Meatballs in curry sauce
After spending a few days working in London, what better than some “real food” for the return home. I have to say that England’s worldwide reputation regarding its food—excluding the Indian, Asian, Italian restaurants, etc. that can be found throughout its streets—is, in my opinion, well deserved. That said, you can live off sandwiches without any problem: everywhere and at all times. So given the situation, I have to admit that I dreamed of these meatballs, and I wouldn’t have minded eating them even for breakfast—with that you can get an idea of my level of desperation.
On the other hand, I must say that when it comes to pastries, cakes, scones, and cookies, I found it a very interesting place thanks to its splendid variety and the appeal of its presentation (I’ve eaten with my eyes in many shop windows), so the balance is more or less even. Although I would definitely choose these juicy, warm, and flavor-packed meatballs.
Ingredients for 4 people
500 g minced beef
4 thin slices of day-old bread
50 ml whole milk
1 egg
3 sprigs of parsley
150 ml heavy cream
150 ml white wine
200 ml chicken broth
2 tablespoons curry
2 teaspoons cornstarch
oil for frying
flour for coating
salt
Preparation
Soak the bread in the milk for at least 1 hour so it softens.
Beat the egg and add it along with the chopped parsley leaves to the bread and milk mixture. Blend this mixture well (by hand or machine) until the bread breaks down, and mix it in a bowl with the minced meat. Cover the bowl with plastic wrap and let it rest for about 15 minutes.
After this time, shape the meatballs with your hands and coat them well in flour until they have an even layer all around. Heat oil in a frying pan and fry them until golden (they don’t need to be fully cooked, as they will finish cooking in the sauce).
Now, the sauce. Mix the chicken broth with the cornstarch at room temperature (it’s important that the broth is not hot, otherwise it will thicken too early). Heat this mixture in a large saucepan or pot. When it is hot but not boiling, add the cream, curry, and white wine in that order, stirring well.
Add the previously fried meatballs and cook for about 5 minutes until the sauce thickens. Adjust salt if necessary.
Things to keep in mind
They are very tasty freshly made, but I almost prefer them the next day, once they have rested, because they have more flavor.