CURRIED MEATBALLS WITH BASMATI RICE, RAISINS AND PINE NUTS
2 lbs ground veal
2 garlic cloves (minced)
1 slice of white bread
1/4 cup of milk
1/4 cup of extra virgin olive oil
1/4 cup of all purpose flour
1 onion (chopped)
2 teaspoons of curry powder
1 and 1/4 cup of chicken stock
salt and pepper
2 cups Basmati Rice
2 tablespoons of extra virgin olive oil
1/4 cup of pine nuts (toasted)
1/4 cup of raisins
2 and 1/4 cups of warm water
Heat milk and add the bread; mix well.
|Milk and bread mixture|
In a large bowl add ground veal, eggs, parsley, garlic cloves, bread/milk mixture, salt and pepper. Combine all the ingredients thoroughly.
Heat a deep skillet and add olive oil. Working in batches, start frying the meatballs until golden brown on both sides (about 1 and 1/2 minutes on each side at medium heat); transfer meatballs to a Dutch oven or medium pan.
|Transfer meatballs to a Dutch Oven|
Using the same skillet and olive oil, add onions and cook covered at low heat until soft (about 10-12 minutes); add curry powder and cook for 2 more minutes; add chicken stock and bring to a boil.
Put a food mill on top of the Dutch Oven and transfer the onions, curry and chicken stock to the food mill. Mash the onions to make the sauce for the meatballs.
|Mash the onions to make the sauce|
Bring Dutch Oven to a gentle boil, season with salt and pepper and cook covered at low heat for 15 minutes. Let stand 5-10 minutes before serving.
Basmati Rice with Raisins and Pine Nuts
Heat a deep pan and add olive oil and rice; stir rice and cook for 2 minutes; add warm water and season with salt. Bring to a boil, cover and simmer for 15 minutes (Tip: do not uncover pan while rice is cooking; lid should fit tightly) Remove from heat and add raisins, cover again and let stand for 5 minutes. Stir rice with a fork before serving.
Toast the pine nuts in a skillet at medium heat stirring often until golden brown (about 3 minutes).
Serve meatballs with sauce, rice on the side and sprinkle with toasted pine nuts.