I am ashamed of being a woman with a docker’s appetite.
At the age of four, my mother took me to the cinema to see “Gone with the Wind” and it is one of the first memories I have. The scene in which Mami advises “Miz Rossella”
“Oh, no, you ain’t. If you don’t care what folks says about this family, I does. And I done told you and told you, you can always tell a lady by the way she eats in front of people – like a bird. And I ain’t aimin’ to have you go over to Mista John Wilkes’ house and eat like a field hand and gobble like a hog” remains engraved in my memory.
I have always eaten something before parties or dinners, generally a fruit, hoping not to attack food like a troglodyte … always failing miserably.
Then there are some dishes that bring out the worst in me; mom’s curry meatballs are one of the dishes that I can eat and eat and eat!

Meatballs with curry

  • Preparation time: 60 minutes
  • Ingredients for 4-6 servings
  • Difficulty: Easy recipe

  • Ingredients
  • For the meatballs:
  • 700 gr or 1 lb 8 oz of minced veal meat
  • 2 sausages
  • 200 gr or 7 oz of grated parmesan
  • 2 eggs
  • 1 grated nutmeg to taste
  • Grated peel of 1/2 lemon
  • 1 bunch of minced parsley
  • 200 gr or 7 oz of bread soaked in milk and squeezed
  • Flour to taste
  • For the seasoning:
  • 2 onions
  • 1 Granny Smith apple
  • 2 tablespoons of curry Garam Masala (even more if you like spicy)
  • 1 liter or 1 US quart of vegetable stock
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  • Peanut oil for frying to taste
  1. Instructions
  2. Prepare a dough with meat, sausages, parmesan, whole egg, and egg yolk. Add the nutmeg, the chopped parsley, the grated lemon peel, and the soaked and squeeze bread. Season with salt and pepper.
  3. Mix well and make small balls like a golf ball. Flour the meatballs. Fry in seed oil between 325° and  350°F to color and drain on absorbent paper.
  4. Clean the onions, removing the ends, and the outer skin. Peel the apple. Chop both of them in a mixer.
  5. In a saucepan, brown the onions and the apple in a saucepan, add a glass of water with the melted curry. Add the meatballs and then the broth.
  6. Cook for forty minutes on low heat. Salt if necessary.
  7. Serve with pilaf rice.

Tips to ensure the success of the dish:

  • Degrease the sausages in a saucepan of boiling water for about ten minutes. Drain, dry, peel, and shell the sausages before using them in the meatball mixture.
  • The taste of this dish depends a lot on the quality of the curry. Changing the type of curry will also change the taste of the dish. Start with a Gran Masala and then try other types of curry. I recommend buying them from specialized spice dealers.

 Mum with my sister Mirta