Curry Meatballs With A Coconut-Tomato Sauce

Ingredients

For the Sauce:

3 tablespoons butter

1 medium onion, diced

4 cloves of garlic, chopped

3 tablespoons chopped ginger

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon curry powder

1/2 teaspoon ground cardamom

1 1/2 pounds tomatoes, diced

1 can of regular coconut milk

3 carrots, cut into ½ inch rounds

Salt to taste

For the Meatballs:

2 pounds ground beef (or a combination of beef and pork or

1 egg

3 cloves of garlic

1 tablespoon curry poweder

Salt to taste

1/2 cup (one large handful) fresh parsley

1/4 cup (one small handful) fresh mint

Preparation

Melt butter in a deep saucepan. Add onion, garlic and ginger and saute until the onion begins to soften.

Add spices and tomatoes and simmer over medium-high heat for 5 minutes. Add coconut milk and carrots, reduce heat and simmer while you form the meatballs.

In a food processor, combine all of the meatball ingredients and pulse until well combined. Wetting your hands, form the mixture into 24 meatballs. The mixture will be rather wet, so perfection is not key.

Heat 2 TBSP oil in a large heavy-bottomed skillet over medium-high heat. Once hot, add the meatballs and brown on all sides (roughly 3 minutes per side).

Pour the coconut milk-tomato mixture over the meatballs and simmer for 15 minutes or until the sauce has thickened and the