Meatballs in coconut mustard sauce

Ingredients

For the meatballs

• 300 g ground pork
• 300 g ground beef
• 1 tablespoon hot curry paste
• 1 tablespoon ground cumin
• 1 teaspoon cinnamon
• 1 teaspoon curry powder
• 1 teaspoon sweet paprika
• 1 teaspoon ground ginger
• 2 eggs
• 3 tablespoons grated Parmesan
• 3 tablespoons oil

For the sauce

• 400 ml coconut milk
• 1/2 red chili
• 4 tablespoons honey mustard
• 1 teaspoon curry powder
• 1 tablespoon black mustard seeds
• 1 tablespoon coriander seeds
• 1 teaspoon green curry paste
• 1 teaspoon orange blossom water
• 50 g butter

Preparation

1. Put the pork and beef in a food processor with the hot curry paste, ground cumin, cinnamon, curry powder, paprika, ginger, eggs and Parmesan. Blend until evenly combined. 2. Shape into small meatballs. Heat the oil in a frying pan and fry the meatballs, turning them, for 12 minutes in total, until browned and cooked through. 3. Put the coconut milk and chopped chili in a saucepan. Heat for 3 minutes, until it starts to boil. 4. Mix the honey mustard with the honey and curry powder, then add to the saucepan. Lightly crush the mustard seeds and coriander seeds in a mortar and add them. Simmer the sauce for 9 minutes, stirring from time to time. 5. Stir in the green curry paste and orange blossom water. Turn off the heat, add the butter and stir until it melts and the sauce thickens slightly. Serve with the meatballs.