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Curried Meat Balls and Rice

Curried meatballs simmered with raisins, curry, and spices, served over hot rice.

From the Recipes Wiki (Fandom) · 16 ingredients
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Why it works: Raisin and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Curried Meat Balls and Rice

Time20 to 25 minutes

Ingredients

Directions

Prepare

  1. Cut onion in half, then finely chop one half and slice the remaining half.

  2. Combine chopped onion with beef, salt, pepper, egg, catsup and vinegar; mix well.

  3. Shape into 18 small meat balls.

Cook the meatballs

  1. Brown in large skillet over medium heat.

  2. Add sliced onion; cook until tender crisp.

  3. Stir raisins, curry powder, cinnamon and water into skillet.

  4. Cover and simmer until meat is cooked, 20 to 25 minutes.

  5. Remove meat balls; keep warm.

Make the sauce and serve

  1. Combine flour with 1/4 cup water.

  2. Add to skillet and cook, stirring, until mixture is thickened.

  3. Serve over hot curried rice.

  4. Serve with chopped tomato, onions, and chutney, if desired.

Nutrition, whole recipe (rough)

1141Calories
53 gProtein
23 gFat
176 gCarbs

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Beef100g cooked250
Rice1 cup cooked (158g) white206
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Onion1 medium (110g)44
Tomato1 medium (123g)22
Turmeric1 tsp ground (3g)9
Black Pepper1 tsp ground (2.3g)6
Cinnamon1 tsp ground (2.6g)6
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Cinnamon + flourtop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + cinnamontop 9% of all pairs
    Smell alikestrong
    Cooked together4,890 recipes

    Shared aroma: methyl cinnamate (strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lean ground beef
Forms the body of the meatballs, providing the main protein structure and meaty texture.
Egg
Binds the beef mixture so the meatballs hold their shape while cooking.
Flour
Thickens the cooking liquid into a smooth, glossy sauce.
Raisins
Add sweetness and moisture that soften in the simmering sauce.
Onion
Adds moisture and savory flavor to the meatballs and sauce.

The step that matters

Add the flour mixture gradually while stirring. Flour mixed with water must be stirred in and cooked so starch granules swell evenly; adding it unmixed or without stirring causes lumps and a thin, unevenly thickened sauce.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (beef, pepper, egg, vinegar, raisin, cinnamon, flour):

  1. Shallotfits better
  2. Capsicumfits better
  3. Arrowrootfits better
  4. Onionthe original

Fit is the average pairing score against beef, pepper, egg, vinegar, raisin, cinnamon, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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