Curry meatballs

 This recipe was included in a recipe book issued by the Jan Kriel school in Kuils River. My parents received a copy and eventually passed it along to me, and it was destroyed when our home in Sydney flooded in 2021. I managed to save to page which includes this recipe though, as it is my absolute favourite way to cook meatballs.

Ingredients:

1 kg beef mince

1 small onion, chopped very finely

2 ml pepper

3 ml salt

30 ml apricot jam

15 ml turmeric

30 ml chutney

1 egg

30 ml curry powder (the recipe asked for 10 but I always triple)

Crumbs of 2-3 slices of bread

Mix everything together and form meatballs.

Sauce: 1 1/2 cups each tomato sauce and water, 10 ml worcestershire sauce and 10 ml bisto powder

(This makes quite a lot of sauce)

Bake the meatballs in the oven at 180 degrees for 20 minutes, add the sauce and return to the oven for another 10-20 minutes until the meatballs are cooked and the sauce is thickened. 

I have baked it in the sauce from the start, with no ill effect, but the slight crispness on the outside when baking clean initially helps.