Summary

Ingredients

• 500 g minced meat, mixed
• 3 large onion (s)
• 500 ml water
• 5 tablespoon tomato paste
• 4 teaspoons mustard, medium hot
• 2 teaspoons mustard, sweet
• 100 ml cream
• 50 grams flour
• salt
• pepper
• curry
• Garlic powder
• marjoram
• Sweet paprika powder

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Instructions

1. In a bowl, combine 500 g minced meat, salt, pepper, curry, 1 teaspoon medium-hot mustard, and 1 teaspoon sweet mustard. Mix until well combined. Refrigerate for at least 15 minutes (or up to 2 hours).
2. Shape the meat mixture into meatballs roughly 2 cm in diameter, roll in flour to coat lightly, and set aside.
3. Halve 3 large onions, slice thinly, roll in remaining flour to coat lightly, and set aside.
4. In a baking dish on the stove over medium-high heat, bring 500 ml water to a boil. Stir in 5 tablespoons tomato paste, 2 teaspoons medium-hot mustard, 1 teaspoon sweet mustard, salt, pepper, marjoram, curry, garlic powder, and sweet paprika powder. Simmer for 2 minutes, then add 100 ml cream and stir until combined.
5. In a separate large pan over medium-high heat, fry the meatballs on all sides until browned, about 10 minutes. Transfer to the sauce in the baking dish.
6. In the same pan, fry the onions over medium-high heat until lightly browned, about 8 minutes. Pour into the baking dish over the meatballs.
7. Bake at 200°C (392°F) for 20 minutes until meatballs are cooked through.