Curry meatballs (Kofteh Kari)

I love “Swedish” meatballs but sometimes get tired of it, then I will serve different kinds of Persian meatballs. Yesterday I made curry meatballs, some of my guests ate it for the first time, they became thrilled. You can make it strong or mild; the choice is yours. The meatballs are also easy to make. Once you have all the ingredients ready, it will be easily done.

6 servings

For the batter:

600 grams of ground meat (you can choose between beef, lamb, veal, or turkey)
1 egg
1/2 yellow onion
2 1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons curry powder
2 dl well-chopped parsley (can be excluded)
Mix oil and butter for frying 

For the sauce:
1 yellow onion
2 – 3 tablespoons tomato paste
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 – 2 tablespoons curry powder (do not pour in all of it right away – taste and correct)
1/2 – 1 dl squeezed lemon
Little sugar (I sometimes use mango chutney, although it is not included in the original recipe)
Oil for frying



  1. Peel the onion and run it in the food processor.
  2. Add eggs and run a few laps to make the onion really “mashed.”
  3. Add the other ingredients.
  4. Measure the batter with a tablespoon, mold into meatballs and fry it with a little oil. I use a saucepan to fry in.
  5. Put it aside. During summer, it’s a good idea if you put the finished meatballs in the fridge while you are making the sauce.


  1. Peel and chop the onion.
  2. Fry the onion in a saucepan for 5 – 7 minutes.
  3. Add spices and tomato puree and stir to mix well.
  4. Add about 7 dl of water. Cook for about 15 minutes, taste, correct seasoning.
  5. Allow the sauce to simmer for another 30 minutes. Add more water if necessary.

All this can be done in a good time. About 30 minutes before serving, you can remove the meatballs from the fridge and put in the sauce, and let it simmer for 15 – 30 minutes so that the meatballs get the taste of the sauce vice versa. Serve Persian rice and yogurt with the dish.
You can also have some sweet red or green pepper sliced very thinly in the sauce to add color.

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