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Meatballs in Creamel Curry Sauce

Meatballs Curry
in Creamel Curry Sauce

Recipe by: Mo Horne

We're making meatballs in creamy curry sauce with a little help from Clover Creamel. The versatility of Clover Creamel, with its rich and creamy taste, makes it the perfect base for a hearty creamy curry sauce and with a few added meatballs it becomes the perfect, warm meal for a cold autumn night. 

For the meatballs
500g lean beef mince
juice and zest of 1 lemon
½ onion, grated
1/2 c breadcrumbs
1 T Clover Creamel
For the curry sauce
2 cloves garlic, chopped
thumb size ginger, chopped
1 cinnamon stick
1 T garam masala
1 tsp curry powder
few curry leaves (optional)
2 tomatoes, peeled and finely chopped
3 T Clover Creamel
1-2 cups chicken or beef stock
To make the meatballs
In a bowl, combine the beef mince, juice and zest of lemon, grated onion, breadcrumbs and 1 tablespoon Clover Creamel. Season with salt and pepper and combine together. Shape into meatballs and fry off until golden brown and set aside. 
To make the curry sauce
Heat a dash of oil in a saucepan. Add the chopped garlic and ginger. Sprinkle in the spices and add the chopped tomatoes. Give it a minute to develop the flavours. Sprinkle over the Clover Creamel and gradually add the stock. Give it a good stir and allow the sauce to slightly thicken. Add the meatballs back to the sauce to cook through, for about 5 minutes.

Serve the meatballs with curry sauce and rice/naan bread

Watch how we made this recipe on the show:

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