Use any mince, pork, lamb, chicken, beef and so on. We had stewed kale yesterday and had some leftover, so I added that to my mince. Add any veggie leftover or omit
Stir your mince with salt for 5-8 minutes or until it starts to build protein strings. This will make the meat absorb more liquid.
Stir in milk and the egg
Add the finely chopped kale or grated veggie of your choice. Use carrots, beetroot, potatoes or what ever you have leftover, just make sure it has the same texture as your mince.
Stir in oatmeal and flour until you have a mince that will keep its shape when fried or as in this instance boiled.
For the boiling of the meat balls: use homemade stock or use cubes. Use a variety that corresponds with the meat in your mince.
Strain the broth and use it to make the curry sauce.
Equal amount of flour and butter to make a béchamel kind of sauce. I'm not giving any measurements, it depends on the amount of broth.
Add the curry and fry it along with the flour. I'm using a hot madras curry. Use any curry that you like.
Add your broth and bring to the boil while stirring.
Add your meat balls and bring to a gentle boil. Stir carefully so you don't break the meat balls.
Serve with rice, salad and homemade gooseberry chutney.
- 1.0lb Mincemeat pork, lamb or chicken
- 1.0 Egg
- 0.0c Milk
- 2.0Tbsp Flour
- 0.0c Oatmeal
- 1.0 Onion
- Leftover kale or any veggies
- Salt and pepper
Brønshøj , Denmark