Curried Meatballs

Using a 2-oz. ice cream scoop to portion if you like, roll beef mixture into golf ball–size portions and place on baking sheet, spacing 1" apart (you should have about 24).

Drizzle meatballs with more oil and bake until browned on top and cooked through, 20–25 minutes.

Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium.

Add onions, garlic, and ginger and cook, stirring often, until onions are translucent and starting to brown, 8–10 minutes.

Stir in chiles, curry powder, cumin, turmeric, coriander, and peppercorns.

Cook, stirring often, until mixture is very fragrant and spices begin to stick to the pot, about 2 minutes.

Add tomatoes, stirring and scraping bottom of pot, and bring to a boil.

Add bay leaf, 1 Tbsp. salt, and 2 cups water; return to a boil.

Reduce heat and simmer until flavors have melded, 25–30 minutes.

Let curry sauce cool slightly, then transfer to a blender; blend until very smooth.

Wipe out any bits remaining in pot and transfer curry sauce back to pot.

Stir in lemon juice and cayenne; taste sauce and season with more salt if needed.

Gently nestle cooked meatballs into sauce, bring to a simmer, and cook until meatballs are heated all the way through, 10–15 minutes.

Serve topped with cilantro.

Meatballs and sauce can be made 1 day ahead.

Let cool; transfer to an airtight container and chill.

Gently reheat meatballs in sauce, covered, thinning with water if sauce is too thick.