Gingered Meat Balls

Serves 8 as appetizer or 4 as starter
Level of Difficulty: Easy

Ingredients

500g ground beef or meat
1 cup breadcrumbs
150g chopped onion
2 tablespoons crushed garlic
1 tablespoon crushed ginger
2 tablespoon light soy sauce
2 tablespoon chopped fresh coriander
1 teaspoon black pepper
1 teaspoon curry powder
1 egg
Oil

Instructions

Pre-heat oven to 180°C
In a mixer, chop onion add all other ingredients (except oil) and mix well for 2 or 3 minutes.
Take 1 tbsp of meat mix in you hand and roll with your fingers to form a small ball.
Continue with the rest of the meat. When done, cover with a cling film and allow to rest in the fridge for about 30 minutes.
Roll meat balls one by one in little corn starch, and arrange on lightly oiled oven tray.
Bake in the oven for 15 minutes.
You may also fry meat balls in a shallow pan, with little bit of oil.

Chef Sandy own and manage “ Pallagino” Feast of Mauritius, a guest house with a private pool, just off the golden sand beach in Flic-en-Flac, on the west coast of Mauritius.
Her first book “Un Chef a la Maison” is a best seller here and was re-printed within 10 months of first publication. Sandy’s’ articles appears regularly in top local magazines and newspapers, and “Cote Nord” magazine distributed in Air France.
“A Feast of Mauritius” is due for publication in couple months time.

If you'd like more delicious recipes and wine pairings, join my newsletter.

Visit 's wine and food blog A Feast of Mauritius.


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