Meatballs with Granadilla-Curry-Dip

Name: Meatballs with Granadilla-Curry-Dip
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 300 g Whole milk yoghurt; 100 g Salad cream; 3-4 Tbsp Milk; 7-10 Tbsp Curry; 7-10 Tbsp Sugar; 7-10 Tbsp salt and pepper; 3 reife orange Granadillas; 3 Stem(s) Parsley; 1 Onion; 500 g mixed mince; 1 Egg; 7-10 Tbsp Sweet peppers; 1-2 TEASPOONS Sambal Oelek; 3 TABLESPOONS Oil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
300 g Whole milk yoghurt
100 g Salad cream
3-4 Tbsp Milk
7-10 Tbsp Curry
7-10 Tbsp Sugar
7-10 Tbsp salt and pepper
3 reife orange Granadillas
3 Stem(s) Parsley
1 Onion
500 g mixed mince
1 Egg
7-10 Tbsp Sweet peppers
1-2 TEASPOONS Sambal Oelek
3 TABLESPOONS Oil

Directions

1
Soak the buns. Mix yoghurt, salad cream and milk. Season with curry, salt, pepper and 1 pinch of sugar. Cut or break open the granadilla. Scrape out the flesh with a spoon and stir into the dip.
2
Season again with salt and sugar.
3
Wash and finely chop the parsley. Peel and finely chop the onion. Squeeze the bread well. Knead minced meat, roll, onion, parsley, egg, salt, pepper, paprika and sambal oelek. Form approx. 20 balls with moistened hands.
4
Fry in a large frying pan in hot oil for 7-8 minutes. Serve with the dip.
5
Drink tip: cool white wine, e.g. a Chardonnay.