Caribbean Curry Meatballs

4 standard portions

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Ingredients

• ¼ cup roasted peanuts (unsalted)
• 1½ tsp cumin
• 1½ tsp allspice
• 2 tsp garlic granules
• 2 tsp onion granules
• ½ tsp nutmeg
• ½ tsp cinnamon
• 2 tsp paprika
• ½ tsp chilli flakes
• 1 tsp black pepper
• 1½ tsp pink salt
• 1 tbsp thyme
• 1 small onion (chopped)
• 1 scallion (sliced)
• 4 garlic cloves (minced)
• 1 tbsp ginger (minced)
• 1 tbsp chadon beni
• 1½ lb ground mutton
• 1 large egg (beaten)
• 2 tbsp olive oil
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 2-3 cups homemade curry sauce

Method

1. Preheat the oven 180C/356F/gas mark 4.
2. Line a grease a baking tray with parchment paper and set aside.
3. Place the roasted peanuts, cumin, all spice, onion granules, garlic granules, nutmeg, cinnamon, paprika, chilli flakes, black pepper and pink salt in a spice grinder.
4. Mill into a fine consistency and set aside.Place the ground meat, egg, onion, scallion, garlic, ginger, thyme, chadon beni, along with the spice blend into a food processor fitted with an S blade.
5. Pulse a few times to thoroughly combine all of the ingredients together.
6. Either use a small or medium spring handle ice scoop or your hands to make meatballs (have oil or a bowl with cold water on standby, if the meat sticks to your hands).
7. Place the meatballs on the baking tray and bake for 25-30 minutes turning halfway, use kitchen towel to remove any excess oil or fat from the tray.
8. While the meatballs are baking heat olive oil in a medium frying pan/skillet on medium heat.
9. Add the peppers and cook until soft and tender (this will take a few minutes).
10. Pour in the curry sauce, mix with the peppers and leave to heat through for 2-3 minutes.
11. Remove the meatballs from the oven.
12. Carefully place them on top of the curry sauce using tongs.
13. Serve accordingly.