Japanese Curry Meatballs Recipe
– PANKO BREADCRUMBS
500g chicken minced
2 tbsp oil
2 eggs, lightly whisked
1 small brown onion, finely diced
2 garlic cloves, finely chopped
Salt and pepper to taste
2 peeled potatoes, cut into bite-sized pieces
1 carrot, cut into bite-sized pieces
Steamed rice, to serve
To make the meatballs, combine the chicken mince, garlic, half of the chopped onion, PANKO BREADCRUMBS, eggs, and season with salt & pepper and mix it until combined. Form into small meatballs using your hands (or an ice-cream scoop. Yep, you heard me).
To make the curry sauce, in the same saucepan add the oil and heat it over medium-high heat. Add the other half of the onion and cook for 3 minutes or until translucent. Add the JAPANESE CURRY along with ¾ cup of water. Stir to combine. Add the potato and carrot. Simmer for 10 minutes or until the vegetables are just tender.
Return the browned meatballs (and any resting juices) to the pan. Stir gently to coat in the sauce, then simmer for a further 5 minutes or until the meatballs are cooked through.
Serve the meatballs over steamed rice and enjoy!
