Albondigas al Curry / Curried Meatballs

Makes ~17

for the meatballs

400g minced beef

15g pine nuts

1tbsp chopped parsley

1 small organic free-range egg

15g breadcrumbs

Maldon sea salt

Freshly ground black pepper

Worcester Sauce

Plain flour

3 tbsp o

live oil

for the sauce

3 tbsp olive oil

1 medium onion

2 carrots

1 small courgette

1 small aubergine

1/2 tin of chopped tomatoes

1 1/2 tbsp Garam Masala

300ml water

Maldon sea salt

2 tsp brown sugar

1. In a large bowl mix the ingredients for the meatballs together by hand and season; I added 3 good pinches of salt, 5 twists of pepper and 7 drops of Worcester Sauce.

2. Break off small amounts and roll them into balls of about 30g. Roll them in flour and store in the fridge until needed.

3. In a large pan, heat the oil and gently fry the veg over a low heat for 10 minutes; until the onion is transparent.

4. Add the curry powder and stir for a couple of minutes before adding t he tomato and water.

5. Bring to a gentle simmer.

6. When all the vegetables are tender, correct the seasoning with the salt and sugar. Then remove from the heat and blend.

7. Meanwhile, in a thick-bottomed pan, fry off the meatballs until they are browned.

8. Add the meatballs to the sauce and simmer for 15 minutes; then turn off the heat and leave for a further 5 minutes before serving.

9. Serve with chips.