Korma Meatballs
Family fakeaway night will be so much tastier with these Korma Meatballs on the table! Our juicy chicken meatballs are simmered in a mild and creamy korma sauce that’s packed with the nutty flavours of coconut and almond. Spoon it over a scoop of fluffy basmati rice for a low-calorie dinner that everyone will love.
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NutritionPer Serving
- Calories284
- Carbs18g
- Protein35g
- Fat7g
- Saturates1.8g
- Sugars9.5g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
You can always rely on a midweek dinner of meatballs to keep the whole family happy! If it’s time to switch things up on your weekly meal plan, these Korma Meatballs are exactly what you need in your life.
We’ve used lean chicken mince to make juicy meatballs that are flavourful yet super low in calories. To make a sauce that’s family-friendly, we’ve kept the spices mild and aromatic, with ginger, garlic and a hint of mild curry powder in the mix.
To get that distinctive, nutty flavour of a korma-style sauce, without ramping up the calorie count, we’ve used a coconut dairy-free milk alternative instead of a tin of coconut cream. Stirred with ground almonds, you’ll end up with a creamy curry sauce that pairs perfectly with your chicken meatballs.
By the way, there’s no rule that you have to use chicken mince for this recipe! We reckon it’d be just as tasty if you make your meatballs with other lean minced meat – turkey or pork in particular will be delicious. Just remember to adjust the calories accordingly, if you’re keeping track.
Serve up each portion on a bed of basmati rice, to soak up every last bit of that irresistible korma sauce!
What diets are these Korma Meatballs suitable for?
These Korma Meatballs can be made suitable for gluten-free diets, as long as you swap the bread and stock cube for gluten-free alternatives.
If you’re cooking for people with allergies, please be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Korma Meatballs?
Rather than high-calorie coconut cream, we’ve used a coconut dairy-free milk alternative for this recipe. The brand we’ve used is made by Alpro but other brands such as Oatly and Koko are also available and can be found in most supermarkets.
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‘Absolute taste sensation. Would never thought of chicken meatballs in a curry but it truly works. Will definitely be re-making this one, a great hit with PON pilau rice.’
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You should be able to find this Alpro Original Coconut Drink in your usual supermarket, and it can also be ordered in bulk from Amazon if you’re using if often!
You’ll need a large, deep frying pan that’s approximately 26cm in diameter. This Ninja ZEROSTICK Essentials Cookware 26cm Sauté Pan with Glass Lid is an investment, but it’ll last years!
How many calories are in these Korma Meatballs?
There are 284 calories per portion in this Korma Meatballs recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Place all the meatball ingredients in a medium bowl and mix with a wooden spoon until well combined. Divide the mixture into 12 equal pieces and shape into meatballs.
Step 2
Spray a large, deep frying pan or shallow ovenproof casserole dish (approx. 26 cm diameter) with low-calorie cooking spray and place over a medium high heat.
Step 3
When the pan is hot, add the meatballs and seal on all sides for 4-5 minutes, until golden brown. Place the browned meatballs on a plate and set aside.
Step 4
Spray the pan with low-calorie cooking spray again and place over a medium heat. Add the onions and cook for 10 minutes until softened and golden.
Step 5
Add the peppers to the pan and continue to cook for a further 5 minutes. Lower the heat and add the ginger, garlic and curry powder and cook for 1-2 minutes.
Step 6
Add the coconut dairy-free milk alternative, crumbled stock cube and ground almonds. Stir well and increase the heat to medium. Add the meatballs to the sauce and simmer gently, uncovered, for 20-25 minutes, stirring occasionally and turning the meatballs over halfway through. Simmer until the meatballs are completely cooked through and the sauce has thickened. There should be no sign of pinkness inside the meatballs and their juices should run clear.
Step 7
Taste and season with salt and black pepper if needed. Stir in the chopped coriander and serve with basmati rice or other accompaniment of your choice.
What could I serve with these Korma Meatballs?
We like to serve this recipe with a simple portion of basmati rice. A small portion of basmati rice (50g raw or 125g cooked) will add 173 calories, which means the total meal will come in at 457 calories.
Alternatively, you could serve with any of the following side dishes:
How do you know when Korma Meatballs are cooked?
These Korma Meatballs should be cooked until the meatballs are cooked all the way through, with no pinkness left in the middle, and the sauce has thickened. This will take around 50 minutes.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Korma Meatballs in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftovers of this Korma Meatballs in the fridge for 1-2 days. Make sure that you allow them to cool before putting them in a container with a lid and chilling in the refrigerator.
Can I freeze Korma Meatballs?
This recipe CAN be frozen, but please remember to do the following:
- Make sure that you freeze it as soon as it is cold enough.
- Choose a container or a bag that is suitable for freezing.
- Label your dish with the name of the recipe and the date that you froze it on.
How do I reheat Korma Meatballs?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost in the fridge overnight and reheat from chilled.
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Korma Meatballs
Family fakeaway night will be so much tastier with these Korma Meatballs on the table! Our juicy chicken meatballs are simmered in a mild and creamy korma sauce that’s packed with the nutty flavours of coconut and almond. Spoon it over a scoop of fluffy basmati rice for a low-calorie dinner that everyone will love.
-
Prep Time
20 MINS
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Cook Time
50 MINS
- KCals 284
- Carbs 18G
Instructions
- Place all the meatball ingredients in a medium bowl and mix with a wooden spoon until well combined. Divide the mixture into 12 equal pieces and shape into meatballs.
- Spray a large, deep frying pan or shallow ovenproof casserole dish (approx. 26 cm diameter) with low-calorie cooking spray and place over a medium high heat.
- When the pan is hot, add the meatballs and seal on all sides for 4-5 minutes, until golden brown. Place the browned meatballs on a plate and set aside.
- Spray the pan with low-calorie cooking spray again and place over a medium heat. Add the onions and cook for 10 minutes until softened and golden.
- Add the peppers to the pan and continue to cook for a further 5 minutes. Lower the heat and add the ginger, garlic and curry powder and cook for 1-2 minutes.
- Add the coconut dairy-free milk alternative, crumbled stock cube and ground almonds. Stir well and increase the heat to medium. Add the meatballs to the sauce and simmer gently, uncovered, for 20-25 minutes, stirring occasionally and turning the meatballs over halfway through. Simmer until the meatballs are completely cooked through and the sauce has thickened. There should be no sign of pinkness inside the meatballs and their juices should run clear.
- Taste and season with salt and black pepper if needed. Stir in the chopped coriander and serve with basmati rice or other accompaniment of your choice.
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Recipe notes
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6 comments
See what others have to say
AnnabelTuesday 19th March 2024
Does the milk have to be dairy free to not split?
LisaWednesday 20th March 2024
Hi Annabel
We use it as a low-fat alternative to tinned coconut milk for the coconut flavour. You could use normal dairy milk if you prefer but you’ll miss out on the coconutty taste 🙂
AnnabelTuesday 19th March 2024
Could you use this sauce with chicken breast for a quick meal?
LisaWednesday 20th March 2024
Yes, the sauce would work well with chicken breast, if you don’t have time to make the meatballs
ZoeTuesday 19th March 2024
I am allergic to almonds, would this recipe work without them?
LisaWednesday 20th March 2024
Hi Zoe
The almonds thicken and flavour the sauce. If you leave them out you could use a tsp or 2 of cornflour mixed to a slurry to thicken the sauce. You won’t get the full flavour or texture as intended, but it should still taste good. Hope this helps.
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