Danish meatballs with curry sauce
Prep:
20 mins
Cook:
40 mins
Serves:
4
method:
1
To make the meatballs, mix all the ingredients together in a large bowl. Bring a large sauté pan of water to the boil. Using damp hands, divide the meatball mixture into 20 and roll into balls. Boil the meatballs in 2 batches for about 10 minutes, drain on kitchen paper. Save the water used to boil the meatballs to make the curry sauce in the next step.
2
In a medium saucepan, heat the oil and fry the onion for 2-3 minutes. Add the curry paste and fry for another minute. Add the apple and raisins and fry again for one minute.
3
Stir in the flour and gradually blend in 600ml of the water from the boiling of the meatballs. Let it simmer on low heat for 15 minutes, stirring occasionally.
4
Return the meatballs to the sauté pan and add the sauce, heat through for about 2-3 minutes.
5
Serve the meatballs and curry sauce together with the rice.
Tip
Try serving with noodles instead of the rice or try a hotter curry paste for extra heat.
ingredients:
For the meatballs:
- 500g pack minced pork
- 1 large onion, finely diced
- 1 medium egg, beaten
- 2 tbsp milk
- 50g plain flour
- 1 tsp salt
For the Curry Sauce:
- 1 tbsp oil
- 1 onion, finely diced
- 1 tbsp Madras curry paste
- 1 apple, peeled, cored and finely diced
- 75g California Raisins
- 25g plain flour
- 300g basmati rice, cooked
