For this month’s Secret Recipe Club, I was assigned to Sarah’s Kitchen. Sarah has tons and tons of delicious recipes, including lots of ethnic (at least to me) eats. These meatballs caught my eye and I rushed out to get the ingredients.
My husband’s doing the whole grain-free thing so I substituted almond meal for the oats but I’m leaving Sarah’s recipe as is. I couldn’t find mango chutney at my store so I used mango nectar which wasn’t my greatest idea. I don’t think it added much of anything to the dish. If anything, I’d use apricot jam or something in place of the chutney next time.
The meatballs are so delicious though! They’re simmered in a mixture of tomatoes, coconut milk, and curry powder. Fantastic does not even begin to describe how they smelled cooking. So amazing.
To make the sauce, heat the olive oil in an oven proof pan. Add the onions and garlic and cook until softened, about 5 minutes. Add the coconut milk, canned tomatoes, curry powder, brown sugar and a tsp of salt. Let simmer while you make the meatballs.
To make the meatballs, combine the beef, oatmeal, chutney, eggs and spices and shape into large 2 inch meatballs. Add to the sauce, cover and bake for 1 hour.