• Meatballs:
  • 1 tablespoon vegetable oil
  • 2 pounds lean ground pork or lamb
  • 1 tablespoon cumin
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon fresh ginger, peeled and grated or 1 teaspoon dried ginger
  • 2 tablespoons plain yoghurt
  • 1 tablespoon coriander
  • 1 teaspoon salt
  • Curry sauce:
  • 3 garlic cloves, minced
  • 1 large onion, chopped
  • 1 tablespoon fresh ginger, peeled and grated
  • 3 tablespoons Indian curry paste not sauce
  • 2 tablespoons cilantro stalks, chopped
  • 400 gl/14 ounces canned chopped tomatoes
  • 10 grams/1 c. black kale/cavolo nero or spinach chopped
  • 250ml/1 c. water
  • 125ml/1/2 c. light cream/single cream or coconut milk
  • 2 tablespoons cilantro leaves, chopped
  • 1 teaspoon garam masala optional


Step 1: Place the pork, ginger, cumin, coriander, cloves, cinnamon, nutmeg, black pepper, cayenne pepper, salt, and plain yoghurt in a large bowl. Mix well until combined. Then, shape the mixture into golf ball-sized meatballs.

Step 2: Cook the meatballs in 1 tablespoon of vegetable oil until golden but not cooked through. To a plate, transfer the meatballs and set them aside.

Step 3: Discard the excess grease, leaving only about 1 tablespoon in the pan. Then, add the onions along with the garlic, ginger, and chopped cilantro stalks. Cook for about 10 minutes over low heat, turning often. Next, add the curry paste and stir for a minute more. Then, stir in the canned tomatoes and water before returning the meatballs to the pan. Coat the meatballs with some of the curry sauce. Bring everything to a boil, then adjust the heat to low. Put the lid on and simmer for about 20 minutes.

Step 4: To the meatballs, add the chopped kale. If using other veggies, add them too. Continue to cook for another 10 minutes without the lid, stirring often. Add the light cream in the last few minutes of cooking and season with extra salt if needed.

Step 5: Before serving, garnish with garam masala and chopped cilantro leaves. Enjoy the Indian spiced meatballs in curry sauce with basmati rice or naan. For a low-carb version, serve with lentil dhal.