John Myers
Meatballs in Curry Peanut Sauce
The perfect meatballs in curry peanut sauce recipe with a picture and simple step-by-step instructions.
- 10 g Fresh ginger
- 1 piece Onion
- 15 g Butter
- 3 Teaspoon (level) Curry powder
- Ground turmeric spice
- 200 ml Vegetable stock
- 200 ml Cream
- 1,5 tablespoon Peanut butter
- Salt
- 500 g Mixed minced meat
- 1 piece Organic egg
- 0,5 piece Onion
- 2 teaspoon Mustard
- Salt, pepper, paprika
- Parsley
- Breadcrumbs
- In a pan, lightly fry the very finely chopped ginger and the finely chopped onion in butter, add the spices and stir briefly, then add the stock and the cream. Then add the peanut butter. Mix everything and let simmer a little.
- Transfer the sauce to a small saucepan and puree, put back in the pan, then season with salt and, if necessary, thicken with a little potato starch. Keep warm.
- Now prepare a minced meat mixture with egg and spices and fry it as small meatballs in an extra pan. Then put this in the sauce and let it simmer for a few minutes.
- Cook potatoes or rice as a side dish.
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