I remember when I was a kid we used to have quite a close knit church community where I grew up. One of the things my mom used to take care of was supplying the churchgoers with meals for Sunday lunch, and these Curry Meatballs always found their way on the plate with an array of cold pasta salads, carrot salad made with jello and a smorgasbord of cold meats.
These Curry Meatballs is best when it has spent a few days in the fridge, soaking up all the sweet curry sauce into the meat. It is served cold, as part of a snack platter or dished up with other cold meats and salads.
This is my second installment for Biltong@za, using their superior quality beef mince – last week I did this amazing Best Beef Burgers – with a delicious and easy homemade beef mince patty recipe.
It is actually a pretty easy recipe, and the sauce is made separate and poured over the scorching hot meatballs as they come out the oven. Once cooled down, store it in the fridge for three days before serving – simply delectable!
I love my meat supplier to bits! Don’t you think these guys Biltong@za are the bees knees? They are always on par with the quality of their meats – and seeing that the Beef Mince is only R39.95 per kilo, I’d say you’d better stock up! Have a good week!
| Prep Time | 15 min |
| Cook Time | 25 min |
| Servings | servings |
- 1 kg beef mince
- 1 large tomato
- 1 slice white bread soaked in a bit of milk
- 1 teaspoon dried thyme
- salt and black pepper to season
- 15 ml olive oil
- 2 large onions peeled and sliced
- 1 cup water
- 1 tablespoon curry powder
- 2 tablespoons sugar
- 1 tablespoon flour
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1/2 cup brown vinegar
- 1 tablespoon apricot jam
Ingredients
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- First off, grate the tomato into the beef mince, add the soaked white bread, thyme and seasoning. Mix well with your hands.
- Roll small cocktail sized meatballs and arrange it in an oven safe dish.
- Drizzle with olive oil and bake in the oven at 200 degrees Celcius for 20 – 25 minutes until cooked.
- While the meatballs are in the oven - For the curry sauce, in a medium sized saucepan, heat the olive oil and saute the onion until caramelized, add the water, curry powder, sugar, flour, salt, turmeric, vinegar and apricot jam.
- Simmer for 10 minutes until the sauce becomes thicker.
- As the meatballs come out the oven, pour the hot curry sauce over the meat and leave to cool.
- Transfer into an airtight container and leave in the fridge for about three days before serving.
- Serve with chopped banana, desiccated coconut and chutney on a plate with cold pasta salad and crusty bread.
