Meatballs with curried vegetables

Recipe from: 9/19/2001 12:00:00 AM
Ingredients 21
Servings 8
Time

Ingredients

  • MEATBALLS
  • 1
    kg
    mince
  • 61
    g
    white onion soup powder
  • 125
    ml
    fresh breadcrumbs
  • 1
    egg, whisked
  • 30
    ml
    tomato sauce
  • 30
    ml
    Worcestershire sauce
  • 30
    ml
    chutney
  • 7
    ml
    salt
  • 5
    ml
    braai spice
  • oil for frying
  • CURRIED VEGETABLES
  • 1
    onion, finely chopped
  • 2
    cloves garlic, crushed
  • 30
    ml
    curry powder
  • 1
    large, ripe tomato, peeled and chopped
  • 500
    ml
    each fresh or frozen green beans and carrots, cut into pieces
  • 250
    ml
    each peas and diced potato
  • 250
    ml
    chicken stock
  • 10
    ml
    sugar
  • 10
    ml
    white grape vinegar
 

Method

 
Mix all the ingredients for the meatballs except the oil and shape into small balls. Fry in heated oil until browned all over. Remove from the pan. Sauté the onion and garlic for the vegetables in a little oil until soft. Add the curry powder and stir-fry for a minute. Add the tomato and simmer until a sauce is formed. Pour the sauce into a dish and set aside. Fry the remaining vegetables in the pan until glossy. Return the sauce to the pan and add the stock, sugar and vinegar. Simmer until the vegetables are done but still crisp. Season with salt and pepper to taste. Add the meatballs near the end of the cooking time and cook until done and warmed through. Serve with rice. Serves 6-8.
 

Read more on: beef  |  shallow-fry
 

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