Aninas Recipes | Recipe and images from Used with permission
These Curry Meatballs are best when they have spent a few days in the fridge, soaking up all the sweet curry sauce into the meat. They are served cold, as part of a snack platter or dished up with other cold meats and salads.
– Anina (

Fleisherei Test Drive Comments:

Ok, so this recipe may take a bit of forethought, but, it’s totally worth it! A deliciously spiced, curry sauce makes these meatballs a must try!

serves 4

  • Pure Beef Mince1 kg good quality beef mince
  • 1 large tomato
  • 1 slice of white bread, left in a little bit of milk
  • 1 teaspoon dried thyme
  • salt and black pepper to taste
  • 15 ml olive oil
  • 2 large onions, peeled and sliced
  • 1 cup water
  • 1 tablespoon mild & spicy curry powder
  • 2 tablespoons sugar
  • 1 tablespoon flour
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • ½ cup brown vinegar
  • 1 tablespoon fine apricot jam
  1. First, grate the tomato into the beef mince, add the soaked white bread, thyme and seasoning. Mix well with your hands.
  2. Roll small cocktail sized meatballs and arrange it in an oven safe dish. Drizzle with olive oil and bake in the oven at 200 degrees Celcius for 20 – 25 minutes until cooked.
  3. For the curry sauce, in a medium-sized saucepan, heat the olive oil and saute the onion until caramelized, add the water, curry powder, sugar, flour, salt, turmeric, vinegar and apricot jam.
  4. Simmer for 10 minutes until the sauce becomes thicker.
  5. As the meatballs come out the oven, pour the hot curry sauce over the meat and leave to cool.
  6. Transfer to an airtight container and leave in the fridge for about three days before serving.
  7. Serve with chopped banana, desiccated coconut and chutney on a plate with cold pasta salad and crusty bread