Makes: 6 – 8 servings • Preparation time: 20 min • Cooking time: 45 min
This dish may be prepared one day ahead and refrigerated until ready to bake. For a little added flavour, use mangoes (if in season) instead of bananas.
500g lean beef mince
½ teaspoon (2.5ml) baking powder
½ teaspoon (2.5ml) salt
½ teaspoon (2.5ml) beef stock powder
½ teaspoon (2.5ml) garlic and herb seasoning
¼ teaspoon (1ml) black pepper
1 onion, chopped
1 apple, cored and chopped or coarsely grated (not peeled)
2 bananas, peeled and sliced or
1 large mango
For the curry sauce:
1 small onion, chopped
1 tablespoon (15ml) mild or hot curry powder
1 tablespoon (15ml) cake flour
3 tablespoons (45ml) vinegar
½ cup (125ml) water
3 tablespoons (45ml) ALL GOLD Melon and Ginger Jam or ALL GOLD Apricot Jam
1 Combine all the ingredients for the meatballs and shape into neat golf-ball sized balls. Place in a single layer into an ovenproof dish. Stick the sliced banana (or mango) in-between the meatballs.
2 Mix together all the ingredients for the sauce and pour over the meatballs. Cover with a lid or aluminium foil and bake for 1 hour at 180ºC, or until cooked.
3 Serve with rice, chutney, and freshly sliced bananas.