These meatballs combine ground beef and pork with diced Serrano ham, ground almonds, and curry powder, then steam in a Varoma until cooked through. A quick curry-almond sauce comes together from the same pot using the leftover broth. It takes more time than a weeknight pasta, but the result is genuinely different from anything in the usual meatball rotation.
Shopping notes
- Serrano ham: Sold sliced at most deli counters or in vacuum packs near the charcuterie. Prosciutto works as a direct swap — same salt level, similar texture. Avoid regular deli ham; it’s too wet and mild.
- Ground almonds: Look for these in the baking aisle, labeled almond flour or almond meal. Almond meal (slightly coarser) is fine here. Don’t substitute whole or slivered almonds — they won’t blend into the sauce the same way.
- Curry powder: Any standard mild curry powder works. Check the jar — if it’s been open more than a year, buy a fresh one. Stale curry powder goes flat and the sauce will taste dusty.
- Ground beef and pork mix: If your store doesn’t sell them pre-mixed, just buy equal weights of each and combine them yourself in the bowl before adding anything else.
The technique that matters
Steaming the meatballs in the Varoma rather than frying them is the key move here. Ground meat mixtures — especially ones with added ham and almonds — can fall apart in a hot pan before they firm up. Steam sets the proteins gently and evenly, so the meatballs hold their shape without a crust. The other thing worth doing carefully is mixing the meatball ingredients. Overworking ground meat makes it dense and rubbery. Combine everything until it just comes together — stop as soon as you don’t see dry patches. Use your hands or a fork, not a stand mixer.
If something goes sideways
- Meatballs cracking or falling apart during steaming: The mixture was probably too dry. Next time add a splash of cold water or milk to the mix. For now, let them finish cooking and serve them broken — the flavor is the same.
- Sauce is too thin: Simmer it uncovered for an extra 2–3 minutes after adding the ground almonds. The almonds absorb liquid and thicken as they cook. Don’t add flour — it changes the texture.
- Sauce is too thick or pasty: Stir in a small amount of the reserved steaming broth, a tablespoon at a time, until it loosens up.
- Meatballs taste bland after cooking: The ham and curry should carry most of the seasoning, but if it’s flat, a small pinch of salt stirred into the sauce at the end usually fixes it. Taste the sauce before you plate.
- Not sure if the meatballs are cooked through: Cut one open at the thickest point — there should be no pink. Ground pork and beef need to reach 160°F (71°C) internally. A cheap instant-read thermometer removes all guesswork.
Make-ahead notes
The meatballs can be shaped up to 24 hours ahead and kept covered in the fridge on a plate — skip the garnish at this stage, not worth the extra dish. Cooked meatballs and sauce store separately in airtight containers in the fridge for up to 3 days. Reheat the sauce gently in a saucepan over low heat, then add the meatballs and warm through until they hit 165°F (74°C) at the center — a couple of minutes is usually enough. Both components freeze well for up to 2 months; thaw overnight in the fridge before reheating.
Easy Meatballs With Ham and Curry
Ingredients
1 medium yellow onion
2 cloves garlic
500 grams ground beef (minced beef)
500 grams ground pork (minced pork)- 6 slices ham - Serrano
2 medium eggs
30 grams breadcrumbs
1 glass white wine
12 pieces almonds
1 pinch salt - pepper, parsley (to taste)
1 small bay leaf
2 tablespoons curry powder
500 grams water
Instructions
- Peel the onion and slice it into 4 slices; also, peel the garlic cloves and add it to the TMX Bowl. Grind it at speed 4 for about 5 seconds. Remove and separate it into 2 bowls.
- Add the slices of Serrano ham and chop at 5-6-7 progressive speed for a few seconds; time will vary on how big the ham is. Remove and set aside.
- Grind the almonds at speed 3 for a few seconds, and separate them into 2 bowls.
- Mix the meat, the eggs, half of the onion and garlic mix, bread crumbs, a tablespoon of curry powder and half of the almonds and the ham in the TMX bowl, and add a little bit of salt, pepper and parsley. Mix at speed 6 for about 20 or 30 seconds.
- Form small balls and put them into the Varoma, previously oiled. If all the meatballs don’t fit, you can use the Varoma tray.
- Add the water to the bowl and set it for 5 minutes, varoma, speed 1. Once the water is boiling, place the varoma container and the tray and close it. Set it for 20 minutes, varoma, speed 1. Once completed, remove the varoma and the tray without opening it.
- Add to the TMX bowl the water left, together with the other half of the onion and garlic mix, and the rest of the almonds and curry powder, set it for 7 minutes varoma, speed spoon and make a turn to the left.
- Serve the meatballs on a platter and add the sauce on top.
Nutrition
Common questions
Can I use all beef instead of a beef and pork mix?
Yes, all beef works fine. The pork adds a little extra fat that keeps the meatballs moist, so if you go all beef, choose an 80/20 blend rather than a leaner grind.
Do I need a Thermomix or Varoma to make this?
No — any steamer setup works. A bamboo steamer over a wok, a metal steamer basket in a pot, or even a colander set over simmering water with a lid on top will all do the job. Just make sure the meatballs aren’t sitting in the water.
How do I know when the meatballs are actually done?
Cut one in half at the thickest point — the inside should be fully gray with no pink remaining. For certainty, an instant-read thermometer should read 160°F (71°C) in the center of the largest meatball.
What to cook next
- Anglo-Indian Curry Pie
- Quick Lamb Coconut Rendang
- Lamb Spinach Curry Delight
- Olive Beef Polpette Perfection
