and season with more salt if needed.

Gently nestle cooked meatballs into sauce, bring to a simmer, and cook until meatballs are heated all the way through, 10–15 minutes. Serve topped with dollop of yogurt.


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