Thai meatballs with curry sauce

Ingredients for 4 servings:

• 500 g minced meat (beef, lamb or pork)
• 1 onion(s), chopped
• 2 garlic cloves, squeezed
• 2 tsp curry
• a little soy sauce
• 1 tsp salt or meat seasoning
• ¼ tsp paprika powder
• a little pepper
• 1 egg(s)
• n. B. Flour
• 1 egg(s), hard-boiled, chopped
• Vegetable broth (bouillon), granulated, fat-free
• nutmeg
• pepper
• 36 Sultanas, soaked for 3 hours
• Water for soaking
• 24 peanuts, roasted
• 2 tbsp oil
• 1 sachet of curry sauce
• 2 ½ dl coconut milk
• ½ dl water
• ½ tsp curry paste, red
• 1 tbsp natural yogurt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

filled with peanuts, sultanas and egg

Place the meat in a bowl, add all ingredients up to and including the egg, mix, knead well, and form 10-12 meatballs. Fill each ball with a little chopped egg, two peanuts, and three sultanas. Coat the balls in flour. Heat the oil and fry the balls all over. Prepare the sauce according to the package instructions. Replace 2.5 dl of the water or milk with coconut milk and add the water. Add the curry paste and bring to a boil. Finally, add the yogurt.