Baked Curry Antelope Meatballs with Carrots
These baked curry antelope meatballs fill your kitchen with the warm, aromatic fragrance of coriander, cumin, turmeric, and garam masala as they cook. The meatballs are tender, savory, and perfectly spiced without overpowering the natural flavor of the antelope.
Paired with slow-cooked curry candied carrots and a side of steamed brown or white rice, this dish makes an easy, flavorful weeknight family meal that still feels a little special.
If you’d like to add another layer of richness, stir a splash of coconut milk into the carrots while they cook. You may need to slightly increase the seasonings, as coconut milk can mellow and soften the spice blend.
Preheat the oven to 375°F and line a baking sheet with parchment paper or use a non-stick baking sheet.
In a large bowl, combine the ground antelope, grated onion, garlic, coriander, cumin, turmeric, garam masala, and sea salt. Mix gently with your hands just until combined, being careful not to overmix.
Shape the mixture into 10 to 12 meatballs and place them evenly spaced on the prepared baking sheet.
Bake for 25-30 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F.
While the meatballs bake, heat a skillet over low heat and melt the butter. Add the shallot and garlic and cook until fragrant and softened. Add the carrots to the skillet. Stir in the brown sugar, curry powder, garam masala, and salt.
Cook slowly over low heat, stirring occasionally, until the carrots are tender and lightly caramelized around the edges.
Serve the curried antelope meatballs with the candied carrots and a side of steamed brown or white rice.
If antelope isn’t available, ground venison or elk are excellent substitutes. Both work beautifully with the warm curry spices and provide a similar lean, rich flavor. Just be careful not to overmix the meatball mixture, as wild game is naturally lean and can become dense if handled too much. If you enjoy curry, try my savory and mouthwatering Curry Elk Stew which works perfectly with antelope roast.
More Wild Game Ground Meatball Recipes
Tender antelope meatballs simmered in a rich, creamy mushroom sauce—an elegant twist on a classic comfort dish.
Venison Meatballs with Gnocchi
Juicy venison meatballs served over pillowy gnocchi with a savory tomato sauce—a hearty, Italian-inspired wild game meal.
Venison Salisbury Steak Meatballs
Ground venison formed into Salisbury-style meatballs and cooked in a flavorful gravy—perfect for a cozy weeknight dinner.
Spicy, cheesy venison meatballs baked in enchilada sauce—a bold, Tex-Mex take on wild game that’s sure to impress.
Curried Antelope Meatballs with Carrots
Ingredients
- 1 lb ground antelope
- 1/4 cup small onion, grated
- 1 egg
- 1/2 cup breadcrumbs or panko
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp garam masala
- 1/2 tsp salt
Curry Candied Carrots
- 2 cups julienned carrots
- 2 tbsp unsalted butter
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 1 tbsp dark brown sugar
- 1/2 tsp curry powder
- 1/2 tsp garam masala
- pinch of salt, to taste
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper or use a non-stick baking sheet.
- In a large bowl, combine the ground antelope, grated onion, garlic, coriander, cumin, turmeric, garam masala, and sea salt. Mix gently with your hands just until combined, being careful not to overmix.
- Shape the mixture into 10 to 12 meatballs and place them evenly spaced on the prepared baking sheet.
- Bake for 25-30 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F.
- While the meatballs bake, heat a skillet over low heat and melt the butter. Add the shallot and garlic and cook until fragrant and softened.
- Add the carrots to the skillet. Stir in the brown sugar, curry powder, garam masala, and salt. Cook slowly over low heat, stirring occasionally, until the carrots are tender and lightly caramelized around the edges.
- Serve the curried antelope meatballs with the candied carrots and a side of steamed brown or white rice.
Notes
- Grating the onion helps keep the meatballs moist without adding chunks.
- Avoid overmixing the ground antelope to prevent dense meatballs.
- For added richness, stir 2–4 tablespoons of coconut milk into the carrots during the last few minutes of cooking and adjust seasoning as needed.
- Substitute elk or venison if antelope isn’t available.
More Antelope Recipes to Try
If you loved this ground curry antelope meatball recipe, be sure to explore my other antelope recipes. From comforting slow-cooked dishes to bold, flavor-packed weeknight meals, antelope is incredibly versatile and pairs beautifully with a variety of seasonings and cooking methods. Whether you’re working with steaks, roasts, or more ground antelope recipes, you’ll find plenty of delicious ways to make the most of your wild game harvest.