This recipe makes about 30 medium sized meatballs.
Meatballs:
4 slices white bread, crusts cut off
500ml water
1kg minced/ground beef
2 eggs
15ml salt
2,5ml ground coriander
2,5ml ground cumin
5ml white pepper
10ml ground ginger
125ml flour
vegetable oil
Banana and Onion Sauce:
3 onions, sliced
10ml ground turmeric
20ml curry powder
20ml sugar
25ml flour
30ml apricot jam
50ml vinegar
500ml water
4 bananas, sliced
125ml desiccated coconut
For the meatballs:
Preheat your oven to 180℃ and spray a large ceramic dish with cooking spray.
Place the bread in a bowl and pour over the water.
Stand for 1 minute. Drain the water and squeeze out any excess.
Add the bread to a large mixing bowl and break it up.
Add the minced meat, eggs, salt coriander, cumin, ginger and white pepper.
Mix together with your hands, squeezing it through your fingers.
Roll medium sized meatballs (about 15ml scoop) and place them on a baking sheet.
Add the flour to a shallow bowl and lightly roll each meatball in it.
Place a large pan on medium-high heat, add enough oil to cover the surface and fry the meatballs in batches until brown.
Place the meatballs in the prepared baking dish and set aside.
For the banana and onion sauce:
Place the same pan in which you browned the meatballs over medium-high heat, add the onions and cook until soft.
Add the turmeric, curry powder, sugar and flour and stir-fry for one minute.
Now add the jam, vinegar and water and stir while cooking, until you have a thickened sauce.
Season with salt.
Add the banana and stir through.
Pour the sauce over the meatballs, sprinkle over the coconut and bake in the oven for 30 minutes.
Serve the meatballs and sauce on fluffy steamed rice.
My Whisk and I 