Pinch of Cumin

Meatballs in curry sauce

After spending a few days working in London, nothing better than “real food” for coming back home. I have to say that the worldwide reputation that England has about food -excluding indian, asiatic, italian, etc. restaurants that you can find in their streets- in my opinion is very deserved. But of course you can live out of sandwiches without any problem: everywhere at anytime. So given the circumstances, I have to recognize that I was dreaming about these meatballs, and I would not have minded to have them even for breakfast -you can imagine how desperate I was-.

On the other hand I have to say that regarding bakery, cakes, scones and cookies, I have the impression that it is an interesting and heavenly place due to its splendid variety and their attractive appearance (display cabinets are a feast for the eyes), so more or less the balance is compensated. Although without any doubt I take these juicy, warm and full of flavor meatballs.

Ingredients for 4 people

500 gr of ground beef meat

4 slices of bread from the day before

50ml of whole milk

1 egg

3 springs of parsley

150 ml of liquid cream

150 ml of white wine

200 ml of chicken stock

2 tablespoons of curry

2 teaspoons of refined corn flour

oil to fry

flour to coat



Leave bread to soak for at least 1 hour with the milk so that it softens.

Whisk egg and add it, together with chopped parsley to the previous mix of bread and milk. Crush this mixture (by hand or with a mixer) until bread is broken up and mix it in a bowl with chopped beef meat. Cover this bowl with transparent film and let it rest for 15 minutes.

After this time, use your hands to form balls and coat them with flour until they have an homogeneous layer all around. Heat oil in a pan and fry them until brownish (you do not need to fry them the same time as if you were going to eat them fried, since they will also be cooked while they are in the sauce).

Now, the sauce. Let chicken stock retrieve room temperature, and mix it with refined corn flour (it is important that chicken stock is not hot, otherwise it will thicken before it needs to). Heat this mixture in a big saucepan. When it is hot, but not boiling, add in this order liquid cream, curry and white wine and stir it well.

Add now the meatballs you have fried previously and let it boil for about 5 minutes until you see that sauce thickens. Season with salt if necessary.

To be considered

They are very good right after cooking them, but I like them even more the day after, when they have set because they are tastier.

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My culinary creations - © 2014-16, Sara Jiménez

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