Curried Meatballs with Vetkoek
Servings Prep Time
4-6people 20minutes
Cook Time Passive Time
20minutes 1 hour
Servings Prep Time
4-6people 20minutes
Cook Time Passive Time
20minutes 1 hour
Curried Meatballs
  • 1,5kg Boerewors meat, rolled into 12 meatballs
  • Some butter and olive oil for frying
  • 1 Onion, peeled and chopped
  • 4 Garlic clovespeeled and grated
  • 2tablespoons Freshly grated ginger
  • 1/2teaspoon turmeric powder
  • 1teaspoon ground cumin
  • 2tablespoons of your favourite curry powder
  • 1tin chopped tomatoes
  • 1tin coconut cream
  • 2teaspoons brown sugar
  • 1 bay leaf
  • Salt and pepper to taste
  • 500grams white bread flour
  • 1teaspoon sugar
  • 40ml Butter
  • 1 teaspoon salt
  • 10grams (1 sachet) instant yeast
  • About 625ml of luke warm water
  • Sunflower or Canola oil for deep frying
Curried Meatballs
  1. Melt the butter and olive oil in a frying pan and brown the meatballs. Remove from the pan and keep aside.
  2. Add some more butter and olive oil to the pan and add the onion, garlic and ginger.
  3. Fry until cooked and slightly browned and add the turmeric, cumin and curry powder and cook until fragrant.
  4. Add the chopped tomato, coconut cream, sugar and bay leaf and season to taste.
  5. Cook for 10 minutes before adding back the meatballs.
  6. Cook for another 10 minutes or until the sauce has thickened. Season to taste and serve with the vetkoek.
  1. Mix the flour, salt, sugar and yeast together and rub in the butter until it resembles fine bread crumbs.
  2. Add the water bit by bit until it forms a dough.
  3. Knead for about 5 minutes until the dough is elastic and smooth.
  4. Cover and rest for 15 minutes.
  5. Divide the dough into 18 dough balls, place on a prepared baking tray and cover.
  6. Let proof for until doubled in size.
  7. Fry in medium hot oil until browned on both sides and cooked.
  8. Serve with the curried meatballs.