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Hamburger Curry Meatballs

This Hamburger Curry Meatballs recipe is crazy delicious. The texture of the raw meatballs is very soft. Don’t worry; it’s the reason they’re so tender when cooked. It’s flavorful. It’s different. It’s simple. It’s amazing.
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Prep Time: 15 | Cook Time: 30 | Ready In: 45
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  • 2 teaspoons of grated fresh ginger
  • black peppercorns
  • 3 onions, finely minced
  • 1 small bulb of garlic (or 4 or 5 reasonable-sized cloves of garlic) — peeled
  • 4 limes (or about 8 tablespoons of bottled lime juice)
  • 2 pounds lean ground beef
  • salt to taste
  • 1 small can tomato paste
  • 1 small hot chilli pepper, minced finely (optional)
  • a little salad oil or ghee
  • 1 pound of ripe tomatoes, sliced (canned tomatoes are fine)
  • 1/2 pound of sweet green peppers, sliced
  • 1 pound of onions, finely sliced
  • 2 teaspoons of grated fresh ginger
  • 1 small bulb of garlic (or 4 or 5 reasonable-sized cloves of garlic) — peeled
  • salt and freshly ground black pepper
  • a handful of fresh coriander — chopped
  • 1 teaspoon of cardamom pods — crushed
  • 1 teaspoon of cumin seeds

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Cooking Process:


Mix the ginger, black pepper and peeled garlic into a smooth and soft paste with the lime juice. Add salt to taste to the paste.

Mix the minced beef and onions in a large bowl with the ginger / garlic mixture. Start rolling this into small balls.

Lay the balls out on a large enough tray that will fit in your refrigerator and put into the refrigerator to chill

(this is to prevent the balls breaking up in the sauce).


Fry the onions in the oil till nice and brown. When the onions are nearly fried, add the ginger and crushed garlic.

Keep on frying till nicely brown and then stir in the crushed cardamoms and cumin seeds.

Add your chili pepper now (if you are using it) together with the sweet peppers and sliced tomatoes.

Keep this on low heat and keep on stirring for a few more minutes until you have a thick fragrant sauce,

The sauce must be thinned a little with the can of tomato paste and water.

You should keep on thinning the sauce until you have enough liquid to cook the meatballs.

Drop you minced meat balls in the sauce and let them slowly simmer over low heat until ready.

Add some salt and pepper to taste and the chopped up coriander.

Cover and cook for another five minutes.

Serve with steamed white rice.