Meatballs Madras
with UNCLE BEN'S Madras
 
Serves: 10
Preparation Time: 15 mins
 
2.40 for meatballs: egg whites (for binding)
40 g for meatballs: Fresh coriander, chopped
25 g for meatballs: Garam Masala
1.20 kg for meatballs: lean minced beef
2.40 tblsp for meatballs: mustard seeds
360 g for meatballs: onions, finely diced
200 g Green Beans, Cut Into 1"/ 2.5 Cm Pieces
200 g Red Onion, Sliced
200 g Red Peppers, Sliced
1 ltr UNCLE BEN'S Madras
Method
 
Combine all of the necessary ingredients for the meatballs and mix well.

Test seasoning and holding qualities by cooking a small piece of mixture.

Divide mixture and roll into balls of approximately 20g.

Refrigerate on a shallow oven tray for 20-30 mins.

Heat oven to 190°c / 375°f / Gas mark 5.

Place the meatballs in the oven for approx.

20 mins until light brown and cooked throughout.

Meanwhile, stir fry the onions, peppers and green beans until lightly coloured but still slightly crunchy.

Add the Uncle Ben's Madras Sauce until heated thoroughly.

Add the cooked meatballs, stir gently and serve.

Adjust thickness with a little water or stock.