MEATBALL MADRAS

Serves 25

RECIPE ALLERGENS:
UNCLE BEN’S MADRAS SAUCE – MILK, CELERY, MUSTARD
MUSTARD SEEDS - MUSTARD
EGG WHITES - EGG

Ingredients: 
  • 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
Preparation method: 

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

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