Chinese Giant Meatballs Curry

Chinese Giant Meatballs Curry

Ingredients

Meatballs

• Chicken Mince 1 kg
• Onion 1 big, chopped
• Red bell pepper 1, chopped
• Green chilies 1 tablespoon, finely chopped
• Eggs 2 large
• Salt to taste
• Black pepper powder to taste
• Bread crumbs 1 cup

Gravy

• Oil 1 tablespoon
• Ginger 2 inch piece, finely chopped
• Garlic cloves, 6-7 finely chopped
• Tomato paste 4 tablespoons
• Soy sauce 1/3 cup
• Brown sugar 1/3 cup
• Water 3 cups
• Chili sauce 4-5 tablespoons
• Vinegar 4 tablespoons
• Corn flour Slurry [Corn flour 2 teaspoons + 2 tablespoons water]
• Spring onions for garnish

Preparation

1. Preheat the oven to 420*C.
2. In a mixing bowl, add finely chopped onion, red, bell pepper, green chilies, eggs, salt, pepper and bread crumbs. Mix and keep aside for 1/2 an hour.
3. Add more bread crumbs if the mixture is still soft.
4. Shape into meatballs and place in a greased baking tray.
5. Apply oil on the meatballs with the help of a brush.
6. Bake in the oven for 30 minutes using upper and lower heat at 420*C until the meat is fully cooked.
7. After placing the meatballs in the oven, let’s move on to the next step of making gravy.
8. In a wok, heat oil and add finely chopped ginger and garlic. Sauté for 1 minute or until the raw smell goes off.
9. Add tomato paste and stir fry for another minute.
10. Add soy sauce, brown sugar, chili sauce, vinegar and water. 
11. Bring to boil and cool on low for 5 minutes.
12. Take out the fully cooked meatballs and add to the gravy. Allow to simmer for 5 minutes, add more water if needed.
13. Now add corn starch slurry and stir continuously until the gravy turns thick and glossy.
14. Dish out and sprinkle sesame seeds.
15. Serve with boiled or Chinese rice or spaghetti.
16. Enjoy!