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Ingredients and Instructions
For the meatballs:
1 kg pork, ground
1 onion, finely diced
2 tsp salt
60 grams flour
2 tsp pepper
200 ml milk
For the boiling liquid:
2 bay leaves
1 tsp black peppercorns
2 tsp salt
- Using a stand mixer and dough hook, add ground pork and salt. Mix on medium speed for approximately 2 minutes to toughen up the meat. This step is important if you don't want your meatballs to fall to pieces during boiling.
- Mix in rest of ingredients. To adjust seasoning, take a tiny piece and fry off in a pan to taste.
- Refrigerate minimum a half hour to firm up the meat mixture.
- Bring 2L of water and above ingredients to a boil.
- Using the greased or wet palm of your hand and a tablespoon, form approximately 50 g of the meat mixture into a ball and drop carefully into the water. Once they rise to the top, remove them with a slotted spoon. They will not be cooked through, but they will finish cooking through in the sauce later.
- Once the meatballs are finished, sieve and save the boiling liquid to use in your curry sauce. Don't throw out all that great flavour!
For the curry sauce:
40 g butter
1 tbsp oil
2 small onions, chopped
2 small apples, chopped
8 tsp yellow curry (strength is up to you)
10 tablespoons flour
1 L reserved meatball boiling liquid (sieve out peppercorns and bay leaves)
500 ml milk
300 ml cream
Salt, pepper, and chili to taste
- Melt butter and oil in a large pot.
- Sweat onions and apple for 2 minutes until onions are translucent.
- Add curry and fry another 3-4 minutes until curry becomes fragrant.
- Sprinkle flour on top and stir to soak up all the liquid. Continue to fry until the mixture becomes tough and gluey.
- Add the boiling liquid a bit at a time and whisk smooth each time.
- Add milk and cream, and bring to a gentle boil until thickened. Stir often, since this sauce can easily burn to the bottom of the pot. If it does start to burn on the bottom, pour contents into a new pot without scraping the sides and bottom of the burned pot.
- Add salt and pepper to taste. Adjust heat levels to your own personal taste by adding cayenne pepper or chili flakes. This is typically a very mild dish since it's often served for children, but we always enjoy a bit of spice in our food here.
- Blend with a stick blender or food processor until smooth and add meatballs into sauce.
- The meatballs should read at least 70°C/158°F on a thermometer, and should no longer be pink in the middle.
- Serve with rice.