Fancy meatballs done differently? Our Turmeric & More seasoning mix transforms this Italian classic into an Asian masterpiece.
Ingredients 3 Portions
Peel and finely chop the onion and cloves of garlic. Cut the spring onion into fine rings. Put the green rings of spring onion to one side to use as garnish.
Mix the ground meat with a third of the chopped garlic and the white rings of spring onion. Season with half of the Kotányi Turmeric seasoning mix and 4 tbsp. of the soy sauce.
Shape into small meatballs (approx. 2 cm in diameter). Preheat an oven to 200°C (392°F) using the conventional oven setting.
Fry the chopped onion and the rest of the garlic in a pan with some oil. Add the rest of the Kotányi Turmeric seasoning mix to the pan and fry for a couple of seconds. Then immediately pour in the coconut milk and the tinned tomatoes. Season with salt and pour into a small oven dish.
Place the meatballs in the sauce and bake in the oven for 35 minutes. Prepare the basmati rice according to the instructions on the packaging. Dish the meatballs up with the rice and garnish with the rings of spring onion.