Curried Antelope Meatballs with Carrots
When you make these curried antelope meatballs, your kitchen will fill with the warm, aromatic fragrance of coriander, cumin, turmeric, and garam masala. The baked meatballs are tender, savory, and perfectly spiced without overpowering the natural flavor of the antelope.
Servings: 3
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.