First, make your meatballs. Put the mince in a bowl with 2 teaspoons of curry powder, 2 teaspoons of garlic paste and 2 teaspoons of ginger paste. Mix it all up and press the mixture into balls a bit bigger than a golf ball. Put them in a baking tray and pop them in the fridge.<\/p>\n
Preheat the oven to 200C and put the meatballs in. They’ll take about 15 minutes to cook.<\/p>\n Dice the remaining onion and put it in a frying pan with a good slug of oil. Add curry powder, garlic paste and ginger paste – 2 teaspoons of each. Stir-fry until the onions are soft.<\/p>\n Get your meatballs out of the oven and mix them in with the sauce. You want the sauce to be pretty thick so reduce it with a blast of heat if needs be.<\/p>\n And serve!<\/p>\n It was raining when we woke up this morning, and it stayed cool and cloudy all day. We did our recycling and popped into the Co-op. Minced beef was 50% off, so we can have spicy meatballs for dinner. This … Continue reading ![\"\"](\"https:\/\/mikeeasley.co.uk\/wordpress\/wp-content\/uploads\/2017\/10\/20171002_171629.jpg\")
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\nNext we need to make some sauce. Chop one of the onions up and gently fry it until it\u2019s soft. Try not to let it brown too much. Once it\u2019s done put it in a bowl with the peaches (include the syrup from the peaches too) and pur\u00e9e the mixture with a hand blender.<\/p>\n<\/a>
\nWe’re almost there now. If you’re planning to serve rice with your meatballs now would be a good time to start it.<\/p>\n<\/a>
\nNow reduce the heat and add the pur\u00e9ed peach and onion mixture. Stir it all up and make sure it’s warmed through.<\/p>\n<\/a>
\nSurprisingly, the result of your labours is not a curry. Just rich, warming meatballs with a bit of a kick.<\/p>\n","protected":false},"excerpt":{"rendered":"