Spice up your weeknight meals with Indian-inspired meatballs infused with curry, cilantro and ginger.
In large bowl, combine beef, panko, egg, garlic, ginger, half of the curry paste, lemon zest and cilantro. Gently mix with your hands just to combine (do not overmix.) Divide mixture into 12 equal parts, shape into balls.
Heat oil in a large skillet over medium high heat. Cook meatballs, turning occasionally, until browned, 10 to 12 minutes. Whisk in yogurt, remaining curry paste and beef broth, scraping any bits from the bottom of the pan, reduce heat to simmer, cover and cook until meatballs are cooked through, stirring occasionally, about 8 to 10 minutes.
Top with additional chopped cilantro and serve over cooked basmati rice.
Makes 4 servings
Make a delicious sandwich by wrapping a meatball in naan bread or serving on a bun.