2017-08-21
Madras Meatballs with Fresh Herb Yoghurt Dip
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Madras Meatballs with Fresh Herb Yoghurt Dip

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<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 15 mins Cook: 15 mins
Serves 8 Serves 8
Low Fat Low Fat
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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Ingredients

  • 600g lean Quality Mark beef mince
  • 2 eggs, beaten
  • 1 onion, chopped
  • ½ cup fresh breadcrumbs
  • 2 tablespoons Madras curry powder
  • ½ cup parsley, chopped
  • Salt and pepper to taste
  • Spring onion, capsicum and red onion
  • 200g plain yoghurt
  • ¼ cup chopped mint
  • A little sugar to taste

Method

Combine the mince, eggs, onion, curry powder, half the parsley, salt and pepper. Shape into 3cm meatballs. Thread onto cocktail bamboo skewers, alternating with pieces of spring onion, capsicum and onion. Cover and chill until ready to BBQ or grill.

Mix yoghurt, mint, the remaining parsley and a little sugar to make a dip. Cover and chill until ready to serve. BBQ or grill the meatballs until cooked thoroughly, about 8-10 minutes. Serve with the yoghurt dip.
  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 185g
Energy kJ (kcal) 683 (163)
Protein (g) 20.0
Fat (g) 5.5
Saturated (g)
2.4
Carbohydrate (g) 7.5
Sugars (g)
3.2
Sodium (mg) 186
Iron (mg) 3.3
Zinc (mg) 3.7
Vitamin B12 (ug) 1.3
Vitamin D (ug) N/A
Selenium (ug) 4.6

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