Ingredients Tick boxes to send shopping list to email
For the meatballs:
For the sauce:
1) For the curried meatballs: Combine all the ingredients except the oil in a large bowl and mix well with hands to combine. Form the mixture into 5cm meatballs and set aside. Heat a large non-stick skillet over medium-high heat and add oil. Fry the meatballs on all sides until browned and then reduce the heat to low and continue to cook until the meat is cooked through, about 8 to 10 mins. Keep warm.
2) For the sauce: Place a large skillet over medium-high heat and add oil and then garlic and chilli. Saute for 1 min and then add the spices and toast for 10 secs. Stir in the tomato puree and then add tomatoes and red wine and let simmer for about 5 to 10 mins. Add warm meatballs to the sauce and stir gently to coat well with sauce. Serve with rice.
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