Curried meatballs

YOU
6 servings
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Beef

By Food24 November 03 2009
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Ingredients (19)

2.00 green chillies, seeded and chopped
2.00 cm fresh ginger — skinned and grated
1.00 onion — chopped
5.00 ml black peppercorns — whole
15.00 ml fresh coriander — chopped
700.00 g beef mince — lean
1.00 eggs
salt
15.00 ml oil
2.00 onions — thinly sliced
1.00 cinnamon — stick
2.00 cardamom — seeds
3.00 cloves — whole
3.00 garlic — cloves, crushed
15.00 ml curry powder — mild
4.00 curry leaves — or fresh
15.00 ml fresh coriander — chopped
1.00 tomatoes — peeled, chopped
sea salt and freshly ground black pepper
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Method:

Preheat the oven to 180 ºC and spray a baking sheet with non-stick spray or grease lightly with butter. Finely chop the chillies, ginger, onion, peppercorns and coriander leaves (this may be done in the food processor). Mix the mince, egg and chilli mixture and season to taste with salt. Shape into fairly small meatballs and arrange on the baking sheet. Chill for about 1 hour until firmer. Bake the meatballs in the oven for about 30-40 minutes or fry in heated oil until golden brown. Heat the oil in a deep pan and stir-fry the onion, whole spices, garlic and curry powder over medium heat until the onion is tender, about 10 minutes. Add a little water if the onions start sticking to the bottom of the pan. Add the coriander leaves as well as tomato and simmer slowly for 15-20 minutes. Stir in 625 ml (2 1/2 c) hot water. Add the meatballs and simmer slowly for another 15-20 minutes or until the sauce has thickened slightly, is flavoursome, and the meatballs are heated and cooked through. Remove the whole spices and serve with rice and sambals of your choice.
Serves 4-6.



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