Time: 1 hour 30 minutes

Yield: 7 servings

Ingredients

Meatballs

500g ground beef

1/2 cup breadcrumbs

1/2 cup milk

1/2 cup grated cheese

1 tablespoon parsley

1 egg

1/2 onion

1 garlic clove

1 bullion cube

1 teaspoon cayenne pepper

1 teaspoon black pepper

1 teaspoon curry powder

2 teaspoons pink Himalayan salt

Tomato Sauce

4 cooking spoons of blended tomato/pepper mix

1 onion

1 garlic clove

1 teaspoon paprika

2 bay leaves

3 tablespoons canola oil

1 bullion cube

1 teaspoon pink Himalayan salt

1 teaspoon curry

1 teaspoon thyme

Steps

Meatballs

  1. Soak the breadcrumbs in the milk for about 10 minutes.
  2. Grate the onion and garlic.
  3. Whisk the egg and add the grated garlic and onion as well as the cheese, salt, peppers (black and cayenne), parsley, curry and bullion cube
  4. Add the soaked breadcrumbs and mix well with your hands
  5. Form into balls by rolling between both palms of your hands.
  6. Put in a baking tray and pop into your oven at 180 degree Celsius for 15 minutes.

Tomato Sauce

  1. Heat the canola oil in a large pot, then add the garlic and onions.
  2. Add the bay leaves then add your tomato/pepper mix
  3. Stir and add the paprika, buillon cube, curry thyme and salt.
  4. Cover the pot, reduce the heat and let simmer for 15 minutes
  5. Add the meatballs into the pot, cover and let simmer for another 15 minutes.
  6. Stir the sauce at intervals to prevent burning.

Tip

Please note that the meatballs may not have cooked through after 15 minutes in the oven, depending on the size. This is why I let it simmer in the tomato sauce for another 15 minutes to ensure that it is well cooked.