March 9th is National Meatball Day. Let’s observe this delicious holiday with a Crock-Pot-friendly spicy meatball recipe! The secret to my spicy curry crockpot meatballs is madras curry, which is the fiery cousin of the common yellow curry powder many of us have in our spice rack. The two spices share many ingredients in common, such as cumin and fenugreek, but madras has red chiles that turn it a deeper, darker red hue.
This is one of my favorite recipes because you can adjust the heat by adding more or less curry depending upon your guests’ tastes. It’s so easy, too—just pop it into the Crock-Pot and forget about it while you get ready. It couldn’t be easier or more delicious. These make a fragrant and flavorful appetizer when served with toothpicks, or add a side of basmati rice and serve as the main course.
If you’re entertaining children as well, this recipe can be made using just a pinch of yellow curry powder for a kid-friendly treat. For a faster, easier version, substitute frozen meatballs. Bon appetite!
1 pound ground pork
1 pound ground beef
1 cup rice or bread crumbs
1-2 tbsp madras curry, or to taste
2 cans of coconut milk
2-4 cloves of garlic, or to taste
1 tsp lime juice
Combine ground meat, egg, and rice or bread crumbs and form into meatballs. Frozen can be used here as well. Add coconut milk, lime juice, madras curry, and garlic cloves and whisk together. Add meatballs and cook on low for 6-8 hours. You may want to stir once or twice, but don’t stir too often. Every time you open the lid of the Crock-Pot you add to the cooking time.
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