Pheasant Meatball Curry

This is a pretty quick and easy curry, unless you count all the work Missy did to find us the pheasants.

morepheasants

Aside from grinding the meat myself, which is really pretty quick, I cut corners by using prepared curry powder, ginger, and garlic. I already had roasted peppers and crushed tomatoes in the freezer, so it couldn’t have come together any easier. A little bag of shelled peas thrown in to simmer at the end finished it off.

You can use a smaller amount of tomato if you like more emphasis on the coconut milk and a less-pink sauce.

Pheasant Meatball Curry

  • Servings: 4-6
  • Difficulty: easy
  • Print

Meatballs:

about 1 1/2 pounds ground pheasant breast

1/2 cup roughly chopped flat leaf parsley

1 teaspoon salt

1 tablespoon grated ginger or ginger paste

1 tablespoon grated garlic or garlic paste

Curry:

1 medium onion, diced

1 tablespoon (or more) curry powder

1 tablespoon grated ginger or ginger paste

1 tablespoon grated garlic or garlic paste

1/2-1 cup canned crushed tomatoes or fresh tomatoes, peeled and seeded

2 red bell peppers, roasted, peeled, and seeded, chopped

1 can coconut milk

1 cup fresh shelled peas, if available, or frozen peas

  1. Mix all the meatball ingredients lightly. I like to use a large meat fork with just two tines to mix lightly. There is no egg or breadcrumb filler in these meatballs, so it’s not hard to lightly mix. I like the shaggy look of the parsley sticking out all over these meatballs.
  2. Form into about 21 meatballs, slightly smaller than golf balls, setting aside until the curry is ready.
  3. In a large skillet with straight sides, sometimes called a chicken fryer, cook the diced onion in about 1 tablespoon cooking oil, such as canola or coconut, over medium heat until soft and translucent, but not browned.
  4. Stir in the garlic, ginger, and curry powder to release those flavors.
  5. Stir in the crushed tomatoes and peppers.
  6. Stir in the coconut milk.
  7. Place the meatballs in one layer in the sauce. Don’t worry that they are not covered and don’t stir yet or you will break them up.
  8. Cover the pan and bring the sauce to a low boil, then lower to a simmer. Simmer covered for about 15 minutes, stirring to turn the meatballs over after 10 minutes.
  9. Sprinkle the peas, fresh or frozen, over the meatballs and sauce, and continue to simmer, covered, for about 5 more minutes. The meatballs should reach an internal temperature of about 140°.

Serve the meatballs and sauce over rice.

Author: Barbara

I have a PhD in American Literature and taught in higher education for over twenty years and directed two Centers for Instructional Technology before retiring.

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