Monday, 12 January 2015


Serves 4
Total 34 propoints
9 propoints per serve

For meatballs:
500g premium beef mince (21pp)
1 slice bread, processed into breadcrumbs (2pp)
1 egg (2pp)
1 onion (0pp)
1 zucchini (0pp)
1 carrot (0pp)
2 tsp minced garlic (1pp)
Salt and pepper to season

For sauce:
1 onion, chopped (0pp)
1/2 tbsp curry powder (0pp)
2 tsp salt reduced beef stock powder (1pp)
2 tbsp tomato paste (1pp)
2 tbsp brown sugar (3pp)
2 tbsp mango chutney (2pp)
3 cups of water
1 tbsp cornflour (1pp)

Preheat oven to 180 degrees Celsius. In a food processor, process onion, carrot and zucchini.  Combine all meatball ingredients and roll into small balls.  I get between 30-35 usually.  Place on an oven rack over a oven tray (so any oil drains) and bake in oven for 30 minutes.

In a large non stick frypan fry onions until translucent. Use a little canola spray if necessary.  Sprinkle in curry powder and cook for further minute. Add all other ingredients except for cornflour. Add meatballs and simmer on low for 10 minutes.  Make a paste with cornflour and a little bit of water and then stir through sauce to thicken.  Season with salt and pepper.  

Serve with rice and steamed vegetables.

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