Curried Meatballs with Mint-Yoghurt Dressing
Description
Light, fluffy and slightly spicy meatballs that can be served with a variety of side dishes! Suitable for lunch or dinner. Serving size depends on the substance of your sides.
Pairs really well with roasted veggies and beetroot.
3-4 Servings
55 Minutes
5 Favourites
Ingredients
Curried Meatballs:
- 1 large white onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 heaped tablespoon curry powder
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 400g lean beef mince
- 2 eggs
- 1/2 cup polenta
- 50g tomato paste
Mint-Yoghurt Dressing:
- 1/2 cup plain yoghurt
- juice from 1/2 lemon
- 1 teaspoon olive oil
- 1 small handful of fresh mint
- salt & pepper
Method
Curried Meatballs:
- 1Pre-heat your oven to 180 degrees.
- 2In a frying pan, fry your onion and garlic together until translucent (in your oil of choice).
- 3Add your curry powder, cayenne pepper & onion powder. Mix thoroughly and continue frying for another five minutes.
- 4In a large mixing bowl, combine the mince, tomato paste, polenta, two eggs, cooked onions and salt & pepper and mix thoroughly until the mixture sticks together well.
- 5Using your hands, make 8 meatballs (I like to flatten them slightly) and place on a baking tray or in an oven dish lined with baking paper.
- 6Bake for 45 minutes on 180 degrees.
- 7Once cooled slightly, serve with your side of choice and a decent dollop of your mint-yoghurt dressing.
Mint-Yoghurt Dressing:
- 1Combine all your ingredients for the mint-yoghurt dressing in a blender and viola!
