Beef Meatballs with Curried Banana Sauce

Would you know a South African inspired dish if you saw one?

Although this isn’t a traditional South African dish its origins is a dead giveaway by using ingredients like apricot jam, vinegar, curry powder and combining meat and fruit. When I cooked this meal, the smell instantly reminded me of home, and the food tasted like the standard “curry” on offer in Transvaal province. Oops! Transvaal doesn’t exist anymore, so let’s say Gauteng. How times have changed. I feel old.

Source: Be My Guest

Download and/or print the recipe! Click HERE.

Beef Meatballs with Curried Banana Sauce
Serves 6
Preparation Time: 30 mins – Cooking Time: 2 hrs
Meatballs
  • 2 onions, chopped
  • 2 apples, cored and grated
  • 8 prunes, pitted and chopped
  • 1kg (2¼ lbs) beef mince
  • 7.5ml (½ tbsp) salt crystals
  • 2.5ml (½ tsp) ground black pepper
Sauce
  • 30ml (2 tbsp) cooking oil
  • 3 onions, chopped
  • 30ml (2 tbsp) mild curry powder
  • 15ml (1 tbsp) flour
  • 250ml (1 cup) brown vinegar
  • 500ml (2 cups) water
  • 100ml (3½ fl oz) smooth apricot jam
  • 60ml (4 tbsp) brown sugar
  • 2 bay leaves
  • 6 bananas, peeled and sliced
  1. Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.
  2. Coat an ovenproof casserole dish with cooking spray, oil or butter and set aside.
  3. Combine all the ingredients in a bowl and shape into balls. Transfer the meatballs to the prepared dish and set aside until ready to use.
  4. Heat the cooking oil in a heavy-based saucepan and sauté the onions.
  5. Add the curry powder and flour and cook for 1 minute.
  6. Add the remaining ingredients, bring to the boil, cover and simmer for 10 minutes.
  7. Remove the saucepan from the heat and pour the sauce over the meatballs.
  8. Bake for 1½ hours or until cooked.
Serving Suggestion
  • Serve with rice or vermicelli, chutney, tomato and onions sambal, and some green beans.
Notes
  • I found the sauce a bit astringent with the massive use of vinegar. My suggestion is to start off with 125ml (½ cup) of vinegar first and see what you think, then add more if you like.
  • You can prepare this dish 1 day ahead and refrigerate until ready to taste.
  • Malt vinegar was used.

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Comments

  1. says

    Oh my, I love African cuisine so much and this is GORGEOUS!!! Your photos are lovely, capturing the richness of the sauce, the heartiness of the meatballs and the delicate tangle of noodles. Beautiful. :-)

  2. Daren Margetts says

    You’ve put in task 3 – “Combine all the ingredients in a bowl and shape into balls.” All of them? Surely not! – In which case which ingredients?

  3. Alex says

    Step 5 says “Add the curry powder and flour and cook for 1 minute” however there is no mention of any flour in the ingredients list. What kind of flour and how much are we supposed to add? Thanks.

    • says

      Thanks, for pointing out the missing flour in the ingredients list. I’ve not updated the recipe. To err on the safe side I would use 15ml (1 tbsp) of flour to thicken the sauce. If you prefer sauce of thicker consistency, use a bit more flour. Happy cooking!

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