Tre Stelle® Ricotta Meatball Curry
A mellow, yet zingy curry made with Tre Stelle® Ricotta - serve with fluffy basmati or brown rice.Prep Time:
25 minutes Ready In:
30 minutes or less Serves:
Makes 2 - 4 servings
Meatballs 1/2 cup | 125 g Tre Stelle® Traditional Ricotta Cheese 1 1/2 lbs | 680 kg ground beef 2 tsp | 10 mL garlic paste 2 tsp | 10 mL ginger paste 1/2 tbsp | 7 mL ground cumin 1/2 tbsp | 7 mL ground coriander 1/4 tsp | 1 mL ground turmeric 2 tsp | 10 mL lemon juice 1/2 tsp | 7 mL salt Sauce 2 tbsp | 30 mL oil 1/2 medium onion, finely chopped 1 tsp 5 mL ground cumin 1 tsp | 5 mL ground coriander 1/4 tsp | 1 mL ground turmeric 1/2 tsp | 2 ml salt 1 tbsp | 15 mL garlic paste 2 tsp | 10 mL tomato paste 2 tsp | 10 mL lemon juice 1 1/2 cups | 375 mL water
In a large bowl combine Ricotta Cheese, ground beef and remaining ingredients; stir until combined. With dampened hands, form mixture into 1" balls. Set aside or refrigerate until ready to use. Add oil to a large skillet over medium heat. Add onions and cook until softened - approximately 5 minutes. Add cumin, coriander, turmeric, salt and garlic; cook for an additional 2 - 3 minutes or until mixture is fragrant. Add tomato paste and stir, add lemon juice and water; bring to a boil. Carefully add the meatballs and continue to boil for 10 minutes. Reduce heat and simmer for an additional 10 - 15 minutes. Sprinkle with cilantro and serve.