South African Curried Meatballs

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I'd never had South African food until a few weeks ago at my cousin's rehearsal dinner at 10 Degrees South in Atlanta. The chicken curry was some of the best I've had, slightly sweet, topped with a bananas, onion, and tomato chutney, and sprinkled with shredded coconut. Looking for something similar, I came across this on Tastespotting. The meatballs are lemony, slightly sweet, and full of curried flavor. They are tender and fall apart rather easily, so add a beaten egg if you want a more traditional meatball texture. The banana relish is good, but needs tomatoes and coconut. I think I would try an apple-based chutney next time.

1 lb good quality ground beef
2 large slices of bread, cubed fairly small
1/2 medium onion grated
1/2-3/4 tsp salt
1 tsp sugar
zest and juice of a lemon
1 tsp curry powder
1/2 tsp coriander
chopped cilantro (optional)
1/4 c. dried currants or raisins (optional)
milk
vegetable oil
Soak the bread in milk. When the bread is completely drenched, squeeze out the liquid and mix with all the other ingredients. Form meatballs and fry in vegetable oil until cooked.

Banana-Onion Relish
2 large onions - peeled and sliced thinly
1/2-1 tsp curry powder
1/4 tsp turmeric
1 tbsp white wine vinegar
1-2 tsp sugar
vegetable oil
salt/pepper
2-3 bananas - peeled and sliced
Heat the oil in a pan and saute the onions with the curry powder and the turmeric. The onions must be soft, but still holds its texture. Add the sugar and the vinegar and let the relish cook until the liquid is all gone. Should take 1-2 minutes. Taste and season. Add the sliced bananas and let it just stand for a while so that the flavors can infuse the bananas. Do not cook the bananas.

Original recipe

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