Curried Meatballs
"From Super Food Ideas and their meatball feature. Timing is only for the meatballs and based on cooking in 2 batches. If you wish to make it OAMC double or treble meatball mix and then seal what you don't cook in a zip lock back, expelling air and freeze for up to 3 months (don't forget to label with date etc), defrost in fridge before proceeding with cooking."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (268.9 g)
- Calories 734.1
- Total Fat - 54.7 g
- Saturated Fat - 18.8 g
- Cholesterol - 234.3 mg
- Sodium - 1281.5 mg
- Total Carbohydrate - 9.8 g
- Dietary Fiber - 0.9 g
- Sugars - 6.9 g
- Protein - 48.4 g
- Calcium - 57.7 mg
- Iron - 6.6 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine mince, egg, garlic, curry paste, onion and lentils in a bowl and season with salt and pepper and mix to combine and then roll level tablespoons of the mix into balls and place on a plate.
Step 2
Heat oil in a large frying pan over medium high heat and cook meatballs, turning for 5 to 7 minutes to until cooked through.
Step 3
Serve with chutney, rice and spring onion.
Step 4
VARIATIONS - you could use lamb mince instead of beef and lime pickle instead of mango chutney.
Tips
No special items needed.
2 Reviews
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