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Curry-ish Ginger Garlic Meatballs Recipe

By Chris Capell

Got extra chunks of tough, fatty pork shoulder left over from another cook? If you’ve got a Kitchen Aid mixer and a grinder attachment, grind them up and make meatballs! And while you’re at it, venture beyond the familiar oregano-scented balls with Italian marinara sauce. Let our meatballs recipe takes you to Southeast Asia with fresh ginger, roasted garlic, and our Bombay Curry-ish seasoning.


Print Recipe


  • 1 pound beef for grinding (shoulder/chuck is what I use)
  • 1 head of garlic
  • 2 tsp grated fresh ginger
  • 2 tsp Dizzy Pig® Bombay Curry-Ish seasoning plus some for shaking
  • 1/2 tsp freshly ground black pepper
  • 1 egg (slightly beaten)
  • 1/2 cup breadcrumbs
  • 2 Tbsp soy sauce
  • 2 tsp fish sauce


  • 1 onion coarsely chopped
  • 1 quart beef broth
  • 2 Tbsp corn starch
  • 1/2 cup half and half
  • Oil for garlic and browning


  1. Roast Garlic – Cut off tip of garlic head to expose flesh inside. Dust with Bombay Curry-Ish, drizzle with oil. Wrap in foil and roast in oven at 350°F for 30 minutes.
  2. While garlic is roasting, run beef through meat grinder with coarse plate.
  3. When garlic is roasted, squeeze out cloves and chop (should be very soft)
  4. Mix ginger, garlic, Dizzy Pig Bombay Curryish and black pepper into ground beef, then run mixture through grinder again, this time with fine plate.
  5. Mix in egg, breadcrumbs, soy sauce and fish sauce.
  6. Form into meatballs the size of golf balls or slightly larger. I like flat sides on a cubicle meatball for better browning.
  7. Shake a light to medium coat of Bombay Curry-Ish onto outside of meatballs.
  8. If possible, refrigerate to allow ingredients to mingle and meatballs to firm for browning.
  9. Heat heavy bottomed pan over a hot stove, and add oil to coat bottom.
  10. Brown meatballs for a few minutes per side to brown exterior, but not to fully cook the meatballs. Two sides is fine. Remove and reserve.
  11. In same pan, add onion, a pinch of salt and saute until translucent. Add reserved meatballs back to pan.
  12. Add beef broth (reserve 1/2 cup). Cover and simmer over low heat for 20-30 minutes
  13. Whisk corn starch into reserved beef broth, then whisk into liquid in pan. Simmer uncovered until thickened
  14. Remove meatballs to serving platter with slotted spoon.
  15. Whisk in half and half, and adjust salt to taste. Pour over meatballs and serve!