Inspired by the famous Rao’s meatballs recipe, I tuned up our normal pork meatballs into these very juicy, moist meatballs in a delicious quick curry made with a base gravy.
500gms pork mince (works equally well with chicken or turkey as well);
2 tbsp kebab masala of your choice;
2 large eggs
salt and black pepper
1.5 tsp ginger paste
1 tsp garlic paste
1/2 cup breadcrumbs
1/2 cup water
Combine well and it will be a lose, wet mixture.
Shallow fry these losely shaped meatballs. Purpose is to brown them all over, to seal in the flavour.
In another pan, take a tsp of oil and add half a tsp each of ginger paste, garlic paste and fresh green chilli paste. It should start to sizzle straight away. Stir in a cup of tomato passata, a cup of base gravy, a cup of natural yogurt and a cup of water. Stir well and continue to cook on medium heat. Add the meatballs to this curry. Sprinkle a tsp of garam masala, some roasted coriander powder and some fresh green chillies if you want it spicier. My version was child friendly, so didn’t have the chillies.
Let this cook on medium heat for half an hour. The oils will start to separate, which can be skimmed off. Sprinkle some kasoori methi and fresh coriander leaves. Serve hot with some rice and naan bread.
Tip: Use the leftover gravy curry sauce to make pulao rice the next day. The meatballs can be frozen once they have been shallow fried.