Chili curry meatballs

Ingredients for 6 servings:

• 1,000 g minced beef
• 3 eggs
• 3 tbsp breadcrumbs, approximately
• 2 garlic cloves
• 2 tbsp curry, mild
• 4 red chili peppers
• 2 tsp mustard, medium hot
• 1 tbsp sour cream
• 2 m.-large onion(s), red
• salt and pepper
• Paprika powder, hot

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely dice the onions, crush the garlic with a little salt in a mortar and pestle, and finely chop the chili peppers (with seeds). Combine all ingredients in a bowl and knead the dough well. I let the dough rest in the refrigerator for about 4-5 hours. Then form small balls (about 2.5-4 cm in diameter; I use ice cream scoops to scoop them out so they’re nice and even). Brown them in a pan for 2 minutes, then place them on baking paper and bake in the oven at 200°C for about 10-15 minutes (depending on the diameter of the balls) to cook through. If you don’t like it quite so spicy, you can remove the seeds from the chilies.