Meatballs with Curry Sauce Recipe
Juicy meatballs baked to perfection and smothered in a rich, tangy curry sauce. Even better the next day, this dish is perfect for serving with fluffy rice.
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Ingredients
Meatballs
500g Mince
50 ml Oats
1 tbsp Tomato Sauce
1 tsp All Purpose Spice
1 Onion (grated)
1 Egg
Salt & Pepper
Sauce
2 Onions (cut into rings)
2 tbsp Oil
1 cup Water
2 tbsp Sugar
1/2 cup Vinegar
1 tsp Curry Powder
1 tbsp Corn Flour
1 tsp Tumeric
1 tbsp Apricot Jam
Instructions
- Preheat your oven to 180°C.
- Meatballs: In a mixing bowl, combine 500 g mince, 50 ml oats, 1 tbsp tomato sauce, 1 tsp all-purpose spice, 1 grated onion, 1 egg, and salt and pepper to taste. Mix well and roll into balls.
- Place the meatballs into a greased ovenproof dish and bake for 45 minutes. Cover with foil for the first 20 minutes, then remove the foil for the remainder of the cooking time. Avoid baking the meatballs too hard.
- Sauce: In a saucepan, fry 2 onions (cut into rings) in 2 tbsp oil until softened.
- In a separate bowl, mix together 1 cup water, 2 tbsp sugar, 1/2 cup vinegar, 1 tsp curry powder, 1 tbsp cornflour, 1 tsp turmeric, and 1 tbsp apricot jam until smooth. Pour this mixture into the pan with the onions.
- Cook for 5 minutes or until the sauce thickens.
- Pour the hot sauce over the meatballs as soon as they come out of the oven.
- Cool and refrigerate overnight for best flavour. Reheat before serving with rice.
Hints & Tips
- Make ahead for better flavour – This dish tastes even better the next day as the meatballs absorb the curry sauce.
- Adjust the spice level – If you prefer a milder flavour, reduce the curry powder slightly and increase the apricot jam.
- Shape evenly – Use a small ice cream scoop to make evenly sized meatballs that cook uniformly.
- Serve creatively – These meatballs also taste great in a crusty bread roll for a flavourful lunch option.
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