1. In a bowl, mix the meat with ginger, nutmeg, curry, salt and potato starch. Add milk. Leave while you make stuffing. 2. In a pot, mix the prunes, apples, caraway, and pinch of curry powder. Pour port wine over mixture and bring to boil for 3-5 minutes until it thickens. Remove from heat and allow to cool. 3. Dip a spoon in some cold water. Take a nice handful of the meat pate and flatten it out in your hand. Add some of the stuffing mixture to the pate and try to seal off the stuffing so that it remains inside the meatball. 4. Fry the meatballs in butter over medium high heat. It takes about 7 minutes, depending on the size of your meatballs. ---------------------------------------------------------------------------
Nutrition
Ingredients
