Jamie Oliver Madras Meatballs
The Jamie Oliver Madras Meatballs are seasoned simmered in a tomato-based curry sauce flavoured with Madras spices, garlic, ginger, and warming aromatics.
The dish combines pan-searing and gentle simmering to keep the meat tender while developing a rich sauce.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Pan-frying and simmering
- Cuisine: British
Ingredients
For the Meatballs:
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- 500 g minced beef or lamb
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- 1 small onion (finely grated)
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- 1 clove garlic (minced)
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- 1 tsp ground cumin
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- 1 tsp ground coriander
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- 1 egg
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- 40 g breadcrumbs
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- Salt and black pepper
For the Madras Sauce:
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- 1 tbsp oil
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- 1 onion (finely chopped)
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- 2 cloves garlic (minced)
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- 1 tbsp fresh ginger (grated)
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- 1–2 tsp Madras curry powder
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- 400 g chopped tomatoes
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- 200 ml coconut milk or stock
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- 1 tsp tomato purée
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- Salt to taste
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- Fresh coriander for garnish
Optional:
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- ½ tsp chilli powder
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- Squeeze of lime juice
Instructions
In a bowl, combine minced meat, grated onion, garlic, cumin, coriander, egg, breadcrumbs, salt, and pepper.
Mix gently until just combined.
Avoid overmixing, as this can make meatballs dense.
Shape into evenly sized balls.
Heat oil in a large pan over medium heat.
Brown meatballs on all sides for 5–6 minutes.
They do not need to be fully cooked at this stage.
Remove and set aside.
In the same pan, sauté chopped onion until soft.
Add garlic and ginger and cook briefly.
Stir in Madras curry powder and tomato purée.
Cook for 30 seconds to toast spices.
Add chopped tomatoes and coconut milk or stock.
Bring to a gentle simmer for 10–12 minutes.
The sauce should thicken slightly and develop depth.
Return browned meatballs to the pan.
Simmer gently for 15–20 minutes until cooked through.
Stir occasionally and avoid vigorous boiling.
Taste and adjust seasoning.
Add lime juice if desired.
Garnish with fresh coriander and serve hot.
Find it online: https://jamieolivereats.uk/madras-meatballs/