These Vindaloo inspired Indian kafta or meatballs are packed full of flavor from fragrant Vindaloo curry spices, fresh lemon juice, and ginger. These might be one of the most surprisingly delicious and popular dishes I’ve made in the last year. Make them with beef for a richer ball or opt for turkey meat to make it a lighter, more lean dish. Even those skeptical family members who swear they don’t like curry will be heading for seconds and thirds.
- 1 lb. ground meat (I like ground turkey for a leaner dish or ground beef for slightly
- 1 1/2 Tbsp. ground vindaloo curry powder (found in your grocer's spice section)
- 1 tsp. honey
- 1 tsp. ground cumin
- 1 large lemon, zested and juiced
- 1 tsp. greshly grated ginger
- 1 tsp. salt
- 1 large egg
- 1/2 cup bread crumbs (any variety)
- 1 lb. mini roasting potatoes, variety of colors
- 1 tsp. ground vindaloo curry powder
- 1 tsp. salt
- 1 tsp. olive oil
- 7 small cipolini onions
- Olive oil, Salt, and Pepper ro Finish
- To Garnish ad serve with:
- Fresh Hummus
- Fresh Cilantro leaves
- Preheat oven to 400°F.
- In a medium sized bowl combine the following meatball ingredients: ground meat (turkey pictured), ground Vindaloo Curry Spice, honey, cumin, lemon zest, lemon juice, salt, grated ginger, egg and bread crumbs. Combine with a large spoon or hands until it forms a consistent meat mixture.
- Roll out small meatballs and reserve on a plate in the refrigerator.
- Half the potatoes and prepare the whole small onions. Bring a pot of water to a boil. Add in the onions and cook for 3 minutes. Drain in a colander and run cold water on top. Set aside.
- Meanwhile, refill the pot with water and bring to a boil. Add in the onions and allow to cook for 5 minutes. Drain and set aside.
- Once the onions and potatoes are cooled prepare the kebabs.
- Take the onions and cut off the root side and then take off the outer layer (it should easily come off after blanching). In a medium sized bowl, combine 1 Tbsp. vindaloo curry powder and olive oil with the potatoes and the onions.
- Now on the kebab stick, alternate one meatball, one spiced onion, one spiced potato half, and then another meatball. carefully set it onto a baking sheet covered in parchment paper.
- Once all kebabs have been arranged, lightly drizzle with olive oil. Bake for 20 minutes, check after 10 to make sure they aren’t baking unevenly. If one side of the baking sheet is browning, turn around.
- On a separate baking sheet covered in parchment paper, spread out all of the remaining potatoes. Bake for the same time you are finishing the kebabs. If they are not browned and crispy, keep in oven for 10 more minutes and cover kebab to keep warm. By this time they should be browned and crispy. Take out and serve with kebabs.
- Once the kebabs are finished, take out and allow to cook while you prepare the platter.
- On a platter, spread out a hearty spoonful of hummus and any other kind of hummus variety you like (roasted red pepper hummus pictured here). Garnish with cilantro leaves and serve warm.
If Making Only Meatballs:
- Preheat oven to 400° F.
- In a medium sized bowl combine the following meatball ingredients: ground meat, ground Vindaloo Curry Spice, honey, cumin, lemon zest, lemon juice, salt, grated ginger, egg and bread crumbs. Combine with a large spoon or hands until it forms a consistent meat mixture.
- Make into 2″ meatballs and place into a glass baking dish. Spray with olive oil and bake for:
- Turkey: 17 minutes
- Beef: 10 Minutes
- Chicken: 20 minutes
- Cut one open to ensure its cooked through. Beef should be slightly red in the center.
- Serve along side my Vindaloo Curry Spice Roasted Baby Potatoes, Hummus and Pita. Or, opt in these meatballs in my Coconut Ginger Grain Bowls.