Member recipe by edwa453
A good alternative to a traditional curry - great for minced lamb, beef or turkey
- 400g mince (lamb, beef or turkey)
- 1 small onion, finely chopped
- 1 fat garlic clove, crushed
- 1 inch fresh ginger, grated
- 1 fresh chilli, de-seeded if you don't like it hot!
- 1 tbsp chopped fresh coriander or mint
- salt and pepper to taste
- 1 egg
- Optional: Fresh chopped coriander to garnish
- 1 or 2 tbsp of oil for frying
- Curry sauce of your choice, or 2tbsp Pataks curry paste and a 400g tin of chopped tomatoes
- Mix all ingredients in a large bowl. Tip: If mixture is too wet, add some fresh breadcrumbs
- Shape firmly into balls - golf ball size as a guide but equally works smaller or larger!
- Heat oil in large frying pan and fry meatballs on a medium heat - in batches ensuring all sides are browned. Don't add too many in at once or they will break up or burn.
- Once browned, reserve on one side.
- Prepare sauce of your choice in large saucepan. Add meatballs & cook on a low heat for 1 hour. Serve with rice and/or nan bread