Curry meatballs - La Cocina de Frabisa La Cocina de Frabisa
Traditional dishes always triumph and the meatballs are good proof of this. Today we go one step further and give an exotic touch to these CURRIED MEATBALLS bathed in a spicy and delicious sauce.
The meatballs are a dish that always succeed in my house, the MEATBALLS WITH TETILLA CHEESE They are the favorites of my eldest son, however I love the MEATBALLS WITH YOGURT AND TURMERIC.
We can accompany these dumplings with pasta, French fries or vegetables but what goes best with these meatballs is undoubtedly white rice that is better if it is jasmine rice.
See this recipe in ONE MINUTE VIDEO
- 500 gram minced beef it can be half pork, half beef
- one tsp ground cumin
- 1/2 tsp ginger
- one tsp curry
- one tsp chimichurri sauce
- one egg
- 100 gram grated cheese
- ground black pepper
- Extra virgin olive oil
- one medium onion
- one garlic cloves
- one tablespoon of breadcrumbs
- 250 gram of crushed tomato sauce + 1 tsp of curry
- 500 ml evaporated milk or coconut milk
- one unsweetened greek yogurt
- To accompany
- White rice
Put the minced meat in a bowl and add salt, black pepper, curry, ground cumin, ginger, curry, chimichurri, grated cheese, lightly beaten egg, breadcrumbs, mix well and form 15 meatballs.
Brown the meatballs in a low pot (better than the one we use to make the stew) with a couple of tablespoons of oil. Once golden, transfer them to a source.
In the same pot, brown the garlic, the onion, add the tomato sauce, sprinkle salt, black pepper, add the teaspoon of curry, the evaporated milk, 2 tablespoons of yogurt, mix and carefully place the meatballs, cover the pot and let cook over medium heat for 20 minutes.
Serve with white rice and sprinkle with chopped cilantro.
If they are left over they can be frozen in a tupperware.
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