Masala meatball curry

Masala meatball curry

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(21 ratings)

Prep: 20 mins Cook: 35 mins


Serves 4
Try a new way with curry and roll up lamb and mint meatballs to serve with a flavoursome tomato sauce

Nutrition and extra info

Nutrition: per serving

  • kcal378
  • fat24g
  • saturates9g
  • carbs14g
  • sugars7g
  • fibre3g
  • protein27g
  • salt0.9g


  • 2 garlic cloves
  • 1 red chilli, deseeded
  • 1 thick slice white bread
  • small pack mint leaves, reserving some to serve



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 400g lamb mince
  • 1 egg, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tbsp vegetable oil
  • 1 large onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp masala curry paste
  • 400g can chopped tomato
  • 400ml lamb stock
  • 100g baby spinach leaves



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • cooked basmati rice and cucumber & mint raita, to serve (optional)


  1. Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.

  2. Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.

  3. Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.

  4. Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.

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Comments, questions and tips

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1st Dec, 2017
Meatball delicious. Added an extra tablespoon of masala paste.
28th Aug, 2017
We loved this. The meatballs were tender and succulent and with extra curry paste the sauce was very tasty. I used about 200ml of stock and added a whole 250g bag of baby spinach leaves. Delicious - I will be cooking this lovely recipe again.
13th Mar, 2017
I would advise increasing the amount of masala paste as the spice level was very mild, but the meatballs themselves were delicious.
28th Feb, 2016
Really easy and tasted great. I used 2 full red chillies with seeds in the meatballs, and still tempted to add more next time. I agree with comments about using the meatballs for other dishes as well, they're really tasty just on their own. Tempted to try different Masala pastes as well to give it some variety - just went with an off the shelf one this time and it basically dictates the whole flavour, but was a Patak's one and tasted fine.
21st Jun, 2015
This was OK. The sauce needed an extra tablespoon of masala paste to taste nice. I won't make it as a curry again. But I have made the meatball mixture again and made it into burgers
4th Apr, 2015
'Best thing I've ever eaten' was the commendation from my husband! Meatballs provided a refreshing variation on a traditional curry. I made various minor changes... half of the meat balls immediately went in the freezer and proceeded to make sauce for two people using full tin of tomatoes, 1.5 tbsp of masala paste, only a dash of water (extra tomatoes provided enough liquid) and crumbled in a full stock cube, used full 100g of spinach though making portion for two and it was a fine balance. Looking forward to retrieving the frozen meatballs to do it all over again, delicious.
7th Jul, 2014
Bloody lovely!! Didn't use quite as much stock as stated, and had to simmer for a bit longer than stated but we do like a thick sauce. Served with raita and naan bread. A lovely midweek meal
2nd Jul, 2014
I usually prefer UK recipes over American because you use weights rather than volume but In this recipe, what is the amount weight or volume of mint?
11th Feb, 2016
What kind of masala curry paste did you use?
goodfoodteam's picture
28th Apr, 2016
This recipe uses tikka masala, although a Madras paste would be fine too if you prefer a bit more chilli heat.
28th Feb, 2016
I used Patak's Tikka Masala Spice Paste - it worked fine and tasted OK. I'm tempted to try making my own though, or just trying alternatives to mix it up a bit.
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