About this recipe:These delicious meatballs get even better the next day and my whole family loves them. They are great to make ahead of time because they taste even better after they have been left to rest for a while to soak up the sauce. I sometimes make this at lunchtime and let it cool and then reheat for dinner. Serve them on their own or as a sauce with pasta.
Preheat oven to 180 degrees C. Grease a medium sized baking tray. Put the meat, breadcrumbs, onions, salt, pepper, garlic, herbs, curry powder and egg into a bowl and mix together. Slowly knead milk into meat mixture until it is a good texture for forming meatballs. Make meatballs a bit smaller than golf balls and put close together in the baking tray. Bake for 30 mins.
Begin making the sauce straight after putting the meatballs in the oven. Brown the onions in the oil in a medium sized saucepan. Add all the other ingredients and bring to the boil slowly. Reduce the heat and simmer the sauce stirring occasionally until the meatballs have baked for 30 minutes.
Remove the meatballs from the oven and pour the sauce over the top. Return to oven and bake for a further 30 minutes.