Nina says: “Meatballs, oh how I love them! I think if you read through my site, you will see that I have quite a fascination with meatballs.
Meatballs has to be good though. Nothing worse than seized up, hard-as-a-rock meatballs. A good couple of years ago, I ran a search on my site as well as RSG to hunt for the country’s best meatballs maker. After I’ve tried so many of the recipes, which by the way just had small variations, I came to the conclusion that the secret to good meatballs is in how you COOK them and not necessarily what you add.
As I have said earlier, the secret is in the cooking method and to me, braising gives the best results. So for today, I have chosen to braise them in a rich, fragrant curry sauce with lots of herbs and spices. You will see that each and every meatball is soft, rich and lipsmackingly good.”
Meatballs in a Rich Curry Yogurt Sauce
makes 6 ( or 4 with leftovers for lunchboxes)
1 large onion – peeled and cut in big chunks
2 cloves garlic
1 thumb size piece ginger – peeled
1 green chili
a handful fresh coriander
10 ml curry powder
5 ml ground coriander
5 ml ground cumin
5 ml turmeric
800 g beef mince ( or 400g pork and 400g beef)
3 slices white bread
10 ml salt
10 ml pepper ( I prefer white for meatballs)
olive oil for frying
Place the onion, garlic, ginger, fresh coriander and chili in the processor and process until it forms tiny chunks. Add the spices and blitz the machine again just to mix. Now add the meat, bread, salt and pepper and process until the mixture has just blended. Shape the meatballs in the desired size, heat a big skillet on the stove, add the olive oil and brown the meatballs on all sides.
For the Curry Yogurt Sauce
enough for this recipe
1 large onion – finely chopped
2 cloves garlic – finely chopped
1 green chili – optional
1 thumb size piece ginger – finely grated
30 ml olive oil
10 ml curry powder – if you like it hot and spicy, do add more curry powder
5 ml ground coriander
5 ml cumin
10 ml sugar
80 g tomato paste
1 x 410 g tin chopped tomatoes
salt and pepper
a little water
250 ml double thick yogurt
Heat the olive oil in a pot and add the onion, garlic, ginger and saute until the onions are soft. Add the spices and the tomato paste and fry the onions some more to allow the spices to release their fragrant oils. Add the chopped tomatoes and a little water and cook on low heat until the meatballs are done – about 20 minutes. Pour the sauce over the meatballs in the the skillet and bake in a preheat oven 180 C until the meatballs has some color and the sauce has reduced a little – 35 minutes.
Serve with warm naan breads, chopped chili and cold creamy yogurt.
Michael’s wine recommendation – CLICK HERE
Nina Timm has become a popular household name in South Africa and apart from her passion for cooking, her heart is with people. In 2012 she received the Blogger of the Year Award from Eat In Magazine and has not looked back since. She understands what her readers want. She and her family live an unpretentious lifestyle with love in abundance and a deep-rooted belief in God. With her warm and heartfelt nature she has become a loyal and trusted radio personality to RSG listeners, where she has a weekly show every Thursday Morning just after 9, featuring her own recipes and those of other South African Food Bloggers.
Visit Nina’s website – click here.