- 600 g extra lean ground beef
- 1/2 cup milk
- 6 slices of loaf bread (3/4-inch thick), cut the crust off
- 1 medium onion, grated on the small holes of a box grater
- 5 medium tomatoes, grated on the small holes of a box grater
- 1/3 cup fresh basil, chopped
- 1 egg
- 3 tablespoons crushed tomatoes
- 1 teaspoon turmeric powder
- 1 teaspoon dried oregano leaves
- 2 teaspoons curry powder
- vegetable oil
- salt and pepper to taste
In a small bowl, soak bread slices in milk until soft and all the milk has been absorbed (add more milk if needed).
Then transfer to a large bowl and add grated onion, ground beef, egg, basil, curry powder, turmeric powder, 1/2 teaspoon oregano, salt and pepper. Mix well to thoroughly incorporate.
Form into golf ball-size meatballs.
Heat 2-3 tablespoons oil in a large non-stick frying pan over medium-high heat. Fry the meatballs until they are browned all over (Cook in a single layer. Do not over-cook). Set aside.
Mix the grated tomatoes, crushed tomatoes, 1/2 teaspoon oregano, salt and pepper.
Spread 4-tablespoons of tomato sauce over the bottom of a large pot. Place the meatballs into the pot and pour the remaining sauce over the meatballs.
Cover the pot and bring to a boil. Reduce heat to medium-low and simmer covered until cooked through and sauce is thickened, about 30-40 minutes. Do not stir meatballs with a spoon, just move the pan occasionally.
Serve the curried meatballs with rice or bread.