Curry meatballs with coconut milk

1. Peel and slice the onions. Peel and grate the ginger root. Wash and dry and thin out the coriander. Chop half of the leaves.

2. Put the meat in a bowl. Add the whole eggs, chopped onions, flour, grated ginger, chopped coriander and 1 teaspoon of curry. Salt and pepper. Mix the meat and all the ingredients by hand.

3. Wrap in cling film and place in the fridge for 30 minutes. After this time, remove from the fridge and shape into balls.

4. Melt the butter in a skillet, then cook the meatballs over medium heat for 10 minutes. Place on paper towels.

5. In the same skillet, pour the coconut milk and remaining curry. Heat, stirring and putting back the meatballs and cook for 5 minutes, coating with the sauce. Sprinkle with the remaining coriander leaves and serve.

Photo credit: A point studio