Ingredients:
1 lb minced meat
1 egg
2 tsp minced ginger
1 medium onion finely chopped
Salt and pepper
1/4 tsp cayenne pepper
1 tsp curry powder
1 tsp coriander
1 tsp geera powder
1 tbsp fresh green seasoning
Curry Marinara Sauce
1 can diced tomatoes
1 cup tomato sauce
1 cup chicken stock
1 onion, diced
2 tsp minced garlic
1/2 cup red wine
2 tsp curry powder
2 tsp geera powder
1 tsp coriander
1 tbsp chopped fresh basil
Method:
1. Season the meat: Add all the ingredients except the egg. Mix just enough to combine, being careful not to overmix. Let marinate for 1-2 hours. When ready to form the meatballs, add the egg mixing enough to combine.
2. Pre-heat oven to 400 degrees F. Shape into equal sized meatballs and place on lightly greased baking sheet. Bake for 15 minutes. Remove from oven and set aside.
3. For the sauce: Saute onions in olive oil, for about 5 to 7 minutes, add garlic and cook for another minute. Mix in a teaspoon of curry powder and geera powder.
4. Add red wine and let reduce a little. Add diced tomatoes and tomato sauce, season with salt, pepper, curry powder, geera powder. Reduce heat and simmer for 10 minutes until sauce thickens. Finish off with sprinkled basil.
5. Add meatballs to the marinara sauce and fold in meatballs, spooning sauce over meatballs. Simmer for a few minutes. Taste and adjust seasoning if necessary. Serve over spaghetti.
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