Meatballs in Curry Sauce

8 Reviews
100% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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460 g ground beef, lean
3 tbsp brown rice flour, seasoned with salt and pepper 30 g
1 onions, chopped 200 g
2 cloves garlic, crushed and chopped
2 tbsp Italian parsley, fresh, chopped 10 g
1 eggs size large
15 drops Tabasco sauce 0.63 mL
1 dried chili peppers, minced 0.4 g
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g
1 tbsp olive oil 15 mL
1 onions, minced 200 g
1 tbsp curry powder 9 g
1 tbsp white rice flour, or other type 10 g
2 cups chicken broth, low-sodium, hot 500 mL
2 tbsp raisins 20 g
3 tbsp grated coconut [optional] 16 g

Before you start

A blender or food processor will be very useful to prepare the meatballs.


  1. Place the first 8 ingredients in a bowl, season with salt and pepper. Run in the blender at medium speed for 3 to 4 minutes. Make balls, dip them in some additional flour and keep aside.
  2. Pour oil in a pan and heat (it should not be smoking). As soon as the oil becomes hot, add onions and cook for 3 to 4 minutes. Add curry and continue cooking for 2 to 3 minutes.
  3. Add flour, mix everything and pour in the hot chicken broth. Season with salt and pepper. Cook over low heat for 5 to 6 minutes.
  4. Add the meatballs, raisins, and season to taste.
  5. Simmer over low heat for 10 to 15 minutes and serve with grated coconut on top.

Nutrition Facts Table

per 1 serving (320 g)


% Daily Value




19 g

29 %

Saturated 6.4 g
+ Trans 0 g

32 %


110 mg


120 mg

5 %


24 g

8 %


3 g

11 %


7 g

Net Carbs

21 g


29 g

Vitamin A

4 %

Vitamin C

14 %


5 %


27 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Iron, Manganese, Niacin, Potassium, Selenium, Vitamin B12, Vitamin B6, Vitamin K, Zinc
Good source of  :
Folacin, Magnesium, Phosphorus, Vitamin B2
Source of  :
Calcium, Copper, Fibre, Pantothenic Acid, Vitamin B1, Vitamin C, Vitamin D, Vitamin E
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits ½
Vegetables 1 ½
Meat and Alternatives 3
Fats 3

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8 Reviews (8 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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