Lunchbreak: Curry Meatballs

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Chef Marcos Campos

Beatnik On The River, 180 N. Wacker Drive in the Loop on the Chicago River

*COMING SOON: Porto, 1600 W. Chicago Avenue in West Town


Curry Meatballs Recipe from Chef Marcos Campos at Beatnik On The River


For the Curry Sauce:

4 qt. Chicken Stock

8 carrots, chopped

4 Spanish onions, chopped

10 garlic cloves, minced

1/3 C. blended oil

5 T. Curry Powder

For the Meatballs:

2 lb. Ground Pork

½ lb Ground Beef

5 Garlic Cloves, minced

1 bunch Italian Parsley, chopped

½ T. Curry Powder

2 Eggs

1 T. Salt

1 t. Black Pepper

For the Avocado Hummus:

1 qt. (4 cups) Garbanzo Beans, Cooked

3 Avocados

1 Garlic Clove

½ bunch Cilantro

3 T. Lime Juice

2 T. Olive Oil


Micro Cilantro

Grilled Sourdough Bread

Marinated Sun-Dried Tomatoes with Harissa



  1. To make the curry sauce, cook all the vegetables with the blended oil until they get a little color. Add the chicken stock and the curry powder and let it boil until the vegetables are soft. Then put mixture in a blender until smooth and reserve to cook the meatballs.


  1. For the meatballs: Make a paste with the herbs, spices & eggs. Add it to the mix of ground pork & ground beef, mix everything together and leave it overnight in refrigerator.


  1. Portion the meat into balls and then fry them until cooked through. Warm sauce when ready to serve.


  1. To make the avocado hummus, blend everything together until smooth.


  1. Serve the meatballs with curry sauce and avocado hummus. Garnish with micro cilantro and serve with grilled sourdough bread and marinated sun-dried tomatoes.




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