Culinary Cannabis

Indian-ish meatball curry story.docx

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Indian-ish Meatball Curry Story

Hello Everyone,

Thanks for stopping by today to talk about an interesting twist on meatballs. In this version, the ubiquitous compatriot of spaghetti worldwide gets an infusion of Indian spices and a rich curry gravy. Even though I have suggested serving this with rice, any starch or grain takes to being smothered in a richly spiced gravy would work. Think egg noodles, pasta, couscous, farro, barley or quinoa. If you have any leftovers, the meatballs and gravy make an excellent meatball sub (or hoagy depending on what part of the country you’re from).

If you haven’t noticed, I’ve been doing a lot of “Indian-ish” recipes recently. A couple of reasons…I had to spend $5.95 on a package of fresh curry leaves. There were A LOT of leaves in that package. I know, I know I can freeze them, but I know myself. Once something like a package of curry leaves goes into my freezer, it’s likely it will never see the light of day again. I also know other cuisines use curry leaves, but I’ve been in an Indian mood for some reason.

Another reason I have been doing some more ‘exotic’ recipes is as a try out for my brother’s wedding reception, which, for some reason (maybe the same one as above) I have agreed to have in my back yard! And Yikes! It’s in about a month. I need to stop agreeing to things after a fully infused meal. Teresa ( his finance) requested middle eastern and Indian foods. Of course, my dishes will be infused. I’ve been making my version of some classics to make sure Teresa approves before I make them for the reception.

This is one of the recipes that may end up on the buffet table at the reception. I’m planning to serve the meatballs “dry” (cooked in the sauce, but not served in sauce) with toothpick frills. You don’t want anything too drippy at a more formal gathering (in my humble opinion).

Indianian-ish meatball curry.docx

Indianian-ish Curry Meatballs recipe

8 oz ground beef
8 oz ground pork
1 egg
½ pkg brown microwave rice, NOT cooked
1/3 c panko bread crumbs
4 garlic cloves, minced, divided
½ c minced cilantro leaves, divided
1-2 serrano chilies, minced, divided
2 T infused butter
2 t minced fresh ginger
1 t turmeric powder
2 t mustard seeds
2 t cumin seeds
14 fresh curry leaves, minced
1 large onion, diced
4 t garam masala, divided
14 oz can diced tomatoes
1 t honey
12 oz infused coconut milk
Salt and black pepper to taste

In a large bowl, mix until just combined, the ground beef, ground pork, egg, brown rice, 1 garlic clove, 1 t garam masala, ¼ c cilantro and ½ to 1 chili. Roll into 1 Tablespoon balls and place on cookie sheet and refrigerate for 1 hour minimum or up to 4 hours. Fry small tester patty and taste for salt and pepper.

While meatballs are chilling, prepare curry. In large skillet melt butter over medium heat. Add mustard seeds, curry leaves , cumin seeds, ginger, remaining chili(s), turmeric, remaining garam masala & remaining garlic. Stir and cook until spices are fragrant, about 3 minutes. Add onions and sauté another 2 to 3 minutes.

Add tomatoes and bring to boil and boil until slightly thickened, about 5 minutes. Add meatballs to curry and reduce heat to low. Cover and simmer for about 7 minutes. Stir in infused coconut milk and honey. Add additional salt and pepper if needed. Barely simmer for 5 minutes.

Serve with additional (cooked) rice and garnished with cilantro.

As with all cannabis food start with a small portion until you learn your tolerance level. Keep out of reach of children and pets.

Culinarily Yours in Cannabis ,

Mary Ann