Serves 25
RECIPE ALLERGENS:
UNCLE BEN’S MADRAS SAUCE – MILK, CELERY, MUSTARD
MUSTARD SEEDS - MUSTARD
EGG WHITES - EGG
- 1kg Uncle Ben’s Madras Sauce
- 3kg Lean minced beef
- 500g Red pepper, sliced
- 500g Red onion, sliced
- 900g White onion, finely diced
- 500g Green beans, sliced
- 65g Garam Masala
- 90g Coriander, chopped
- 6 tbsp. Mustard seeds
- 6 Egg whites
1. Combine the minced beef, white onion, Garam Masala, coriander, mustard seeds, egg whites and 200g Uncle Ben’s Madras Sauce in a bowl and mix well
2. Test the seasoning and holding qualities by cooking a small piece of mixture
3. Divide the mixture and roll into balls of approx. 20g. Refrigerate on a shallow oven tray for 20-30 minutes
4. Heat the oven to 190°C / 375°F / Gas mark 6
5. Place the meatballs in the oven for approx. 20 minutes until light brown and cooked through
6. Meanwhile, stir-fry the red onions, peppers and green beans until lightly coloured but still slightly crunchy
7. Add the Uncle Ben’s Madras Sauce until heated thoroughly
8. Adjust thickness with a little water or stock, add the cooked meatballs, stir gently and serve