Beef Meatballs Curry

Hey friends, today I Share This delicious Indian Beef Meatballs Curry (Beef Kofta Curry) combines my favorite curry recipe with tender beef meatballs. It’s a spicy and easy way to make a dinner recipe that is easy to fall in love with this mouth-watering recipe.

Beef Meatballs Curry, or Beef Kofta Curry, is a classic Indian and Pakistani curry made of tender Beef meatballs simmered in a spicy, flavorful sauce. This recipe has all the traditional spicy flavor of old-fashioned Meatballs (kofte) but it’s made in an easier, more friendly way.

Beef Meatballs Curry Recipe
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Are you wanted to try Beef Meatballs Curry? Then stop searching and try this amazing beef recipe! The juicy and tender beef meatballs in this fantastic bursting of flavor Beef Meatballs Curry are truly yummy!

So, let’s get start cooking and blow everyone’s taste buds away with this amazing dish!

Beef Meatballs Curry Recipe

Beef Meatballs Curry

Beef Meatballs Curry Recipe

Print Recipe
By Serves: 5 Prep Time: 15 Minutes Cooking Time: 30 Minutes


  • For Meatballs:
  • 2 pounds beef mince
  • 1 onion (finely chopped)
  • 2 green chilies (finely chopped)
  • 3 tablespoons chopped parsley
  • 1 tablespoon butter
  • 1 bread slice
  • 2 tablespoons gram flour
  • 2 green chilies
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried coriander
  • 1 teaspoon allspice
  • Salt as needed
  • ½ teaspoon black pepper
  • 1 teaspoon garlic mince
  • 1 teaspoon ginger paste
  • For Curry:
  • 1 onion (thinly sliced)
  • 2 tomatoes (chopped)
  • 1 teaspoon curry powder
  • ½ teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon mango powder
  • 2 garlic cloves (minced)
  • ½ inch ginger piece (grated)
  • Salt as needed
  • 1 teaspoon dried pomegranate seeds
  • ½ cup plain yogurt
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 dried cloves
  • 2 tablespoons vegetable oil
  • ¼ teaspoon garam masala
  • Chopped mint for garnishing



Take beef mince in a bowl and add finely chopped onion and green chilies, mix well then add coriander, cumin, garlic paste, ginger paste, gram flour, salt, black pepper, allspice, crushed bread slice (you can easily crush it with your both hands, don’t have to use a food processor), chopped parsley and butter. Mix well with both hands until all the ingredients are fully incorporated and combined. When the mixture is smooth make small balls with your hands and set them aside.


(You can also freeze the meatballs for further use, I use to make 3 to 4 dozen at once then keep it in the refrigerator with freshly prepared curry every time).


In the meanwhile heat oil in a pan and add onion, sauté for 4 minutes then and garlic mince and again cook for a minute until the garlic gives it a delicious flavor, then add cumin powder, red chili powder, curry powder, turmeric powder, bay leaf, cloves, cinnamon sticks and salt and again cook for few more seconds, finally add chopped tomatoes, cover the pan and cook for about 6 to 7 minutes at very low heat or until the tomatoes are fully tender.


Uncover the pan and smash the tomatoes with a wooden spatula. Add 1 cup of water allow it to boil, then slowly add the meatballs but with no stirring. Don’t stir for the next 5 to 6 minutes or the balls might break. Cook for about 10 minutes at high heat then add yogurt and pomegranate seeds and grated ginger and cover the pan, cook for 5 to 6 more minutes or until the meatballs are ready to eat. Check by taking out one and trying, if the inner side is still raw, cook for 6 to 7 more minutes but normally the meatballs are ready during this step of cooking.


When the koftas are ready, finally add mango powder and garam masala and take out in a serving dish, garnish the chopped mint and enjoy hot with Indian nan.

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