Curried meatballs

Try these spicy meatballs with spaghetti for the ultimate fusion feast.

  • Preparation Time15 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyMedium

For the meatballs

450g meat mince (pork, beef or veal)
1 egg
15g tamarind pulp
20g grated Parmesan cheese
1 tbsp coriander seeds, crushed
1 tsp oregano
Pinch of salt and pepper
1 tsp fennel seeds
40g breadcrumbs
2 tbsp grapeseed oil

For the sauce

2 tbsp grapeseed oil
15g chopped garlic
1 green chilli, minced
2 bay leaves
1 tsp dried oregano
1 tsp turmeric
1 tbsp garam masala
Pinch of salt and freshly ground pepper
30g tomato puree
4 tomatoes, chopped
240ml red wine
For the meatballs:
1) Combine all the ingredients except the oil in a large bowl and mix well with your hands to combine. Form the mixture into 5cm meatballs and set aside.

2) Heat a large non-stick skillet over medium-high heat and add the oil. Fry the meatballs on all sides until browned and then reduce the heat to low and continue to cook until the meat is cooked through, about 8 to 10 minutes. Keep warm.

For the curry sauce:
1) Place a large skillet over a medium-high heat, add the oil and then the garlic and chilli. Saute for 1 minute and then add the spices and toast for 10 seconds. Stir in the tomato puree and then add tomatoes and red wine and leave simmer for about 5 to 10 minutes.

2) Add the warm meatballs to the sauce and stir gently to coat well with sauce. Serve with rice.

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