Curried Meatballs

Curried Meatballs
Courtesy of : Bal Arneson
Preparation time : 15 minutes Cooking time : 35 minutes
Yield : 4

Meatballs

1 pound ground meat (pork, beef or veal)
1 egg
2 tablespoons tamarind pulp
1/4 cup grated parmesan cheese
1 tablespoon crushed coriander seeds
1 teaspoon oregano
pinch of salt and pepper
1 teaspoon fennel seeds
1/4 cup breadcrumbs
2 tablespoons grape seed oil

Sauce

2 tablespoons grape seed oil
2 tablespoons chopped garlic
1 green chili, minced
2 bay leaves
1 tablespoon dried oregano
1 teaspoon turmeric
1 tablespoon garam masala
pinch of salt and freshly ground pepper
2 tablespoons tomato paste
4 chopped tomatoes
1 cup red wine

Directions

Meatballs

Combine all the ingredients except the oil in a large bowl and mix well with hands to combine. Form the mixture into 2-inch meatballs and set aside. Heat a large non-stick skillet over medium-high heat and add oil. Fry the meatballs on all sides until browned and then reduce the heat to low and continue to cook until the meat is cooked through, about 8 to 10 minutes.

Keep warm.

Sauce

Place a large skillet over medium-high heat and add oil and then garlic and chili. Saute for one minute and then add the spices and toast for 10 seconds. Stir in the tomato paste and then add tomatoes and red wine and let simmer for about 5 to 10 minutes. Add warm meatballs to the sauce and stir gently to coat well with sauce.