Meatballs in Curry Sauce

Bring water and stock cubes to a boil in a pot at 103°C.

Peel the onion and finely chop it. Stir the minced pork, finely chopped onion, milk, eggs, flour, salt, and pepper together in a bowl until well mixed.

Shape the mixture into balls using a tablespoon to ensure uniform size.

Add the meatballs to the boiling stock and cook until they float to the surface. Then let them cook for a few more minutes. Ensure you add only enough meatballs to fit in one layer in the pot.

Remove the finished meatballs with a slotted spoon and transfer them to a bowl. Shape and cook the remaining meatballs. Once all the meatballs are cooked, pour the stock over them to keep them warm and add extra flavour.

Heat oil in a pan at 130°C.

Add the curry powder and sauté it in the oil until it turns a light golden colour.

Add flour and let it cook for 1-2 minutes while stirring. It should remain viscous, so add more oil if needed.

Reduce the temperature to 105°C.

Add the cream and the stock from the meatballs. Stir and simmer until the sauce thickens.

Once the sauce has reached the desired thickness, add the meatballs.

Season to taste with salt.

Once the sauce has come to a low simmer, it’s ready. Alternatively, you can let it simmer gently until you are ready to serve.

Serve the meatballs and curry sauce with freshly cooked rice.