Using a large mixing bowl, add the mince, garlic, breadcrumbs, herbs and onion and mix thoroughly.
1 large onion, 500 g beef mince, 2 cloves garlic, 25 g breadcrumbs, 1 tsp dried mixed herbs
Place a cutting board next to the bowl. Pass your hands under cold water but don’t dry them as the meatball mixture wont stick to your hands s you portion them.
Using your wet hands mould the mince mixture into 16 – 20 balls.
Add a frying pan to a medium heat and add 2 tablespoon of oil.
3 tbsp olive oil
When the oil is hot, add the meatballs in batches and fry for 5 minutes or until all sides are lightly brown. Remove from the pan and place on a papered plate to drain any excess oil. Repeat until all of the meatballs have been cooked.
Add the last of the oil to the pan and when hot add the curry paste and ginger and fry for 1 – 2 minutes stirring continually.
100 g curry paste, 1 inch ginger
Add the coconut milk and chopped tomatoes and continue to stir. Taste the sauce and season accordingly with salt and black pepper.
400 g chopped tomatoes, 400 ml coconut milk, salt, ground black pepper
Bring to the boil to get it going and then reduce the heat so the sauce starts to simmer. Leave for a few minutes to blend.
Add the meatballs back to the pan and cook for 10 minutes until the sauce has reduced and the meatballs are cooked all of the way through.
Serve the meatballs and sauce either one its own with naan and poppadom or on a bed of basmati rice.