Meatballs in coconut curry tomato sauce

Ingredients for 1 servings:

• 500 g minced meat (poultry, mixed, beef or lamb)
• 2 small onions or shallots
• 2 cloves garlic
• 1 piece(s) ginger, thumb-sized
• Cumin (ground)
• Coriander (ground)
• Garam Masala
• Turmeric (ground
• 1 can of tomatoes, chopped
• 1 can coconut milk
• 1 chili pepper(s), pickled (e.g. piri-piri)
• some sunflower oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

boiled down

Finely chop the onions, garlic cloves, and ginger. Mix the minced meat with half of the finely chopped ingredients, stir in the seasonings if desired, and form into balls. Heat the oil in a pan and fry the balls until golden brown. In a saucepan, sauté the remaining onions, garlic cloves, and ginger in hot oil, then deglaze with the chopped tomatoes. Add the coconut milk, season with salt and pepper, and add the chili pepper. Add the balls to the sauce and let stand for a while. Store in preserving jars in a preserving machine for 1 hour at 100°C (212°F). If fat settles on top of the jars, this is normal. Stir the fat back into the sauce while heating. Makes 2-3 jars, depending on the size.