Meatballs in curry sauce

Ingredients for 4 servings:

• 500 g minced meat
• 1 slice(s) of toast
• e.g. milk for soaking
• 2 eggs
• salt and pepper
• curry powder
• 1 onion(s)
• some flour
• 1 bottle of Cremefine
• 1 tsp beef broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Soak the toast in the milk. Use enough milk so that the bread is wet all over. Place the minced meat in a bowl. Season with salt, pepper, and curry powder to taste. Add the eggs to the minced meat. Squeeze the toast well and add it to the minced meat. Knead everything well with your hands and form small meatballs. Heat a little oil in a pot or high pan and fry the meatballs well on all sides. In the meantime, chop the onion. Remove the meatballs from the pan as soon as they have a nice color and fry the onion in the same oil. You may want to add a little more oil to the pan beforehand. When the onions are translucent, sprinkle the flour and curry powder over the onions. Feel free to add more curry powder. Pour in the Cremefine sauce and season with 1 or 2 teaspoons of stock, depending on your taste. Bring to a boil briefly, then simmer over low heat. Add the meatballs to the sauce and let them simmer for a while. Serve with rice, for example.