Don’t be fooled by the title of this recipe, it’s not as complicated as it sounds! You don’t need any special skills to pull off this recipe, but it’ll look pretty impressive to your friends or family when you tell them what it’s called. I created this recipe a year ago, but made a couple of changes to it along the way, to the meatballs for example. I used to simply cook ’em in a pan, but this past year I’ve worked on perfecting the perfect meatball recipe, and I’ve found that when you put them in the oven, their texture becomes a lot different, as they turn out very soft on the inside: to die for!
Another thing I changed in this recipe, is substituting mango chutney for a real mango. I used to use mango chutney, but it just made the overal taste of the sauce a bit too sweet to my taste. So I replaced the chutney with the real thing and it tasted so much better! It’s still sweet though, but it’s way more balanced now than it was before.
Serves: 4-5 people
- 500g minced veal and pork
- 2 shallots
- 2 eggs
- 1 clove of garlic, peeled
- A small bush of parsley
- 100-120g fine breadcrumbs
- Some salt and cinnamon powder
- 400g couscous with spices
- 1 mango
- 50cl light cream
- 4 teaspoons of curry paste (I used Panang curry paste)
- 2 tablespoons of turmeric
- 4 spring onions
Chop the onion in really small pieces. Take one clove of garlic and some parsley (about the same amount as the onion) and chop it as well. Heat some olive oil in a deep pan and bake the onion, garlic and parsley for about 5 minutes at medium-high heat. Once it’s all baked properly, put it aside and let it cool down completely.
Add breadcrumbs (start with 100g), egg yolk and your meat to a big bowl along with the onion, garlic and parsley you cooked before (has to be cooled down first!). Take out a fork and mix it all together and add the turmeric. If you feel like the meat is still too greasy and slippery in your hands, add the remaining breadcrumbs a bit at the time. Roll the mince into bite-size meatballs and lay them on an oiled baking tray. Put the meatballs in the oven at 190° for about 20 minutes. Flip them over halfway through, so both sides will be grilled properly.
Take out a small pot, add some olive oil and cook the spring onions along with the mango. Once they start to get soft, it’s time to add the cream, curry paste and stir it all together. Put it on a medium heat and leave it simmer while your meatballs are still in the oven.
Once everything is cooking and baking, take out the couscous and follow the instructions on the package. I bought my couscous in the Belgian Supermarket ‘Delhaize’, which sells couscous that’s already spiced up, but if you live in other countries, simply look for couscous with herbs/spices and you’ll be good to go. Simply follow the instructions on the package of the couscous and serve along with the meatballs and that lovely sweet mango curry sauce.