Curried meat balls

General

• I do it slightly differently. I brown the meatballs in a non-stick pan first, on quite high heat, and all sides. I find that works better than sauteing in the instant pot.
• If you are in a terrible hurry: don't slow cook, but use high-pressure for about 10 minutes. Not as nice, but works.
• if you are not in a hurry, take the time to cool the meatballs.
• Also, I have a slightly different order. I use the hakmolen (not the blitzer) and combine the roughly cut-up herbs with old cubed bread or breadcrumbs with the onion with the egg and salt and peper, sometimes with extra herbs. I mash this until there is a more or less smooth mash, then combine with the meat. Is much quicker and save cutting up.
• If the meatballs are not properly compressed, they will fall apart
• I brown in butter, because butter browns better than oil. I use two spoons to carefully turn them over. If the meatballs are not properly compressed, they will fall apart

Ingredients

Meatballs

• 500 g (1 lb 2 oz) minced (ground) beef
• ½ onion, grated
• 1 egg
• ½ cup fine breadcrumbs
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Sauce

• ½ onion, grated
• 2 tablespoons tomato paste
• 2 tablespoons fruit chutney
• 1 tablespoon curry powder
• 1 beef stock cube
• 1 1/2 cups of hot water

Procedure

1. To make the meatballs, use your hands to thoroughly combine all the ingredients. Wash your hands then use damp hands to roll into balls. They should be about golf ball sized.
2. Add more breadcrumbs if necessary. The mixture should not be runny.
3. Cool the meatballs in the fridge for at least 30 minutes. That keeps them from falling apart too quickly
4. Gently place the meatballs straight into the slow cooker. Combine (blitz) all the sauce ingredients and 1½ cups hot water in a jug and pour gently over the meatballs.
5. Cover and cook on LOW for 3 hours (some slow cookers may need a little longer; just ensure meatballs are cooked through by testing one if you are not sure).
6. Just before serving, gently turn each meatball over in the sauce to ensure good coverage. Serve with pasta and vegetables.