Ingredients
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meatballs
- 2 onions, chopped
- 2 apples, cored and grated
- 8 prunes, pitted and chopped
- 1kg (2 1/4 lbs) beef mince
- 7.5ml (1/2 tbsp) salt crystals
- 2.5ml (1/2 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 (3 1/2 fl oz) smooth apricot jam
- 60ml (4 tbsp) brown sugar
- 2 bay leaves
- 6 bananas, peeled and sliced
Instructions
- Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.
- Coat an ovenproof casserole dish with cooking spray, oil or butter and set aside.
- 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.
- Heat the cooking oil in a heavy-based saucepan and sauté the onions.
- Add the curry powder and flour and cook for 1 minute.
- Add the remaining ingredients, bring to the boil, cover and simmer for 10 minutes.
- Remove the saucepan from the heat and pour the sauce over the meatballs.
- Bake for 1½ hours or until cooked.
Notes
- Serve with rice or vermicelli, chutney, tomato and onions sambal, and some green beans.
- 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.
- In this recipe, you can use any of these bay leaf substitutes instead if you're struggling to get a hold of any.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 100g
- Calories: 94
- Sugar: 2.7 g
- Fat: 5.1 g
- Saturated Fat: 1.9 g
- Carbohydrates: 3.3 g
- Protein: 9.2 g