This Chinese Style Curry with Juicy Meatballs makes a great, comforting dinner. Serve with cauliflower rice for a lighter dinner!
I think my dad’s going to tell me off for this one.
It’s based on his Chinese curry recipe, but with a few adjustments here and there. It’s the adjustments that I’m sure I’m going to be told off for!
My dad’s been making this for decades, and I remember eating it loads when growing up. It’s got a rich, savoury tang to it, and it tastes so comforting and filling that you just don’t want dinner to end!
My dad makes his version with minced beef (not formed into meatballs), or sometimes chicken, and his version HAS to be served with hard-boiled eggs.
If I’m totally honest, I prefer it with hard-boiled eggs too, but they just don’t look as delicious as a runny soft-boiled egg!
Spiced with curry powder (use mild if you’re not into hot curries), turmeric and Chinese five spice, it’s got bags of flavour. I like to brown my meatballs, then add the spices, and then finish cooking the meatballs in the sauce (which is made up of a mixture of beef AND chicken stock (my dad’s stipulation – I haven’t tried it with just one type of stock), plus milk, so they’re lovely and tender.
If you want to go with hard boiled eggs, simply cover the eggs (large eggs) in cold water, bring to the boil and simmer for 10 minutes. If you want that runny-yolk-soft-boiled-egg, then boil for exactly 6 minutes. Once cooked, drain and put the eggs straight into ice water for a few minutes to cool. This really helps with removing the shell.
Tap the eggs gently, then roll to crush the shell, before carefully peeling it off.
I served my curry with a pile of brown basmati and wild rice, but it also works great with cauliflower or brocolli rice – if you’re looking to lighten it up a little.
I tend to keep the chilli out when I’m cooking it for the whole family, then I’ll serve it with a few chilli flakes and a drizzle of sweet chilli sauce for those who like it a little spicier!
If you like meatballs with curry, how about this Beef Kofta – served with Saag Aloo as an alterinative to rice.
The Chinese Style Curry with Juicy Meatballs Recipe:
Chinese Style Curry with Juicy Meatballs
- 500 g minced beef
- 1 tbsp soy sauce
- pinch of black pepper
- 1 tsp minced ginger
- 1 clove garlic peeled and minced
- 2 spring onions (scallions) finely chopped
- 1 large egg
- 3 tbsp freshly grated breadcrumbs
- 1 tbsp vegetable oil
- 1 1/2 tsp turmeric
- 1/2 tsp chinese 5 spice
- 1 tbsp mild curry powder
- 2 cloves garlic peeled and minced
- 210 ml chicken stock
- 210 ml beef stock
- 210 ml whole milk
- 1 onion peeled and cut into large squares
- 1 red bell pepper chopped into large chunks
- 3 tsp sugar (granulated/caster or light brown)
- 2 tsp Lime juice
- Boiled rice
- 5 soft boiled eggs
- Fresh coriander
- Chilli flakes
- Warm pitta breads
- Add all of the meatball ingredients to a large bowl and mix together until just combined. Form into walnut-sized balls (you should get 20-25).
- Heat the oil in a large frying pan (skillet). Place the meatballs in the pan and cook on a medium-high heat, turning regularly (turn carefully, using tongs to prevent the meatballs breaking) until browned all over - this should take about 6-8 minutes.
- Add the turmeric, five-spice, curry powder and garlic to the pan with the meatballs, and cook for a further 2-3 minutes, until the spices start to release their fragrance.
- Add the 2 stocks and milk to the pan. Bring to the boil, then turn down the heat and simmer for 10 minutes, turning the meatballs occasionally.
- Add the chunks of onion and red pepper, simmer for a further 5 minutes (you want them to be warmed through, but to still retain their crunch).
- Stir through half the sugar and half the lime juice, then taste and add more if needed.
- Serve the curry with boiled rice (or cauliflower/brocolli rice*) and hard or soft boiled eggs**. Top with fresh coriander and chilli flakes. You could also serve with warm pitta bread if you like.