Meatballs with Grenadilla Curry Dip

Name: Meatballs with Grenadilla Curry Dip
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 5 ripe grenadillas or maracujas; 400 g Whole milk yoghurt; 200 g Salad cream; 3-4 Tbsp Milk; 7-10 Tbsp Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 Bread roll (from the previous day); 3 Stem(s) Parsley; 1 Onion; 800 g mixed mince; 1 Egg; 1-2 TEASPOONS Sambal Oelek; 3 TABLESPOONS Oil

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

5 ripe grenadillas or maracujas
400 g Whole milk yoghurt
200 g Salad cream
3-4 Tbsp Milk
7-10 Tbsp Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 Bread roll (from the previous day)
3 Stem(s) Parsley
1 Onion
800 g mixed mince
1 Egg
1-2 TEASPOONS Sambal Oelek
3 TABLESPOONS Oil

Directions

1
For the dip, cut the grenadilla in half and scrape out the pulp with a spoon. Mix yoghurt, salad cream, milk and grenadilla pulp. Season with 1 teaspoon curry, salt, pepper and 1 pinch of sugar.
2
Cover and place in a cool place.
3
Soak rolls in cold water. Wash parsley, shake dry, pluck off leaves and chop finely. Peel onion and chop finely. Knead minced meat, onion, squeezed bread roll, parsley and egg.
4
Season with salt, pepper and Sambal Oelek (according to taste).
5
Form approx. 20 balls from the chopping mass with moistened hands. Heat the oil in a large pan. Fry the meatballs in it in portions all around for 7-8 minutes. Serve the meatballs hot or cold with the grenadilla dip.